Propionic acid

E number E280INS 280CAS 79-09-4

Listed as a preservative by Canada, Codex and the US.

Listed as preservatives (CA, US, Codex) · acidity regulators (US) · flavouring agents and adjuvants (US)
Chemical structure of Propionic acid, from PubChem compound 1032
Structure from PubChem CID 1032 (National Library of Medicine, public domain). A depiction of one compound: where a listing covers a family, or a substance has no single structure, this page shows none.

Propionic acid is a mould inhibitor used in bread and other baked goods, often in the form of its calcium or sodium salts. It occurs naturally in Swiss-type cheeses, produced by the bacteria that form the holes.

Where it is and isn’t permitted

Status of Propionic acid by jurisdiction. Every jurisdiction this site covers is listed, including those where the substance does not appear.
JurisdictionStatusScope and limitsCitation
Australia and New ZealandFood Standards Australia New ZealandPermitted, with conditions

5 food categories

highest permitted level 4,000 mg/kg

Show every food category
  • 13.4.1 Solid formulated supplementary sports foods — 400 mg/kg
  • 6.4 Flour products (including noodles and pasta) — 2,000 mg/kg
  • 7 Breads and bakery products — 4,000 mg/kg
  • 8.2 Processed meat, poultry and game products in whole cuts or pieces — GMP
  • 8.3 Processed comminuted meat, poultry and game products, other than products listed in item 8.3.2 — GMP
Food Standards Code, Schedule 15, S15—5and 4 further provisionsretrieved 2026-10-17
CanadaHealth CanadaPermitted, with conditions

4 permitted uses

Show every permitted use
  • In: Bread. Purpose: Preservative. Limit: If used singly, the amount not to exceed 2,000 ppm. If used in combination with calcium propionate or sodium propionate, or both, the total combined amount not to exceed 2,000 ppm, calculated as propionic acid. — Health Canada, List of Permitted Preservatives (List 11), item P.10(a)
  • In: Cheddar cheese; (Naming the variety) cheese; Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients); Cold-pack (naming the variety) cheese; Cold-pack (naming the variety) cheese with (naming the added ingredients); Cream cheese; Cream cheese with (naming the added ingredients); Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed (naming the variety) cheese; Processed cheese food; Processed cheese food with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the added ingredients); Processed (naming the variety) cheese with (naming the added ingredients). Purpose: Preservative. Limit: If used singly, the amount not to exceed 2,000 ppm. If used in combination with calcium propionate or sodium propionate, or both, the total combined amount not to exceed 2,000 ppm, calculated as propionic acid. If used in any combination with calcium propionate, sodium propionate, calcium sorbate, potassium sorbate, sodium sorbate or sorbic acid, the total combined amount not to exceed 3,000 ppm, calculated as propionic acid and sorbic acid, respectively, provided that the amount of propionic acid does not exceed 2,000 ppm. — Health Canada, List of Permitted Preservatives (List 11), item P.10(b)
  • In: Ready-to-eat prepared meat or ready-to-eat prepared meat by-product; Ready-to-eat prepared poultry meat or ready-to-eat prepared poultry meat by-product; Ready-to-eat preserved meat or ready-to-eat preserved meat by-product; Ready-to-eat preserved poultry meat or ready-to-eat preserved poultry meat by-product; Wiener. Purpose: Preservative. Limit: If used singly, the amount not to exceed 2,500 ppm. If used in combination with sodium propionate, the total combined amount not to exceed 2,500 ppm, calculated as propionic acid. Amendment notices: NOM/ADM-0112. — Health Canada, List of Permitted Preservatives (List 11), item P.10(c)
  • In: Unstandardized foods, except unstandardized preparations of meat or meat by-product, fish or meat (as defined in section B.21.002 of the Food and Drug Regulations) or poultry meat or poultry meat by-product. Purpose: Preservative. Limit: If used singly, the amount not to exceed 2,000 ppm. If used in combination with calcium propionate or sodium propionate, or both, the total combined amount not to exceed 2,000 ppm, calculated as propionic acid. Amendment notices: NOM/ADM-0122. — Health Canada, List of Permitted Preservatives (List 11), item P.10(d)
Health Canada, List of Permitted Preservatives (List 11)and 3 further provisionsretrieved 2026-10-17
European UnionEuropean Commission / EFSAPermitted, with conditions

