Sodium Propylparaben
The short version
The sodium salt of propylparaben — de-listed in EU food (with E216) since 2006.
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
Produced by neutralizing propyl p-hydroxybenzoate with sodium hydroxide. The sodium salt improves water solubility for aqueous-system preservation.
How it's used
De-listed for EU food use in 2006 along with the parent acid (E216). Still used in non-EU bakery, supplement, and cosmetic markets. Broad-spectrum activity at low concentrations.
Safety profile
Same EFSA concerns as the parent E216 — weak in-vitro estrogenic activity drove the EU revocation. The methyl and ethyl parabens were retained because their estrogenic signal is much weaker.
Physical & chemical properties
White crystalline powder. More water-soluble than the free paraben. Stable in dry storage.
Regulation worldwide
De-listed for EU food use since 2006. Permitted in the US, Canada, Asia-Pacific, and Latin America for narrow food applications.
Educational information only. Not medical or dietary advice.