Potassium Propionate
The short version
The potassium salt of propionic acid — sodium-free 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 with potassium hydroxide or potassium carbonate. Less common in industry than the calcium or sodium forms but used in sodium-restricted bakery formulations.
How it's used
Used at 0.1% to 0.4% in low-sodium breads, tortillas, processed cheese, and specialty bakery products where the sodium of E281 or the calcium of E282 would interfere with formulation. The active anion (propionate) is identical to the other propionate salts.
Safety profile
ADI not specified — considered safe. Propionate is a normal short-chain fatty acid from colonic fermentation; dietary additions are metabolized identically.
Physical & chemical properties
White hygroscopic crystals or powder. Very soluble in water. Effective in low-pH bakery doughs.
Regulation worldwide
Permitted globally without restrictive limits.
Educational information only. Not medical or dietary advice.