Sodium propionate, 99%, Thermo Scientific Chemicals
Sodium propionate, 99%, Thermo Scientific Chemicals
Sodium propionate, 99%, Thermo Scientific Chemicals
Sodium propionate, 99%, Thermo Scientific Chemicals
Thermo Scientific Chemicals

Sodium propionate, 99%, Thermo Scientific Chemicals

CAS: 137-40-6 | C3H5NaO2 | 96.061 g/mol
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Catalog NumberQuantity
ALFA17440.36500 g
Catalog number ALFA17440.36
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Quantity:
500 g
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Specifications
Chemical Name or MaterialSodium propionate
CAS137-40-6
Health Hazard 1Warning
Health Hazard 2GHS H Statement
H312
Health Hazard 3GHS P Statement
P280-P312-P363-P322-P302+P352-P501a
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Sodium propionate is used as a food preservative, as a mold inhibitor in bakery products and in insect cell culture. It is also used in pharmaceuticals, cosmetics, agriculture and animal feed as preservative. It acts as a food additive. Further, it inhibits the growth of lactic acid bacteria.

This Thermo Scientific Chemicals brand product was originally part of the Alfa Aesar product portfolio. Some documentation and label information may refer to the legacy brand. The original Alfa Aesar product / item code or SKU reference has not changed as a part of the brand transition to Thermo Scientific Chemicals.

Applications
Sodium propionate is used as a food preservative, as a mold inhibitor in bakery products and in insect cell culture. It is also used in pharmaceuticals, cosmetics, agriculture and animal feed as preservative. It acts as a food additive. Further, it inhibits the growth of lactic acid bacteria.

Solubility
Soluble in water. Slightly soluble in alcohol.

Notes
Hygroscopic. Incompatible with strong oxidizing agents.
RUO – Research Use Only

General References:

  1. Agarwal, U.; Hu, Q.; Bequette, B. J. Propionate supplementation improves nitrogen use by reducing urea flux in sheep. J. Anim. Sci. 2015, 93 (10), 4883-4890.
  2. Banipal, T. S.; Kaur, N.; Kaur, A.; Gupta, M.; Banipal, P. K. Effect of food preservatives on the hydration properties and taste behavior of amino acids: A volumetric and viscometric approach. Food Chem. 2015, 181, 339-346.