Sodium Propionate - FREE SHIPPING

Sodium Propionate - FREE SHIPPING

Sodium propionate is an effective growth inhibitor of most molds and some bacteria. It is widely employed in bread and other bakery products to prevent mold and rope formation and to extend the normal shelf life. 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). It is easy to handle and to incorporate into the flour. 

Applications
Bread preservation
Sodium propionate is an effective growth inhibitor of most molds and some bacteria. It is widely employed in bread and other bakery products to prevent mold and rope formation and to extend the normal shelf life. 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). It is easy to handle and to incorporate into the flour.
The need for preservatives
High moisture content of bakery products encourages the growth of molds and bacteria. Molds are killed during the baking process, but re-contamination of the bakery products by molds occurs when they leave the oven and mold spores are picked up from the atmosphere during and after cooling and from the processing equipment. Although strict attention to bakery hygiene can greatly reduce contamination, it cannot completely be eliminated. Bacterial spores are heat resistant and can survive after baking, causing rope formation on bakery goods. Rope is characterized by making the crumb brownish, sticky, wet and with an unpleasant.
The rate of mold or bacterial growth on bakery is affected by the number and type of spores present. It is accelerated by high storage temperatures and humidity and it is also influenced by the recipe used. Wrapped sliced bakery goods are particularly susceptible to microbial spoilage.
The use of a preservative is therefore beneficial in extending the shelf life of bakery goods.

Typical Dosage

Propionates occur naturally in some foods, notably cheese and are naturally present in the human
body. Probake products are approved preservatives in a wide range of bakery goods (EU and FDA
legislation and JECFA (FAO/WHO), FCC and Japanese Food Standards). Since there are many
factors affecting microbial growth rate on bread (pH and recipe of bread, storage temperatures,
shelf life, packaging, etc.), the levels of propionates used cannot be correlated precisely with the
extension of shelf life. In general, for standard bread recipes, a dosage of 0.2-0.5% propionates on the
total flour weight is recommended. Dosages need to be in line with local legislation.  (1kg=1000g)

PRODUCT PERCENTAGE OF PROPIONATE WEIGHT OF PROPIONATE / kg of Mix  (see conditions for Bread)
White breads, rolls and buns 0.2% - 0.3% 1.9 to 3g per 1kg of Flour *
Dark breads, rolls and buns 0.2% - 0.38%  2 to 3.75g per 1kg of Flour*
Pie crust and fillings 0.16% - 0.3% 1.6 to 3g per 1kg of dough or filling
Angel cake 0.1% - 0.22%  1 – 2.2g per 1kg of batter
Fruit cake 0.13% - 0.34% 1.25 – 3.44g per 1kg of Batter
Cheese cake 0.13% - 0.25% 1.25 – 2.5g per 1kg of Batter
Pound cake 0.25% - 0.38% 2.5 – 3.75g per 1kg of Batter
Chocolate cake 0.3% - 0.44%  3 – 4.4g per 1kg of Batter

*For Bread pastry (breads, rolls and buns), Formulation is against the weight of the Flour only (not the total wt of the dough mix) also known as "Baker's Percentage"

The Upper percentage is for commercial use where long shelf life is desired. For home use where the pastry will be consumed in a less than 2 days, use none or the minimum % dosage for mold inhibition. Note: calcium propionate is preferred in yeast leavened bread. If baking soda or baking powder is used instead of yeast, then Sodium Propionate should be used. This is due to the calcium ion’s interference with the chemical leavening agent. Usage levels are determined by such factors as acidity & humidity. With low pH generally requiring lower level of propionate.
For more info, go to the manufacturer website: http://www.niacet.com

Probake® SP  Product Specification Sheet
Sodium propionate food grade

Probake®SP sodium propionate is supplied as a non-dusty and easy soluble agglomerate or as a powder or fine agglomerate.