6 food categories

highest permitted level 3,000 mg/kg

Show every food category
  • 1.7.2 ripened cheese — quantum satisPermitted as a member of Propionic acid - propionates. quantum satis. surface treatment only.
  • 1.7.6 cheese products (excluding products falling in category 16) — quantum satisPermitted as a member of Propionic acid - propionates. quantum satis. only ripened products surface treatment.
  • 1.8 Dairy analogues, including beverage whiteners — quantum satisPermitted as a member of Propionic acid - propionates. quantum satis. only cheese analogues (surface treatment only).
  • 16 Desserts excluding products covered in category 1 3 and 4 — 1,000 mg/kgPermitted as a member of Propionic acid - propionates. ML = 1000 mg/kg. only Christmas pudding. Note 1: The additives may be added individually or in combination.
  • 7.1 Bread and rolls — 3,000 mg/kgPermitted as a member of Propionic acid - propionates. ML = 3000 mg/kg. only prepacked sliced bread and rye bread. Note 1: The additives may be added individually or in combination.
  • 7.2 Fine bakery wares — 2,000 mg/kgPermitted as a member of Propionic acid - propionates. ML = 2000 mg/kg. only prepacked fine bakery wares, (including flour confectionery) with a water activity of more than 0,65. Note 1: The additives may be added individually or in combination.
Regulation (EC) No 1333/2008, Annex IIand 5 further provisionsretrieved 2026-10-18
Great BritainFood Standards Agency / Food Standards ScotlandPermitted, with conditions

6 food categories

highest permitted level 2,000 mg/kg or mg/l

Show every food category
  • 1.7.2 Ripened cheese — quantum satisPermitted as a member of E 280–283: Propionic acid — propionates. quantum satis. surface treatment only.
  • 1.7.6 Cheese products (excluding products falling in category 16) — quantum satisPermitted as a member of E 280–283: Propionic acid — propionates. quantum satis. only ripened products surface treatment.
  • 1.8 Dairy analogues, including beverage whiteners — quantum satisPermitted as a member of E 280–283: Propionic acid — propionates. quantum satis. only cheese analogues (surface treatment only).
  • 16 Desserts excluding products covered in categories 1, 3 and 4 — 1,000 mg/kg or mg/lPermitted as a member of E 280–283: Propionic acid — propionates. ML = 1000. only Christmas pudding. Note (1): The additives may be added individually or in combination. Note (6): Propionic acid and its salts may be present in certain fermented products resulting from the fermentation process following good manufacturing practice.
  • 7.1 Bread and rolls — several limitsPermitted as a member of E 280–283: Propionic acid — propionates. (1) ML 3000: only prepacked sliced bread and rye bread; (2) ML 2000: only energy-reduced bread; partially baked prepacked bread; prepacked rolls, tortilla and pitta; prepacked pølsebrød , boller and dansk flutes; (3) ML 1000: only prepacked bread. Note (1): The additives may be added individually or in combination. Note (6): Propionic acid and its salts may be present in certain fermented products resulting from the fermentation process following good manufacturing practice.
  • 7.2 Fine bakery wares — 2,000 mg/kg or mg/lPermitted as a member of E 280–283: Propionic acid — propionates. ML = 2000. only prepacked fine bakery wares, (including flour confectionery) with a water activity of more than 0,65. Note (1): The additives may be added individually or in combination. Note (6): Propionic acid and its salts may be present in certain fermented products resulting from the fermentation process following good manufacturing practice.
Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024)and 5 further provisionsretrieved 2026-10-18
JapanConsumer Affairs AgencyPermitted, with conditions
Designated additive: Appended Table 1, item 369, プロピオン酸 (“Propionic Acid” in the unofficial English translation). …

