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Food additives data book - wordpres

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Acidulants 56<br />

NAME: Propionic acid<br />

CATEGORY: Antioxidants/ pH control agents/ Preservatives/ Flavour enhancers and modifiers<br />

FOOD USE: Baked goods/ Dairy products/ Meat, poultry and eggs and products/ Beverages/ Sugars, sugar preserves<br />

and confectionery<br />

SYNONYMS: Carboxyethane/ Ethane carboxylic acid/ Ethylformic acid/ Metacetonic acid/ Methylacetic acid/<br />

Propanoic acid/ Prozoin/ Pseudoacetic acid/ CAS 79-09-4/ DOT 1848<br />

FORMULA: CH3-CH2-COOH<br />

MOLECULAR MASS: 74.08<br />

ALTERNATIVE FORMS: Calcium propionate; dilauryl thiopropionic acid; potassium propionate; sodium propionate;<br />

thiopropionic acid<br />

PROPERTIES AND APPEARANCE: Oily liquid (propionic acid)<br />

White, free-flowing powder (salts)<br />

BOILING POINT IN °C AT VARIOUS 4.6 (1 mm)<br />

PRESSURES (INCLUDING 760 mm Hg): 85.8 (100 mm)<br />

122.0 (400 mm)<br />

141.1 (760 mm)<br />

MELTING POINT IN °C: -21.5<br />

FLASH POINT IN °C: 58<br />

IONISATION CONSTANT AT 25°C: 1.34 ¥ 10 -5<br />

DENSITY AT 20°C (AND OTHER 0.99336 @ 20°/4°<br />

TEMPERATURES) IN g/l: 0.998 @ 15°/4°<br />

HEAT OF COMBUSTION AT 25°C: 365.03 kg calories/gram molecular weight

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