Comparison Of Sodium Propionate With Calcium Propionate And Potassium Propionate In Food

by Sanjeev Yadav SEO Consultant
Sodium propionate, the sodium of propionic acid that can be used as a preservative in food with the European food additives number E281. The common use of this ingredient is as a mould inhibitor in baked goods as they are easily contaminated with the moisture in the air during cooling, slicing and packaging after the baking process.

How Is Sodium Propionate Made?
Sodium Propionate can be produced by the reaction of E280 or Propionic acid with sodium hydroxide in hydrogen peroxide and water.

Comparison Of Three Propionates In Bakery
Three propionates are approved as food additives, calcium propionate is the most used one, then sodium propionate, while potassium propionate is not common.

Calcium Propionate
This is the most used propionate preservation for yeast-leavened baked products, also it enhances calcium nutrition in baked products. But it is not a good choice for chemical leavened baked products since calcium ions will react with HCO3, from the chemical leavening agents, sodium bicarbonate.

Sodium Propionate And Potassium Propionate

The potassium propionate exporters India offer customers and clients the best products at an affordable price. Sodium propionate and potassium propionate are appropriate for non-yeast leavened baked products. Potassium propionate has the advantage as it doesn’t add sodium to bread and is therefore suitable for low-sodium products.

Chemical leavening agents or baking powder are mixtures that release carbon dioxide in the condition of moisture or with heat. Most of them are made of acid and sodium bicarbonate.


Hygroscopic crystalline powder or granular with a little propionic acid odour, deliquescent in moist air.


Water solubility is important as this property will influence the functions uses and function as a mould inhibitor. To get better water solubility you should contact the best potassium propionate exporters from India and get products that are of good quality.

In Water

Freely soluble in water and with the solubility of 100 g/100 mL at 15°C, which is better than that of calcium propionate.
Sodium propionate is a base and dissociates propionate ion after the reaction with H2O. And then propionic acid generated as propionate ion combines with H2O.

PH Range

PH value is another important thing that you should keep in mind while using a preservative. This helps you ensure whether the preservatives have the suitable pH range for their antimicrobial activity.

The optimal pH range of propionates for inhibiting the growth of mould is from 2.5 to 5.5.

As mentioned above, propionates produce propionic acid after dissociation and in combination with H2O. Propionic acid can penetrate the cell wall of microbes and reduces their intracellular pH. That results in inhibiting the growth of moulds. This is how it works.

What’re the Uses of Potassium Propionate?

Potassium Propionate is generally used in baked goods to extend the shelf life and can also be used in the following foods to inhibit the growth of mould and other microbes:
• Nonalcoholic beverages
• Cheeses
• Confections and frostings
• Gelatines, puddings, and fillings
• Jams and jellies
• Meat products
• Soft candy

The common use of potassium propionate is in bread and the recommended usage is 0.2-0.5% of flour weight for standard bakery recipes.
Deal with the best potassium propionate exporters India and get products from them for your use.

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About Sanjeev Yadav Professional     SEO Consultant

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Joined APSense since, August 22nd, 2017, From Delhi, India.

Created on Jul 14th 2021 07:06. Viewed 271 times.


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