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The chemical properties of sodium propionate

White crystal or crystalline powder, colorless, transparent crystals or granular crystalline powder. Odorless or slightly acid smell. Moisture in wet air easily. Melting point above 400 ℃ (decomposition).
1g Soluble in about 1mL25 ℃ water 24mL ethanol. 10% aqueous solution of pH 8.0 ~ 10.5.

Method
 NaCO3 or NaOH and with propionic acid in the system.
 Identification:
 This product was propionic acid and sodium response should be.
 1. Acid reaction see calcium propionate.
 2. See response to sodium hydroxide.

 Toxicological basis 
 1. Oral LD50 5100mg/kg body weight in mice.
 2. GRAS FDA-21CFR 181.23; 184.1784.
 3. ADI no requirement (FAO / WHO, 1994).

 Use of preservatives.
 1. Cautions see calcium propionate.
 2. Scope and usage
 (1) Chinas "food additives health standards" (GB 2920-86) provides: Sodium propionate can be used for cakes, maximum use of 2.5g/kg; for Bayberry canning process for 50.0g/kg (are propionic acid count). Bayberry cans for processing, the role of 3% to 5% aqueous solution, must be washed before processing.
 (2) Japan, the United States provides: for the bread and Western-style cakes, add 2.5g per kg of the following. Sodium Propionate is mainly used for sweets. If the use of sodium propionate in bread, yeast vitality to weaken, to lose some dough from fat (the rest refer to calcium propionate).
 (3) WHO / FAO requirement: to allow dosage 3g/kg (alone or in combination with sorbic acid).

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