Propylparaben
The short version
Propyl 4-hydroxybenzoate — de-listed in EU food in 2006 over endocrine concerns; still in use elsewhere.
It's permitted and generally considered safe, but there are a few reasons to be mindful — like sensitivities in some people, debated studies, or intake limits. The Safety section below explains the specifics.
Where it comes from
Manufactured by esterifying p-hydroxybenzoic acid with 1-propanol. A natural component of trace amounts in many plants (the family is biosynthetically widespread).
How it's used
Use is restricted in the EU (food authorization revoked in 2006) and several other jurisdictions. Still present in non-EU bakery and confectionery markets; cosmetic and pharmaceutical use continues under separate regulatory regimes. Effective broad-spectrum antifungal across pH 3–8.
Safety profile
ADI of 0–2 mg/kg body weight (where still permitted, EFSA's pre-revocation level). Weakly estrogen-receptor active in vitro at high concentrations — the human-dietary relevance triggered the EU revocation as a precaution.
Physical & chemical properties
White crystalline powder. Practically insoluble in water; soluble in ethanol and oils. Heat-stable.
Regulation worldwide
De-listed for EU food use since 2006. Permitted in the US, Canada, Asia-Pacific, and Latin America with maximum-use limits.
Educational information only. Not medical or dietary advice.