Shandong Tengbao Food Technology Co., Ltd
Tel: 400-0632-026
| Product | Sodium Propionate | |||
| CAS | 137-40-6 | |||
| Structure |  |
Molecular formula | C3H5NaO2 | |
| Molecular weight | 96.06 | |||
| Properties | Powder and spherical particles | |||
| Appication | Item/standard | GB25549-2010 | FCC | E.281 |
| Assay(on dry basis) | 99.0%~100.5.0% | 99.0%~100.5% | ≥99.0% | |
| Insoluble substance | -- | ≤0.20% | ≤0.1% | |
| PH (1:10) | -- | 8~10.5 | 7.5~10.5 | |
| lsos vjng(9r0 2h) | ≤1.0% | ≤1% | ≤4% | |
| Arsenic (As) | ≤3mg/kg | -- | -- | |
| Lead (Pb) | ≤4mg/kg | ≤2mg/kg | ≤5mg/kg | |
| Fe | ≤30mg/kg | ≤0.003% | ≤50mg/kg | |
| Recommended dosage | 1. to prevent the production of aflatoxin, various molds, Gram-negative bacili have special effects, but almosti neffective to yeast. 2. can be used for dairy products, baked products, cheese, etc. It can be used as an inhibitor of viscous substances such as beer. 3. in the food industry as leavening agent, dough regulator, buffering agent, tissue modifier, curing agent, nutrient supplement, chelating agent, etc. Such as baking product, pastry leavening agent. Bread, biscuits of leaven, bffering agent, pectin curing agent (gel ation, yeast food meat products tssse improver. 4. used for brewing, can increase sacharifiation, improve fermentation capacity. |
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| Dosage | 1. The antibacterial effect is affected by the pH value of the environment. The minimum inhibitory concentration is 0.01% when the pH value is 5.0 and 0.5% when the pH value is 6.5. 2. Pastry 2.5; Soak bayberry for 30 ~ 50, and soak it with 3% ~ 5% aqueous solution. Wash it before processing, calculated by propionic acid. 3. Processing cheese 3000mg/kg. 4. Add 2% to cosmetics. |
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| Packaging | A.25kg/ bag paper-plastic composite bag packaging or woven bag packaging. B.Nylon' ton bag packaging; Can also be customized according to customer requirements. |
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| Storage | Sealed storage in a cool, dry, ventilated place, shall not be mixed with toxic chemicals transport storage. | |||