Comparing E200 - Sorbic acid vs E281 - Sodium propionate
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Found in 6,918 products
Found in 2,565 products
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Interest over time for 2 keywords in U.S. during the last 10 years.
Interest over time for 2 keywords in U.S. during the last 10 years.
Popular questions
Is sorbic acid bad for you?
Not for most people—it's a widely approved food preservative with low toxicity at permitted levels; rare individuals may experience mild irritation or digestive upset with high exposure.
Is sorbic acid safe for dogs?
Yes, when used at regulated amounts as a preservative in dog foods it’s considered safe; excessive intake may cause stomach upset in sensitive dogs.
Is sorbic acid safe?
Yes—it's approved in the EU (E200) and generally recognized as safe (GRAS) in the U.S. at typical food-use levels, with adverse effects uncommon at those amounts.
What is sorbic acid made from?
Commercially it’s synthesized from crotonaldehyde and ketene; it also occurs naturally in small amounts in rowan (mountain ash) berries.
Is sorbic acid natural?
It occurs naturally in some fruits, but the sorbic acid used in foods is almost always synthetically produced and is chemically identical to the natural compound.
Is sodium propionate bad for you?
Generally no: it’s a permitted preservative (GRAS in the U.S.; approved in the EU) with low toxicity at typical food levels. High amounts may cause stomach upset and add sodium, and people with the rare disorder propionic acidemia may need to limit it.
"what is the ph of a 0.26 m solution of sodium propionate"?
About pH 9.1 at 25°C (it’s the salt of a weak acid, so its solution is mildly basic).
5. sodium acetate and sodium propionate are poor soaps. why?
Because they’re salts of very short‑chain fatty acids (C2 and C3), they’re too water‑soluble to act as effective surfactants and don’t form stable micelles, so they clean and foam poorly.
How do sodium benzoate and sodium propionate keep yeast and fungus from growing?
They act as weak‑acid preservatives: in acidic foods the undissociated acid enters cells, acidifies the cytoplasm, and disrupts energy metabolism and enzyme function, inhibiting yeasts and molds. Benzoate works best below about pH 4.5; propionate is especially effective against molds in baked goods at mildly acidic pH.
How much sodium propionate in baking?
Typically about 0.1–0.3% of flour weight (≈1–3 g per kg flour) under good manufacturing practice to inhibit mold; higher levels can affect yeast activity and flavor. Check local regulations for permitted maxima.