Designated additive: Appended Table 1, item 369, プロピオン酸 (“Propionic Acid” in the unofficial English translation). Standards for use — Specifications and Standards for Foods, Food Additives, etc. (MHW Notification No. 370 of 1959), Part II (Food Additives), F (Standards for use), entry プロピオン酸: (1) [may be used only in the foods stated; states an exception to the preceding sentence] “プロピオン酸は、チーズ、パン及び洋菓子以外の食品に使用してはならない。ただし、着香の目的で使用する場合は、この限りでない。” (2) [sets maximum levels of use for the foods stated] “プロピオン酸の使用量は、プロピオン酸として、チーズにあってはその1kgにつき3.0g(ソルビン酸、ソルビン酸カリウム又はソルビン酸カルシウムを併用する場合には、プロピオン酸としての使用量及びソルビン酸としての使用量の合計量が3.0g)以下、パン及び洋菓子にあってはその1kgにつき2.5g以下でなければならない。” The Japanese is the standard as published. There is no official English translation of the Notification; the English in square brackets is this site’s description of what each sentence does, not a translation of the foods or the levels. Compositional specifications for this additive, in the same Notification, are not imported and are not shown here; nor are the general rules in F 添加物一般, which apply to every additive.

Regulations for Enforcement of the Food Sanitation Act (MHW Ordinance No. 23 of 1948), Appended Table 1retrieved 2026-10-18
South KoreaMinistry of Food and Drug SafetyPermitted, with conditions
Designated food additive: Standards and Specifications for Food Additives, Part III, 1. …

Designated food additive: Standards and Specifications for Food Additives, Part III, 1. 일반식품첨가물 (general food additives), 프로피온산 (“Propionic Acid”, the English the Code prints beside it). Main use (주용도) of 프로피온산: 보존료, 향료. Standard for use (사용기준) of 프로피온산: (1) [may be used only in the foods or uses listed; sets a limit on the amount used] “프로피온산은 아래의 식품 또는 용도에 한하여 사용하여야 한다. 프로피온산의 사용량은 1. 빵류 : 2.5g/kg 이하 2. 치즈류：3.0g/kg 이하(소브산, 소브산칼슘 또는 소브산칼륨과 병용할 때에는 프로피온산으로서 사용량과 소브산으로서 사용량의 합계가 3.0g/kg 이하) 3. 잼류：1.0g/kg 이하(소브산, 소브산칼륨, 소브산칼슘, 안식향산, 안식향산칼륨, 안식향산칼슘, 안식향산나트륨, 파라옥시안식향산메틸 또는 파라옥시안식향산에틸과 병용할 때에는 프로피온산으로서 사용량, 소브산으로서 사용량, 안식향산으로서 사용량, 파라옥시안식향산으로서 사용량의 합계가 1.0g/kg 이하) 4. 착향의 목적” The Korean is the standard as published. There is no official English translation of the current Code (the English version on MFDS’s website is the 2020 edition and has no legal effect); the English in square brackets is this site’s description of what each sentence does, not a translation of the foods or the levels. Compositional specifications (Part IV) are not imported, nor are the general standards in Part II, which apply to every additive.

Standards and Specifications for Food Additives (식품첨가물의 기준 및 규격), MFDS Notification, Part III (Standards for use, by item)retrieved 2026-10-18
United StatesFood and Drug AdministrationPermitted21 CFR 184.1081retrieved 2026-10-17
Codex AlimentariusCodex Alimentarius Commission / JECFAPermitted, with conditions