 SPECIFICATIONS  CONTROL LIMITS 
Appearance  White (fine) agglomerate or powder 
Assay on dried material  99.0 – 100.5 % mass 
Water  ≤ 1.0 % mass 
Insoluble in water  ≤ 0.1 % mass 
Iron (Fe)  ≤ 30 ppm 
Arsenic (As)  ≤ 3 ppm 
Lead (Pb)  ≤ 2 ppm 
Mercury (Hg)  ≤ 1 ppm 
Heavy metals (as Pb)  ≤ 10 ppm 
pH (10% solution)  8.0 – 9.5 
Alkalinity (as Na2CO3)  Passes test 

 

Technical Data Sheet 

https://cdn.shopify.com/s/files/1/0697/1449/files/TDS-Sodium-Propionate-2014_07v01.pdf?12761256386248586225

 

MSDS

https://cdn.shopify.com/s/files/1/0697/1449/files/Niacet-Sodium-Propionate-MSDS.pdf?12761256386248586225

Product Literature

https://cdn.shopify.com/s/files/1/0697/1449/files/Brochure-Niacet-Probake-CrystalPro_Propionate.pdf?12761256386248586225

Code of Federal Regulation    Title 21, Volume 3   Revised as of April 1, 2014   

CITE: 21CFR184.1784

 http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?CFRPart=184

TITLE 21--FOOD AND DRUGS

CHAPTER I--FOOD AND DRUG ADMINISTRATION
DEPARTMENT OF HEALTH AND HUMAN SERVICES

SUBCHAPTER B--FOOD FOR HUMAN CONSUMPTION (CONTINUED)

PART 184 -- DIRECT FOOD SUBSTANCES AFFIRMED AS GENERALLY RECOGNIZED AS SAFE

Subpart B--Listing of Specific Substances Affirmed as GRAS

Sec. 184.1784 Sodium propionate.

 

(a) Sodium propionate (C3H5NaO2, CAS Reg. No. 137-40-6) is the sodium salt of propionic acid. It occurs as colorless, transparent crystals or a granular crystalline powder. It is odorless, or has a faint acetic-butyric acid odor, and is deliquescent. It is prepared by neutralizing propionic acid with sodium hydroxide.

(b) The ingredients meets the specifications of the Food Chemicals Codex, 3d Ed. (1981), p. 296, which is incorporated by reference. Copies are available from the National Academy Press, 2101 Constitution Ave. NW., Washington DC 20418, or available for inspection at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to:http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.

(c) In accordance with 184.1(b)(1), the ingredient is used in food with no limitation other than current good manufacturing practice. The affirmation of this ingredient as generally recognized as safe (GRAS) as a direct human food ingredient is based upon the following current good manufacturing practice conditions of use:

(1) The ingredient is used as an antimicrobial agent as defined in 170.3(o)(2) of this chapter and a flavoring agent as defined in 170.3(o)(12) of this chapter.

(2) The ingredient is used in the following foods at levels not to exceed current good manufacturing practice: baked goods as defined in 170.3(n)(1) of this chapter; nonalcoholic beverages as defined in 170.3(n)(3) of this chapter; cheeses as defined in 170.3(n)(5) of this chapter; confections and frostings as defined in 170.3(n)(9) of this chapter; gelatins, puddings, and fillings as defined in 170.3(n)(22) of this chapter; jams and jellies as defined in 170.3(n)(28) of this chapter; meat products as defined in 170.3(n)(29) of this chapter; and soft candy as defined in 170.3(n)(38) of this chapter.

(d) Prior sanctions for this ingredient different from the uses established in this section do not exist or have been waived.

[49 FR 13142, Apr. 3, 1984]

170.3 (n) (1)

(n) The following general food categories are established to group specific related foods together for the purpose of establishing tolerances or limitations for the use of direct human food ingredients. Individual food products will be included within these categories according to the detailed classifications lists contained in Exhibit 33B of the report of the National Academy of Sciences/National Research Council report, "A Comprehensive Survey of Industry on the Use of Food Chemicals Generally Recognized as Safe" (September 1972), which is incorporated by reference. Copies are available from the National Technical Information Service (NTIS), 5285 Port Royal Rd., Springfield, VA 22161, or at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to:http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.

(1) Baked goods and baking mixes, including all ready-to-eat and ready-to-bake products, flours, and mixes requiring preparation before serving.