Package: Net weight: 25kg，paper-plastic bag or woven bag lined with PE bag，can also be customized according to customer‘s requirements of packaging.

Uses : food preservatives

Molecular Structure:

Product description:

Product	???????????????????????????????????????????????????????????????Sodium?Propionate
CAS	137-40-6		INS	281
? Molecular formula				C3H5NaO2
Properties	White?crystals,?particles?or?crystalline?powder;Odorless?or?slightly?ethyl?butyrate?smell.1g?of?this ?product?can?be?dissolved?in?1ml?of?water,25℃?or?24?ml?of?ethanol.
Quality Specification	Standard???Item	GB25549-2010	BP2012	FCCV	USP35	EP7.0
	Content(?dry ?basis)	99.0%~100.5%	99.0%~101%	99.0%~100.5%	99.0%~100.5%	99.0%~101%
	Loss?on?drying? (Vol.?4)?	≤1.0%	≤0.5%	≤1.0%	≤1.0%	≤0.5%
	Water-insoluble ?matter?	------	Clear,?olorless	--------	--------	Clear,?olorless
	PH(10%)	------	7.8~9.2	--------	--------	7.8~9.2
	As(as?As203)	≤3?mg/kg	--------	--------	--------	--------
	Heavy?metals (as?Pb)	≤4?mg/kg	≤10ppm	≤2?mg/kg	≤0.001%	≤10ppm
	Fe	≤0.003%	≤10ppm	≤0.003%	--------	≤10ppm
	Alkalinity ?(Na2CO3)	passed?test	--------	≤0.15%	passed?test	--------
Application	Have?special?effect?on?preventing?yellow?aspergillin,?but?little?on?yeast.EEC?approves?it?used?in? dairy?products,?bakery?products,?cheese?etc..Also?can?be?used?as?inhibition?agent?of?ticky ?substances?in?beer.?????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????? Used?as??leavening?agent,?dough?conditioner,?buffer,?tissue?improver,?curing?agent,?nutritional ?supplements,?chelating?agent?etc.?in?the?food?industry?such?as?leavening?agent?of?baking?products? or?cakes.Fermentation?assistant?agent,?buffer,?pectin?curing?agent?(gel)?of?bread?and?biscuit,tissue? modifier?of?the?yeast?food?meat?products.When?used?in?brewing,?can?increase?the?saccharifying ?power,?improve?fermentation?ability.
Dosage	Antibacterial?ability?is?affected?by?the?environmental?pH?value.At?pH?5?the?MIC?is?0.01%,while ?at?pH?6.5?is?0.5%.? 1.GB?2760-2011(g/kg):Pastry?2.5;Soak?Yangmei30~50,impregnated?with?an?aqueous? solution?of?3%?to?5%,washed?before?processing?,based?on?propionic. 2.FAO/WHO(1995):Processed?cheese?3000mg/kg。
Packaging	Net?weight:?25kg,paper-plastic?bag?or?woven?bag?lined?with?PE?bag,can?also?be?customized? according?to?customer‘s?requirements?of?packaging.?
Storage	Stored?in?cool,?dry?and?ventilated?place.Must?not?be?loaded?and?transported?with?toxic,?hazardous? and?polluting?substances.?