Food additives data book - wordpres

VAPOUR PRESSURE AT VARIOUS 4.6 (1 mm)
TEMPERATURES IN mm Hg: 39.7 (10 mm)
65.8 (40 mm)
85.8 (100 mm)
122.0 (400 mm)
141.1 (760 mm)
PURITY %: ≥99.5
WATER CONTENT MAXIMUM IN %: 0.15
HEAVY METAL CONTENT MAXIMUM IN 10
ppm:
ARSENIC CONTENT MAXIMUM IN ppm: 3
ASH MAXIMUM IN %: 0.01
SOLUBILITY % AT VARIOUS TEMPERATURE/pH COMBINATIONS:
in water: @ 100°C Sodium salt, 150 @ 100°C Calcium salt, 58.8
in vegetable oil: @ 25°C Soluble
in ethanol solution: @ 95%
@ 25°C Sodium propionate, 4
@ 25°C Calcium propionate, insoluble
FUNCTION IN FOODS: Propionic acid is GRAS for miscellaneous and general-purpose usage in the United States with no
limitation other than good manufacturing practices. Propionic acid can be used as a flavouring agent
and as an antifungal agent to control mould growth on the surface of cheese and buffer and inhibits
rope formation in baked goods. Maximum levels recommended are 0.3% in cheese products, 0.32% in
flour and in white bread and rolls, 0.38% in whole wheat products.
Calcium propionate is GRAS for miscellaneous and general-purpose usage in the United States with
no limitation other than good manufacturing practices. Calcium propionate can be used as an
antimycotic agent when migrating from food packaging material for cold-pack cheese or cheese food,
Propionic acid 57