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Sodium Propionate
Preservative for Breads, Cakes and in other Baked Items
Sodium Propionate, food additives and anti fungal agent, preservative for baked goods, preservative for breads, cakes preservative, preserve pizza crust and cheese against fungus.
It is normally added along with the dry ingredients like Flour & Baking powder.
Recommended Dosage is as follows:
(A) BREADS: Around 0.3% - 0.4% on Flour Weight
(B) CAKES:
a. Cheese Cake 0.3% on Flour Weight
b. Chocolate Cake 0.4% on Flour Weight
c. Fruit Cake 0.4% - 0.5% on Flour Weight
d. Pound Cake 0.5% on Flour Weight
e. Sponge Cake 0.5% on Flour Weight
(C) PIZZA SHELLS / CRUSTS: Around 0.4% on Flour Weight.
(D) CHEESE: Dosage is around 0.4% – 0.5% on Finished product.
Recommended Dosage is as follows:
(A) BREADS: Around 0.3% - 0.4% on Flour Weight
(B) CAKES:
a. Cheese Cake 0.3% on Flour Weight
b. Chocolate Cake 0.4% on Flour Weight
c. Fruit Cake 0.4% - 0.5% on Flour Weight
d. Pound Cake 0.5% on Flour Weight
e. Sponge Cake 0.5% on Flour Weight
(C) PIZZA SHELLS / CRUSTS: Around 0.4% on Flour Weight.
(D) CHEESE: Dosage is around 0.4% – 0.5% on Finished product.
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SYNONYMS |
Sodium propanoate |
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DEFINITION |
Preservative for cakes, cheese, pizza crusts and other baked items |
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Chemical name |
Sodium propionate |
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C.A.S. number |
137-40-6 |
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Chemical formula |
C3H5NaO2 |
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Structural formula |
CH3CH2COO-Na+ |
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Formula weight |
96.06 |
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Assay |
Not less than 99.0% on the dried basis |
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DESCRIPTION |
White Powder, hygroscopic crystals with not more than a faint characteristic odour |
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FUNCTIONAL USES |
Preservative, antimould/antifungal and antirope agent |
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Solubility |
Freely soluble in water, soluble in ethanol |
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pH |
7.5 - 10.5 (1 in 10 soln) |