2 food categories

highest permitted level 3,000 mg/kg

Show every food category and its notes
  • 01.6.2.1 Ripened cheese, includes rind — GMP
    • Note 3 For use in surface treatment only.
    • Note 460 Except for use at 3,000 mg/kg singly or in combination: propionic acid (INS 280), sodium propionate (INS 281) and calcium propionate (INS 282) in products conforming to the Standards for Cheddar (CXS 263-1966), Danbo (CXS 264-1966) Edam (CXS 265-1966), Gouda (CXS 266-1966), Havarti (CXS 267-1966), Samsø (CXS 268-1966), Tilsiter (CXS 270-1968), Saint-Paulin (CXS 271-1968) and Provolone (CXS 272-1968).
    • Note 503 Except for use in products conforming to the General Standard for Cheese (CXS 283-1978): propionic acid (INS 280), sodium propionate (INS 281) and calcium propionate (INS 282) at 3000 mg/kg as propionic acid.
    • Note XS208 Excluding products conforming to the Standard for Cheese in Brine (CODEX STAN 208-1999).
    • Note XS269 Excluding products conforming to the Standard for Emmental (CXS 269-1967).
    • Note XS274 Excluding products conforming to the Standard for Coulommiers (CXS 274-1969).
    • Note XS276 Excluding products conforming to the Standard for Camembert (CXS 276-1973).
    • Note XS277 Excluding products conforming to the Standard for Brie (CXS 277-1973).
    • Note XS278 Excluding products conforming to the Standard for Extra Hard Grating Cheese (CXS 278-1978).
  • 01.6.6 Whey protein cheese — 3,000 mg/kg
    • Note 70 As the acid.
CXS 192-1995 Table Three, INS 280and 2 further provisionsretrieved 2026-09-07

How much is permitted

A listing usually limits the quantity as well as the food. Only one of the forms that takes is a figure: quantum satis and good manufacturing practice permit the amount the technological effect requires and no more, which is a limit rather than the absence of one. Figures below are the range across every food category this page is listed in, and categories differ between regulators — see how much is permitted.

Australia and New Zealand400 mg/kg – 4,000 mg/kg3 numeric limit, 2 GMP
Canada—4 no quantity stated
European Union1,000 mg/kg – 3,000 mg/kg3 numeric limit, 3 quantum satis
Great Britain1,000 mg/kg – 2,000 mg/kg2 numeric limit, 1 several limits, 3 quantum satis
Japan—1 no quantity stated
South Korea—1 no quantity stated
United States—1 no quantity stated
Codex Alimentarius3,000 mg/kg1 numeric limit, 2 GMP

What it is made from

Produced industrially from petroleum-derived ethylene, and by fermentation where a natural label is wanted.

  • Vegan
  • Vegetarian

Compare other additives on the dietary indexes.

CAS registry number
79-09-4
InChIKey
XBDQKXXYIPTUBI-UHFFFAOYSA-N
PubChem
CID 1032

The two specifications, compared

The European Union sets identity and purity by regulation; JECFA publishes its own through FAO, advisory until a country adopts it. Both documents are below in full. These are the parameters each puts a number on.

ParameterEuropean UnionJECFA
Assayno less than 99.5 %no less than 99.5 %
Leadno more than 2 mg/kgno more than 2 mg/kg
Arsenicno more than 3 mg/kg—
Mercuryno more than 1 mg/kg—

The two documents state the same figures for every parameter compared here.

How the EU defines it

The legal specification an additive must meet to be sold as this E number in the EU — what it is, how it may be made, and the purity it must reach. From Commission Regulation (EU) No 231/2012.

E 280 Propionic acid

Assay, identification and purity criteria

Description and assay

Einecs
201-176-3
Chemical name
Propionic acid; Propanoic acid
Chemical formula
C₃H₆O₂
Molecular weight
74,08
Assay
Content not less than 99,5 %
Description
Colourless or slightly yellowish, oily liquid with a slightly pungent odour

Identification

Melting point
– 22 °C
Distillation range
138,5 °C to 142,5 °C

Purity criteria

Non-volatile residue
Not more than 0,01 % when dried at 140 °C to constant weight
Aldehydes
Not more than 0,1 % expressed as formaldehyde
Arsenic
Not more than 3 mg/kg
Lead
Not more than 2 mg/kg
Mercury
Not more than 1 mg/kg

Commission Regulation (EU) No 231/2012, Annex, E 280

How JECFA defines it

The international specification for identity and purity, prepared by the Joint FAO/WHO Expert Committee on Food Additives and published by FAO. It is a different document from any above, written by a different body and revised on its own cycle; it is advisory, and a country adopts it or does not.

