Propionic Acid and Its Salts

Propionic Acid Uses and Applications

• Propionic Acid inhibits the growth of mold and some bacteria at the levels between 0.1 and 1% by weight.
• Propionic Acid is consumed as a preservative for both animal feed and food for human consumption.
• Propionic Acid is uses as a preservative in baked goods, which use the sodium and calcium salts.
• Propionic Acid is also useful as an intermediate in the production of other chemicals, especially polymers.
• Propionic Acid is also used in Plastic Industry. Cellulose-acetate-propionate and Vinyl propionate are useful thermoplastic.
• In more specialized applications, Propionic Acid is also used to make pesticides and pharmaceuticals.
• The esters of Propionic Acid have fruit-like odors and are used as solvents or artificial flavorings.
• Ammonium Propionate derived from Propionic Acid is used as Anti-Mold Agent.
• Propionic Acid also finds application as Flavoring Agent, Herbicide Intermediate, Pharmaceutical Intermediate, Dye Intermediates, Textile and Rubber Auxiliaries, Plastic and Cosmetics.

Food Preservations

Fermented Flour/Natural Mold Inhibitor

Area of Application : Preservative in Bakery Products, Animal Feed, Calcium Supplement etc. Fermented Flour/Natural Mold Inhibitor is used as a preservative in wide variety of products such as bread, baked goods, processed meat, etc. Fermented Flour/Natural Mold Inhibitor Powder is processed with advanced technology to ensure high quality final product. We provide Fermented Flour/Natural Mold Inhibitor at reasonable prices in standard and customizable packing sizes.

• Empirical formula : CaC6H10O4
• Available Grade(s) : All
• pH of 10% soln.(approx.) : 8.5
• Purity(%)(approx.) : 98

Usage of Fermented Flour/Natural Mold Inhibitor in various products:

• 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 Fermented Flour - Natural Mold Inhibitor 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 sprea
• 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

• Fermented Flour/Natural Mold Inhibitor acts as good binding material for TOXIN binders for Poultry segment.
• Fermented Flour/Natural Mold Inhibitor works very well when 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.
• Fermented Flour/Natural Mold Inhibitor gives excellent results when added in feed of Poultry, Veterinary, Fishery, Piggery and other Livestock.
• Fermented Flour/Natural Mold Inhibitor works very well when 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.
• Fermented Flour/Natural Mold Inhibitor gives excellent results when added in feed of Poultry, Veterinary, Fishery, Piggery and other Livestock.
• Fermented Flour - Natural Mold Inhibitor and Sodium Propionate are used as a preservative in a wide variety of products, including but not limited to bread, other baked goods, processed meat, whey, and other dairy products.
• In agriculture, it is used, amongst other things, to prevent milk fever in cows and as a feed supplement Propionates prevent microbes from producing the energy they need, like benzoates do. However, unlike benzoates, propionates do not require an acidic environment.
• Fermented Flour/Natural Mold Inhibitor is used in bakery products as a mold inhibitor, typically at 0.1-0.4% (though animal feed may contain up to 1%). Mold contamination is considered a serious problem amongst bakers, and conditions commonly found in baking present near-optimal conditions for mold growth.
• Fermented Flour - Natural Mold Inhibitor  are effective against both Bacillus mesentericus rope and mold.