The preparation method is made by neutralizing propionic acid with NaCO3 or NaOH. Quality standard identification method This product should be reacted with propionic acid and sodium salt. 1.For propionic acid reaction, see calcium propionate. 2. See sodium hydroxide for sodium salt reaction. Toxicological evidence1.ld50 Mice take 5 100mg/kg body weight orally. 2．GRAS FDA-2 1CFR 18 1.23； 184. 1784。 3. ADI does not need to be specified (FAO/WHO, 1994). Use preservatives. 1.Please refer to calcium propionate for precautions. 2. Scope and dosage (1) China's Hygienic Standard for the Use of Food Additives (GB 2920-86) stipulates that sodium propionate can be used in cakes, and the maximum dosage is 2.5 g/kg; It is used in the processing technology of canned bayberry, and it is 50.0g/kg (all calculated by propionic acid). When used for processing canned bayberry, 3%~5% aqueous solution is used, which must be cleaned before processing. (2) Japan and the United States stipulate that it is used for bread and western-style cakes, and it is added below 2.5g per kilogram. Sodium propionate is mainly used for sweets. If sodium propionate is used in bread, the activity of yeast will be weakened and the dough will start slightly worse (refer to calcium propionate for the rest). (3)WHO/FAO stipulates that the allowable dosage is 3g/kg (used alone or in combination with sorbic acid).
You can have a look:/view/1301206.htm.