INS 280 Propionic Acid

Synonyms: Propanoic acid, ethylformic acid, methylacetic acid, INS No. 280 Ethylformic acid; Methylacetic acid; Propanoic acid

Assay, identification and purity criteria

Description and assay

Specification history
Prepared at the 51st JECFA (1998), published in FNP 52 Add 6 (1998) superseding specifications prepared at the 49th JECFA (1997), published in FNP 52 Add 5 (1997). ADI "not limited" established at the 17th JECFA in 1973.
Chemical names
Propionic acid
C.A.S. number
79-09-4
Chemical formula
C 3 H 6 O 2
Formula weight
74.08
Assay
Not less than 99.5% on dried basis
DESCRIPTION
An oily liquid with a slightly pungent odour
FUNCTIONAL USES
Preservative, antimould, antirope agent, flavouring agent (see "Flavouring agents" monograph JECFA no. 84)
METHOD OF ASSAY
Mix 3 g of the sample, weighed to the nearest 0.1 mg, with 50 ml of water in a 250-ml flask. Add phenolphthalein TS, and titrate with 1N sodium hydroxide to the first appearance of a faint pink end-point which persists for at least 30 sec. Each ml of 1N sodium hydroxide is equivalent to 74.08 mg of C 3 H 6 O 2 .

Identification

Solubility (Vol. 4)
Miscible with water and ethanol
Specific gravity (Vol. 4)
d 20 : 0.993-0.997

Purity criteria

Distillation range (Vol. 4)
138.5 - 142.5 o
Non-volatile residue (Vol. 4)
Not more than 0.01% when dried at 140 o to constant weight
Formic acid
Not more than 0.1% See description under TESTS
Aldehydes
Not more than 0.2% (as propionaldehyde) See description under TESTS
Lead (Vol. 4)
Not more than 2 mg/kg Determine using an atomic absorption technique appropriate to the specified level. The selection of sample size and method of sample preparation may be based on the principles of the method described in Volume 4, “Instrumental Methods.”
Test: Formic acid
Dissolve 15 g of sodium hydroxide in 50 ml of water, cool, add 6 ml of bromine, stirring to effect complete solution, and dilute to 2,000 ml with water. Transfer 25.0 ml of this solution, into a 250 ml, glass-stoppered Erlenmeyer flask containing 100 ml of water, and add 10 ml of a 1 in 5 solution of sodium acetate and 10.0 ml of the sample. Allow to stand for 15 min, add 5 ml of a 1 in 4 solution of potassium iodide and 10 ml of hydrochloric acid, and titrate with 0.1 N sodium thiosulfate just to the disappearance of the brown colour. Perform a blank determination. The difference between the volume of 0.1 N sodium thiosulfate required for the blank and that required for the sample is not more than 4.4 ml.
Test: Aldehydes
Transfer 10.0 ml of the sample into a 250-ml glass-stoppered conical flask containing 50 ml of water and 10.0 ml of a 1 in 8 solution of sodium bisulfite. Stopper the flask, and shake vigorously. Allow the mixture to stand for 30 min, then titrate with 0.1N iodine to the same brownish yellow end-point obtained with a blank treated with the same quantities of the same reagents. The difference between the volume of 0.1N iodine required for the blank and that required for the sample is not more than 7 ml.

FAO JECFA Monograph 1 (2006)

Every name it appears under

85 recorded names. A label may use any of them.

