Sodium Propionate · Mold Inhibitor for Bread, Bakery, Tortillas & Flour Products

Key characteristics

• Chemical name: Sodium propionate (sodium propanoate).
• Chemical formula: Na(C₂H₅COO).
• Form: typically a white, free-flowing crystalline powder or granules with a mild, characteristic odour.
• Solubility: freely soluble in water, allowing use in liquid bakery concentrates, dough slurries and direct addition.
• Microbial spectrum: primarily active against moulds and some rope-forming bacteria; limited effect on yeasts at typical bakery dosages.
• pH range: effective over the typical pH range of bread and bakery products; performance is influenced by product pH, water activity and storage conditions.
• Function: helps extend mould-free shelf life in products such as sliced bread, rolls, tortillas, cakes, pastries and bakery mixes.
• Compatibility: generally compatible with yeast, dough conditioners, enzymes, emulsifiers, oxidants and antioxidants used in bakery formulations.

Atlas assists bakery customers in choosing between sodium propionate, calcium propionate or combinations, depending on formulation, processing, mineral profile and label expectations.

Indicative specification points

Specifications are agreed for each project and market. Typical food-grade sodium propionate parameters include:

• Assay: generally ≥ 99.0% sodium propionate on dried basis.
• Appearance: white, free-flowing crystalline powder or granules, free from visible foreign matter.
• Identification tests: confirm sodium and propionate ions according to food additive monographs.
• Alkalinity / acidity: within defined limits for a specified aqueous solution.
• Loss on drying: controlled to maintain product stability and consistent active content.
• Water-insoluble matter: limited in line with specification for good clarity and dispersion.
• Heavy metals and contaminants: restricted to comply with global and local food safety requirements.
• Particle size distribution and bulk density: optimised for good flowability, dosing and mixing in flour and dough systems.
• Microbiological profile: produced under good hygiene and food safety practices, monitored for cleanliness indicators.

Each batch is delivered with a Certificate of Analysis (COA) and a technical data sheet. Additional documentation (GMO status, allergen declarations, dietary suitability, contaminants, origin, Halal/Kosher certificates) can be provided from approved producers to support audits and customer documentation needs.

Bread & yeast-raised bakery

• Sliced sandwich bread & pan bread – used to support ambient shelf life in wrapped and sliced breads distributed via supermarkets and retail chains.
• Buns, rolls & snack breads – inclusion in doughs for hamburger and hot dog buns, rolls and soft bread snacks to reduce mould-related returns.
• Sweet and enriched breads – suitable for high-sugar, high-moisture breads where careful optimisation avoids negative impact on yeast fermentation.
• Part-baked & bake-off items – used in dough or par-baked bases for chilled, frozen or ambient bake-off concepts.

Tortillas, flatbreads & specialty items

• Flour tortillas & wraps – sodium propionate contributes to extended mould-free shelf life when combined with appropriate water activity and packaging.
• Pita bread, naan, lavash and other flatbreads – used in formulas for ambient or chilled distribution where mould is a key spoilage concern.
• Pizza bases & focaccia – inclusion in pre-baked or dough-based pizza crusts to support shelf life under chilled/frozen or ambient conditions.

Cakes, pastries & mixes

• Packaged cakes and Swiss rolls – support for mould control in moist, high-sugar bakery products when used with appropriate processes and packaging.
• Pastries and donuts – used with frying or baking and glaze systems to limit spoilage during distribution.
• Dry bakery mixes – built into bread, cake, muffin and pancake premixes to provide mould protection after reconstitution and baking.

Formulation & process guidance

• Dosage optimisation considers:
  • Product type (bread, buns, tortillas, cakes, mixes),
  • Water activity and moisture content,
  • Dough formulation (pH, sugar, fat, salt, acids),
  • Target shelf life & distribution temperature,
  • Legal maximum levels for sodium propionate in each market.
• Typical points of addition:
  • Directly into the flour or dry ingredient blend at the mixer,
  • Via functional bakery premixes containing enzymes, emulsifiers and oxidants,
  • In liquid dough or sponge systems where high solubility is beneficial.
• Technological considerations:
  • Excessive doses may slow yeast fermentation, reduce loaf volume or change flavour,
  • Balance with dough conditioners, enzymes and fermentation profile to maintain product quality,
  • Combine with hygienic cooling, slicing and packaging for robust mould control.
• System design:
  • Often used together with acids (e.g. vinegar, lactic), enzymes and other shelf-life technologies,
  • Choice between sodium and calcium salts can consider mineral profile, dough behaviour and labelling strategy.
• Regulatory responsibilities:
  • Confirm permitted uses and maximum levels for sodium propionate (E281) per product category,
  • Ensure compliant labelling (additive name, functional class, E-number),
  • Consider any specific national guidance for staple foods and products aimed at children.