Dyestuff Intermediate

Sodium propionate, as an additive that holds an important position in China's food industry, its application and characteristics are both worthy of in-depth exploration. According to the provisions of GB2760-1996 of our country, sodium propionate has been officially approved as a food preservative and fungicide, and this status has endowed it with a legal position in the field of food preservation. In the actual food production process, the application scope of sodium propionate is quite wide, especially in the processing of foods such as cakes and cheeses, where it plays an indispensable role.

During the cake-making process, sodium propionate can effectively inhibit the growth of microorganisms, extend the shelf life of the cake, and at the same time maintain the taste and flavor of the cake without being affected. In the production of cheese, sodium propionate can also play its role in preventing spoilage and mold, ensuring the quality and safety of cheese. It is worth mentioning that sodium propionate can be used alone or in combination with other preservatives such as propionic acid and sorbic acid as needed to achieve a better preservative effect.

In addition to being used as a food preservative and fungicide, sodium propionate also has many other uses. During the beer production process, it can act as a viscosity inhibitor, effectively preventing the formation of unfavorable viscosity substances, thereby ensuring the clarity and taste of the beer. In addition, sodium propionate can also be used as a feed additive to provide necessary nutritional support for animals and promote their healthy growth at the same time.

From the appearance, sodium propionate appears as colorless and transparent crystals or granular crystalline powder. This form makes its addition in food more convenient and uniform. In terms of odor, sodium propionate is odorless or has a slight smell of acetic acid - propionic acid - butyric acid. This smell does not have an adverse effect on the flavor of food.

The physical properties of sodium propionate are also quite stable. It has excellent stability against both light and heat, which means that during food processing and storage, sodium propionate is less likely to lose its effectiveness due to changes in light or temperature. However, in damp air, sodium propionate is prone to deliquescence, so it is necessary to pay attention to controlling the humidity of the environment during use.

In terms of solubility, sodium propionate is highly soluble in water, and its solubility varies at different temperatures. At 15℃, its solubility is that 100 grams of water can dissolve a certain amount of sodium propionate. At 100℃, this value increases to 150 grams. In addition, sodium propionate is readily soluble in ethanol, but its solubility in acetone is relatively low.

In terms of chemical properties, sodium propionate is most active under acidic conditions. When in an acidic environment, it releases free propionic acid, which has a strong antibacterial effect and can exert a wide range of inhibitory effects on microorganisms such as molds, yeasts and bacteria. However, it should be noted that the inhibitory effect of sodium propionate on yeast is relatively weak. Despite this, its antibacterial performance is still comparable to that of propionic acid, and thus it has extensive application value in the field of food preservation.

In conclusion, sodium propionate, as an important food preservative and fungicide, plays a crucial role in the food industry. Its wide application not only extends the shelf life of food, but also maintains the taste and flavor of food. Meanwhile, the other uses of sodium propionate have further expanded its application potential in multiple fields.

In the field of food additives, sodium propionate, as an important component, is explicitly permitted as a food preservative in China's GB2760-2011 regulations. It has a relatively wide range of applications in the food industry, especially commonly found in various foods such as cakes and bean products.

In the practical application process, the usage methods of sodium propionate are relatively flexible and diverse. It can independently exert its preservative effect and provide effective preservation and protection for food. At the same time, it can also be used in combination with propionic acid and sorbic acid. Through this combination method, the preservative effect is further enhanced, ensuring the quality stability of food during storage and transportation. In addition to its significant role in the food industry, sodium propionate also plays a crucial role in the production of beverages such as beer. It can act as a corrosion inhibitor for viscous substances, effectively enhancing the quality and taste of beer. In addition, in terms of feed additives, sodium propionate also plays an indispensable role, providing certain guarantees for the quality and safety of feed.

From the perspective of appearance, sodium propionate presents as colorless and transparent crystals or granular crystalline powder, giving people a pure and fine visual impression. In terms of odor, it is odorless or has only a slight odor. This characteristic means that when it is added to food, cosmetics and other products, it will not have a significant impact on the odor of the products themselves. It is worth mentioning that sodium propionate has certain chemical properties related to acetic acid, propionic acid and butyric acid, which to a certain extent determines its unique anti-corrosion performance.

Sodium propionate has excellent stability and shows extremely high tolerance to both light and heat. Whether in a highly lit environment or after high-temperature treatment, it can maintain its chemical structure and anti-corrosion performance without being affected. However, in damp air, sodium propionate is prone to deliquescence. This characteristic requires that when storing and using sodium propionate, special attention should be paid to the humidity of the environment to ensure that it can maintain a good state and fully exert its preservative effect.

The main uses of sodium propionate preservatives are reflected in multiple aspects:

Firstly, as an acidic food preservative, the antibacterial effect of sodium propionate is closely related to the pH value of the environment. In acidic medium, it demonstrates a powerful antibacterial ability and can exert a strong inhibitory effect on various molds, Gram-negative bacilli or aerobic bacilli. What is particularly prominent is that it has a strong inhibitory effect on preventing the production of aflatoxin, which is of great significance in ensuring food safety. However, it should be noted that sodium propionate has almost no effect on yeast. In the specific applications of the food industry, for instance, in the process of making cakes, to extend the shelf life of the cakes, an appropriate amount of sodium propionate is usually added. The dosage is strictly controlled at 2.5g/kg (calculated as propionic acid) to ensure that it can achieve the purpose of preservation without affecting the taste and quality of the cakes.

Secondly, in the cosmetics industry, sodium propionate is also a commonly used preservative. It has a wide range of antibacterial effects on molds, yeasts and fungi, and can effectively inhibit the growth and reproduction of these microorganisms, thereby ensuring the safety and stability of cosmetics during use. Especially in acidic solutions, the antibacterial effect of sodium propionate is more obvious. When added to cosmetics, the usual addition amount should not exceed 2%. This can ensure the preservative effect while avoiding unnecessary irritation to the skin.

In addition, sodium propionate also has many uses in other fields. In the leather industry, it can be used as an insecticide, fungicide and masking agent. By adding sodium propionate, pests in leather can be effectively killed, the growth of mold can be prevented, and at the same time, the alkali resistance of leather can be enhanced, making the leather-making process more uniform and thereby improving the quality and grade of leather.

From the perspective of preparation methods, sodium propionate is made by neutralizing propionic acid with sodium hydroxide or sodium carbonate. In the specific production process, propionic acid is reacted with sodium hydroxide or sodium carbonate in a certain proportion. During this process, the pH value of the reaction system needs to be closely monitored until it reaches neutrality. At this point, the sodium propionate solution is obtained. Next, in order to enhance the purity and quality of the product, operations such as decolorization and filtration of the solution are also required to remove impurities from it. Then, through the method of vacuum concentration, a portion of the water in the solution is removed. After that, it undergoes processes such as cooling filtration and spray drying, and finally, pure sodium propionate is obtained.

It is worth noting that although the anti-mold ability of sodium propionate is slightly lower than that of calcium propionate, it has a significant advantage, which is that it does not affect the effect of chemical fermentation agents. For this reason, in the production of bread and other foods, sodium propionate is more widely used than calcium propionate. Calcium propionate, due to its excellent water solubility, is relatively more convenient to use during application, which also gives it unique advantages in certain specific food processing scenarios.