E number

  • E280

INS number

  • 280

CAS registry number

  • 79-09-4

As it appears in regulation

  • Propionic acid

Other names

  • 1-propanoic acid
  • 2-methylacetic acid
  • Acid C3
  • acide propanoique
  • Acide propionique
  • Adofeed
  • Antischim B
  • BRN 0506071
  • C2H5COOH
  • C3 acid
  • Carboxyethane
  • Caswell No. 707
  • CCRIS 6096
  • CH3-CH2-COOH
  • E 280
  • EPA Pesticide Chemical Code 077702
  • Epitope ID:139981
  • EtCO2H
  • Ethanecarboxylic acid
  • ethylformic acid
  • FEMA No. 2924
  • FEMA Number 2924
  • HSDB 1192
  • INS NO.280
  • INS-280
  • JHU490RVYR
  • Kyselina propionova
  • Luprisol
  • Luprosil
  • Metacetonic acid
  • Methyl acetic acid
  • methylacetic acid
  • Monoprop
  • n-propionic acid
  • Propanoic acid
  • Propanoic acid (9CI)
  • Propanyl acid
  • Propcorn
  • Propioic acid
  • Propionic acid
  • Propionic acid (6CI,8CI)
  • Propionic acid (natural)
  • Propionic acid (NF)
  • Propionic acid grain preserver
  • Propionic acid, 99%
  • Propionic acid, 99.5%
  • Propionic acid, >=99%
  • Propionic acid, >=99.5%
  • Propionoic acid
  • Propionsaeure
  • Propkorn
  • propoic acid
  • proponic acid
  • proprionic acid
  • Prozoin
  • Pseudoacetic acid
  • Sentry grain preserver
  • Tenox P grain preservative
  • Toxi-Check
  • ultra-long-chain fatty acid

Systematic names

  • Propanoic acid

Hazard reference values

Values set by assessing bodies. A body that has not set a value is not listed here.
TypeValuePopulationAssessed byOpinion
ADInot limited—JECFA1997

Evidence and how bodies read it

What assessing bodies concluded

Each conclusion is paraphrased in the body's own framing, from the published opinion linked beneath it. Where bodies differ, both stand; this site does not adjudicate between them or add a view of its own.

  1. EFSA 2014

    The ANS Panel found no concern for genotoxicity or carcinogenicity for propionic acid and its salts (E 280–E 283), but concluded the database did not allow an ADI to be allocated. It concluded there would not be a safety concern from the maximum concentrations at the currently authorised uses and use levels.

    Source document

Common questions

Assembled from what is above, in the words the questions are usually asked in. Each answer is the same statement the relevant section makes, with the same citations behind it.

What is E 280?
E 280 is Propionic acid. Propionic acid is a mould inhibitor used in bread and other baked goods, often in the form of its calcium or sodium salts. It occurs naturally in Swiss-type cheeses, produced by the bacteria that form the holes.
What is Propionic acid used for in food?
It is listed as a preservative — the role Canada, Codex and the US assign it. This page shows every function each regulator records, with the citation for each.
Where is Propionic acid permitted?
Of the seven regulators this site reads, Australia and New Zealand, Canada, the EU, Great Britain, Japan, South Korea, the US and the Codex standard permit it. Each permission is for named foods at named levels, not a blanket one; the table on this page gives them with citations.
Is Propionic acid vegan?
Yes. Propionic acid is not derived from animals, and is suitable for vegetarians. This page says what it is made from and how.

Sources for this page

  • anz retrieved 2026-10-17
  • ca retrieved 2026-10-17
  • eu retrieved 2026-10-18
  • gb retrieved 2026-10-18
  • jp retrieved 2026-10-18
  • kr retrieved 2026-10-18
  • ecfr retrieved 2026-10-17
  • gsfa retrieved 2026-09-07
  • euspecs retrieved 2026-10-18
  • jecfaspecs retrieved 2026-09-23

Full licence terms and publisher details on Sources. How this page is built and updated: Method.

Machine-readable: a JSON record of this additive is given on request —how to ask for access.

Follow changes to Propionic acid:Atom feed — regulatory events, and any change the weekly refresh detects in its provisions.