Propionic acid is a food additive, a preservative. Externally it looks like an oily liquid of pale yellowish color or not having any at all.
Propionic acid has a sour taste and a pungent odor. The chemical formula of the substance is C2H5COOH.
Preparation of propionic acid
The substance E280 in nature is contained in oil and inas a by-product of fermentative products in individual plants. When fermenting carbohydrates, propionic acid is also formed. The biological production is the metabolic decomposition of fatty acids that contain carbon atoms in an odd number, and the decomposition of individual amino acids.
Bacteria from the genus Propioni bacterium producesubstance as the final product of anaerobic metabolism. Since these bacteria are often present in the stomach in ruminants, some types of cheese have a specific flavor.
In industrial conditions, propionic acidis formed by carbonylation according to the reaction of Repene ethylene, during catalytic oxidation (in the presence of manganese or cobalt ions) of propionic aldehyde. In addition, the substance is produced as a by-product in the process of vapor-phase oxidation of C4-C10 hydrocarbons.
Previously, propionic acid was isolated in the forma by-product in the production of acetic acid. However, modern technology in the manufacture of the latter pushed aside the former way of isolating the preservative into the background.
Propionic acid is allowed to be used inform preservative in an amount up to three grams per kilogram in cheese (melted) products, as well as produced from them, in combination with sorbic acid, its salts or individually. It is also possible to use a preservative in wheat (sliced pre-packed), rye for long-term storage, and bread with a lower energy value. Propionic acid is allowed for use in flour confectionery, baked pastry.
By inhibiting (slowing) someenzymes preservative is able to exert a nonspecific depressant effect on bacteria of many species, mold and yeast, some species can absorb or produce it.
Limitation of the amount of propionicacid is inexpedient. This is due to the fact that at a concentration of 0.3% preservative significantly changes the smell and taste of the product. In this regard, in the food industry, propionic acid is used in the form of calcium and sodium propionates practically only in the process of preserving bakery products.
Preservative E280 is able to inhibit (slow)development of microorganisms of serum and milk. In this regard, propionic acid is used in preserving whey for storage and transportation. Moreover, this substance is used to protect excessively moist grain from mold (with insufficiently powerful dryers).
The use of propionic acid is sufficientIt is also common in other industries. So, the preservative is used in the production of medicinal products (phenoboline, Ibuprofen and others), fragrant substances (geranyl-propionate, phenylpropionate and others), plastics (polyvinyl propionate), vinyl plasticizers, solvents (propyl propionate, propylpropionate and others).
The main danger thatE280 - chemical burns, the occurrence of which is likely when contacting with concentrated acid. In a number of studies, it has not been found that the preservative has toxicity, carcinogenicity and the ability to negatively affect the reproductive organs.
In the body, rapid oxidation of propionic acid occurs, the elimination is carried out in the form of carbon dioxide in the Krebs cycle.
