Sodium Propionate
The short version
The sodium salt of propionic acid — a low-concern bakery antifungal.
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Where it comes from
Produced by neutralizing propionic acid (E280) with sodium hydroxide or sodium carbonate. Propionic acid itself is a natural product of dairy fermentation (Propionibacterium) and is present in Swiss cheese.
How it's used
Used in bread, tortillas, rolls, and processed cheese at 0.1% to 0.4% to inhibit mold and rope-forming Bacillus. Less common than calcium propionate (E282) because the sodium contributes to the salt budget, but preferred when calcium would interfere with chemical leavening.
Safety profile
ADI not specified — considered safe. Propionate is a normal short-chain fatty acid produced by colonic fermentation of fibers; dietary additions are metabolized identically. No documented systemic concerns at use levels.
Physical & chemical properties
White hygroscopic crystals or powder. Very soluble in water. Effective in low-pH bakery doughs (pH below 5.5).
Regulation worldwide
Permitted globally without restrictive ADI; quantum satis in most bakery applications.
Educational information only. Not medical or dietary advice.