Sodium propionate | 137-40-6

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CAS No.:137-40-6 Other Names:Sodium Propionate MF:C3H5NaO2 EINECS No.:205-290-4 Place of Origin:China (Mainland) Type:Acidity Regulators, Antioxidants, Chewing Gum Bases, Colorants, Emulsifiers, Enzyme Preparations, Flavoring Agents, Nutrition Enhancers, Preservatives, Stabilizers, Sweeteners, Thickeners Model Number:RG137-40-6 Product Name:Sodium Propionate Appearance:white Molecular Weight:96.06 Melting Point:285-286 °C(lit.) Sodium propionate supplier,Sodium propionate...


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CAS No.:137-40-6

Other Names:Sodium Propionate

MF:C3H5NaO2

EINECS No.:205-290-4

Place of Origin:China (Mainland)

Type:Acidity Regulators, Antioxidants, Chewing Gum Bases, Colorants, Emulsifiers, Enzyme Preparations, Flavoring Agents, Nutrition Enhancers, Preservatives, Stabilizers, Sweeteners, Thickeners

Model Number:RG137-40-6

Product Name:Sodium Propionate

Appearance:white

Molecular Weight:96.06

Melting Point:285-286 °C(lit.)


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Name of index FCC-V E281
APPEARANCE White crystalline or crystalline powder White crystalline hygroscopic powder, or a fine white powder
Content 99.0-100.5(drying basis)% ≥99.0% (105°C,2h)
pH (10 % aqueous solution) 7.5-10.5
As ≤% 0.0003
Heavy metals ≤% 0.001
Alkalinity (as Na2CO3) Passes test (about 0.15%)
Loss on drying ≤% 1 4 (105°C,2h)
Water insoluble ≤% 0.1
Iron ≤% 0.003 0.005
Lead ≤% 0.0002 0.0005
Mercury ≤% 0.0001

Introduction:
Sodium Propionate used as preservatives in food and drinks to prevent the growth of mold, yeast and fungi. In general the salts are preferred over the acid form because they are more soluble in water. The optimal pH for the antimicrobial activity is below pH 6.5 and sorbates are generally used at concentrations of 0.025% to 0.10%. Adding sorbate salts to food will however raise the pH of the food slightly so the pH may need to be adjusted to assure safety.

Functions:
Sodium Propionate can effectively restrain the mold, yeast and oxygen activity of bacteria, staphylococcus aureus, salmonella and other harmful microorganism growth and reproduction, but for anaerobic bacillus bacteria and lactobacillus acidophilus beneficial microbes such as null and void, almost against the effect of development was stronger than the sterilization effect, so as to effectively prolong food to save time, and keep the original flavor of food.

Package:25kgs/bag or 25kgs/drum


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