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Sodium Propionate
CAS NO.: 137-40-6
FOB Price: NEGOTIABLE Get Latest Price
Specification: GB25549,BP2012,FCCV,USP35,EP7.0
Documentation: Get COA after inquiry
Lead Time: In Stock
Max Capacity: -
Pallets Packing 20'FCL 40'FCL
With Without With Without
25KG/Woven Bag
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16 MT
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25KG/Paper Bag
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16 MT
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Product Detail
Properties

Name of product

Sodium propionate  

CAS

137-40-6

INS

281

Structural formula

Molecular Formula

C3H5NaO2

nature

White crystalline, granular or crystalline powder; odorless or slightly acetic acid-butyric acid. 1g This product is soluble in about 1mL25°C water, 24mL ethanol。

Quality Standard

    standard      project

GB25549-2010

BP2012

FCCV

USP35

EP7.0

Content (dry basis)

99.0-100.5%

99.0-101%

99.0-100.5%

99.0-100.5%

99.0-101%

Moisture

≤1.0%

≤0.5%

≤1.0%

≤1.0%

≤0.5%

Water insoluble matter

------

Clear, colorless

--------

--------

Clear, colorless

10% solution PH

------

7.8--9.2

--------

--------

7.8--9.2

arsenic(As2O3)

≤3 mg/kg

--------

--------

--------

--------

Heavy metal (Pb)

≤4 mg/kg

≤10ppm

≤2 mg/kg

≤0.001%

≤10ppm

Iron (Fe)

≤0.003%

≤10ppm

≤0.003%

--------

≤10ppm

Alkalinity(Na2CO3)

through experiments

--------

≤0.15%

through experiments

--------

The main purpose

It has special effects on preventing the production of aflatoxin, various molds, and gram-negative bacilli, but it is almost ineffective against yeast.  EEC regulations can be used for dairy products, bakery products, cheese, etc. It is also used as a sticky substance inhibitor for beer and the like. In the food industry as leavening agents, dough conditioners, buffers, tissue modifiers, curing agents, nutritional supplements, chelating agents. Such as baked products, cake raising agent. Bread, biscuits, co-enzymes, buffers, pectin curing agent (gel effect), yeast food meat product tissue improver and so on. For brewing, increase saccharification and increase fermentation capacity。

Dosage

Antibacterial effect is affected by the pH of the environment. The minimum inhibitory concentration was 0.01% at pH 5.0 and 0.5% at pH 6.5.

1. GB 2760-2011 (g/kg): pastry 2.5; soaked bayberry 30 to 50, impregnated with 3% to 5% aqueous solution, need to be washed before processing, with propionic acid.

2. FAO/WHO (1995): Processed cheese 3000 mg/kg.

package

Net weight 25kg, paper-plastic composite bag or woven bag lined with PE bag, can also be customized according to customer requirements。

Storage

Closed storage in a cool, dry and ventilated place, not mixed with toxic chemicals。


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9YRS
Business Type:
Manufacturing
Country/Region:
Shandong, China
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