http://www.niacet.com/sodium-propionate.html NIACET Sodium Propionate, or Sodium Prop, is a non-toxic white powder used in baking applications like bread, rolls, buns, cakes, and pie crusts, as well as processed, blended, and cold-packed cheeses. Sodium Propionate is preferred in non-yeast leavened baked goods instead of Calcium Propionate due to the calcium ions interference with the chemical leavening agents. Made in the USA. en-us images/pdf_download.gif http://www.niacet.com/sodium-propionate.php sodium-propionate/sodium-propionate-code.php Product Identification: Chemical Synonyms sodium prop, NP, sodpro, propionic acid, sodium salt Chemical Family organic acid, sodium salt, saturated aliphatic carboxylic acid salt, saturated aliphatic monocarboxylic, acid salt, alkanoic acid salt, propionic acid salt, propionate. sodium-propionate/sodium-propionate-code.php sodium-propionate/specifications.php Specification Control Limits (Technical) Purity % by weight : 99 min. on a dry basis Iron by weight Max : 10 ppm Water % by weight Max : 0.6 pH of 10% Aqueous Solution at 25°C: 8.0 to 9.5 Appearance : White Powder Arsenic : 1 ppm max. as As Alkalinity : passes FCC test Heavy Metals : 10 ppm max. as Pb sodium-propionate/specifications.php sodium-propionate/precautionary-label.php NIACET® Sodium Propionate Keep container closed. FOR INDUSTRY USE ONLY sodium-propionate/precautionary-label.php sodium-propionate/toxicological-properties.php As a Solid or Liquid: Sodium Propionate is a non-toxic food chemical Generally Regarded As Safe by the FDA Occupational Exposure: No exposure limits have been set by OSHA, NIOSH or ACGIH Carcinogen: IARC No NTP No OSHA No sodium-propionate/toxicological-properties.php sodium-propionate/physical-properties.php As a Solution Data Molecular Weight: 96.06 Appearance: white powder pH of 10% Aqueous Solution: 8.0 to 9.5 Melting Point: 285°C Solubility in Water: 49% in water at 20°C Reactivity in Water: does not react Odor: characteristic, slight Boiling Point: not applicable Vapor Pressure: not applicable Bulk Density: approximately 30 lbs./cu.ft. sodium-propionate/physical-properties.php sodium-propionate/storage-amp-handling.php Fire & Explosion: Flash Point: None by Tag Closed Cup Flammable Limits: Undetermined Auto-Ignition  Temperature: Not Applicable Extinguishing Media: water fog, alcohol foam, carbon dioxide, dry chemical Unusual Hazards: Avoid dispersion of dust to avoid possible explosion hazard Reactivity Data: Hazardous  Decomposition  Products: carbon monoxide Hazardous  Polymerization: will not occur Incompatibility: strong oxidizing agents Necessary Protection: Protective Clothing: Appropriate work apparel. Plastic or rubber gloves optional. Eye Protection: Safety Glasses Respiratory Protection: Material should be handled in a way that does not produce airborne particles. If dust is a problem, a dust mask or respirator is recommended. sodium-propionate/storage-amp-handling.php sodium-propionate/shipping-data.php Specifications Data Multiwall Bags 50 lbs Freight Description: Sodium Propionate (Compound, Bread Making) sodium-propionate/shipping-data.php sodium-propionate/applications.php Baked Goods The Calcium Salt is preferred in rolls and bread because it contributes to enrichment by supplying calcium. However, due to the calcium ions&rsquo interference with the chemical leavening agents, the sodium salt should be used in non-yeast leavened products. Use levels are determined by such factors as acidity and humidity with low pH goods generally requiring lower levels of propionate. White breads, rolls and buns : 3.0 to 5.0 oz. per 100 lb. of flour Dark breads, rolls and buns : 3.0 to 6.0 oz. per 100 lb. of flour Pie crust and fillings: 2.5 to 5.0 oz. per 100 lb. of dough or filling Angel cake : 1.5 to 3.5 oz. per 100 lb. of batter> Fruit cake : 2.0 to 5.5 oz. per 100 lb. of batter Cheese cake : 2.0 to 4.0 oz. per 100 lb. of batter Pound cake : 4.0 to 6.0 oz. per 100 lb. of batter Chocolate cake : 5.0 to 7.0 oz. per 100 lb. of batter Cheese and Cheese Products Cheese products with a pH of 6.5 or less can be preserved with propionates. Use level is limited to 0.3% of the finished product. Federal Standards of Identity allow the use of calcium and sodium propionate in the following types of cheese products: Pasteurized process cheese Pasteurized blended cheese Pasteurized process cheese with fruits, vegetables or meats Pasteurized process cheese pimento cheese Pasteurized blended cheese with fruits, vegetables or meats Pasteurized process cheese food Pasteurized process cheese food with fruits, vegetables or meats Pasteurized process cheese spread Pasteurized process cheese spread with fruits, vegetables or meats Pasteurized cheese spreads with fruits, vegetables or meats Cold-pack cheese, club cheese, comminuted cheese Cold-pack cheese food Cold-pack cheese food with fruits, vegetables or meats Livestock and Poultry Feeds Either calcium or sodium salt works if initially the inhibitor is added to feeds and feed components at the highest level necessary to obtain the most effective mold control in accordance with the moisture level and storage conditions. Then as observation and experience determine, the level may be reduced to the optimum dosage. Moisture Content % Water By Weight Lbs. of Propionate Salt Recommended Per Ton 13 2 15 3 17 4 19 5 20 6 sodium-propionate/applications.php sodium-propionate/solubilities.php Water Solubility Temperature Weight % 0°C : 34.5 20°C : 49.0 40°C : 50.5 60°C : 54.5 80°C : 56.0 100°C : 58.0 Solvent Solubility at 25°C Temperature Weight % Methanol : 14.0 Ethanol : 1.4 Acetone : <0.1 sodium-propionate/solubilities.php sodium-propionate/fda-status.php Section Use References FDA §184.1784 Antimicrobial Agent sodium-propionate/fda-status.php sodium-propionate/material-saftey-data-sheet.php Click to download material safety datasheet for Sodium Propionate. sodium-propionate/material-saftey-data-sheet.php