Probake® Sodium Propionate
Probake SP (sodium propionate) is an effective inhibitor of the growth of certain molds and some bacteria in bakery goods. It is usually preferred in non-yeast leavened bakery products because the calcium ions’ of calcium propionate interfere with the chemical leavening agents. In those bakery products, such as cakes, tortillas, pie fillings, etc., chemically leaved agents are used (e. g. Baking powder). Probake SP is easy to handle and easy to incorporate into flour.
Properties
- Physical Form
- Powder, Solid
- Powder
- Solid
Product families
Applications
- Bakery
- Cereals & Snacks
- Confectionery
- Dairy
- Other Food Applications
- Savory & Culinary
Product Families
- Antioxidants & Preservatives
Other characteristics
- Brand
- Probake
- Functions
Mold Inhibitor, Preservative, Shelf Life Enhancer
- Ingredient Name
- Sodium Propionate
- Markets
- Food & Nutrition
- Stability
Probake® SP is stable for 2 years from date of production. Physical stability and appearance can change before the end of shelf-life if the product is not stored in closed original packing, kept dry and at room temperature or if the pallets are stacked.
- Use Levels
- 0.2-0.5%
- Appearance
- White agglomerate or powder
- Shelf LIfe
- 2 years
- Ingredient
- Sodium Propionate
- Legislation
Sodium propionate is an approved food additive according to EU and FDA legislation and JECFA (FAO/WHO), FCC and Japanese food standards.
- Technology
- Food Ingredients
- Food Additive Number
- E 281, INS 281
- Packaging Information
Probake® SP agglomerate grade available in 25kg or 50lb bags.; Probake® SP powder grade available in 20kg and 50lb bags.; Probake® SP fine agglomerate grade available in 25kg and 50lb bags.
- Food Ingredients Functions
- Mold Inhibitor
- Preservative
- Shelf Life Enhancer
- Certifications and Compliance
- FDA Compliant
- JECFA (FAO/WHO)
Technical data
Table 1 of 1
13 rows| Characteristic | Value | Unit |
|---|---|---|
| Heavy metals Content | max. 10 | ppm |
| Lead Content | max. 2 | — |
| Molecular Weight | 96.06 | — |
| Water Content | max. 1.0 | — |
| Water Solubility at 20°C | 99.0 | — |
| Water Solubility at 80°C | 127.0 | — |
| Arsenic content | max. 3 | ppm |
| Assay Content (Dried Basis) | 99.0 - 100.5 | % |
| Mercury Content | max. 1 | — |
| Flash Point | max. 250 | — |
| Insoluble In Water | max. 0.1 | — |
| Iron Content | max. 30 | — |
