Propionic Acid E280
antimicrobial — Primarily natural_or_synthetic.
Propanoic acid
CAS: 79-09-4
Factual Regulatory Reference
This database provides factual regulatory information compiled from official government sources. It does not constitute medical, nutritional, or safety advice. Regulatory status varies by country and is subject to change. Always refer to your local regulatory authority for the most current information.
? Did You Know?
Propionic Acid occurs naturally in Swiss cheese and other fermented dairy and Produced by gut bacteria during fiber fermentation. Many people consume it daily without realizing it's also a listed food additive.
Propionic Acid is produced through fermentation — the same biological process used to make bread, beer, and yogurt.
Beyond food, Propionic Acid is also used in cosmetics, medicine, industrial applications. Its versatility makes it one of the most multi-purpose chemical compounds in everyday life.
Detailed Regulatory Assessment
European Union (EFSA)
None
United States (FDA)
Generally recognized as safe
Japan (MHLW)
Compliant with Japanese food sanitation law.
Acceptable Daily Intake (ADI)
International Standard (JECFA)
mg/kg body weight per day
European Standard (EFSA)
Everyday Perspective
For a 60kg adult, this limit is roughly equivalent to consuming:
Natural Occurrence
A naturally occurring short-chain fatty acid produced by bacterial fermentation. Particularly effective against mold and rope-forming bacteria in baked goods.
Manufacturing
Industrially produced by hydrocarboxylation of ethylene with carbon monoxide and water, or by bacterial fermentation of carbohydrates.
Applications Beyond Food
Preservative in cosmetic formulations
Antifungal agent
Herbicide, grain preservative, chemical intermediate