Comparing E281 - Sodium propionate vs E500 - Sodium carbonates

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Overview

E281 - Sodium propionate

Sodium propionate (E281) is a preservative that helps stop mold from growing, especially in bread and other baked goods. It is the sodium salt of [propionic acid](/e280-propionic-acid){.additive} and has a mild, slightly vinegar-like note that usually does not affect taste. It is widely used and regulated for safety in many countries.

E500 - Sodium carbonates

Sodium carbonates (E500) are a group of salts that include sodium carbonate, sodium bicarbonate (baking soda), and sodium sesquicarbonate. They help dough rise, balance acidity, and keep certain foods stable during processing. Regulators in the EU have set clear specifications for their identity and purity when used in food.

Synonyms

E281

Sodium propionate

E500

Sodium carbonates

Functions

preservative

acidity regulator raising agent

Origins

Microbiological

Synthetic

Mineral

Products

Found in 2,565 products

Found in 37,570 products

Search rank & volume

#2851K / mo🇺🇸U.S.

#2531.7K / mo🇺🇸U.S.

Awareness score

×0.06

under-aware

×0.01

under-aware

Search volume over time

Interest over time for 2 keywords in U.S. during the last 10 years.

Popular questions

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.