Sodium propionate

E number E281INS 281CAS 137-40-6

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

Listed as preservatives (CA, US, Codex) · flavouring agents and adjuvants (US)
Chemical structure of Sodium propionate, from PubChem compound 2723816
Structure from PubChem CID 2723816 (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.

Sodium propionate is a mould inhibitor used in baked goods, processed cheese and some beverages.

Where it is and isn’t permitted

Status of Sodium propionate 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

10 food categories

highest permitted level 4,000 mg/kg

Show every food category
  • 13.4.1 Solid formulated supplementary sports foods — 400 mg/kg
  • 14.1.2 Fruit and vegetable juices and fruit and vegetable juice products — GMPNote: For each item under 14.1.2, the GMP principle precludes the use of preservatives in juices represented as not preserved by chemical or heat treatment.
  • 14.1.4 Formulated Beverages — GMPOnly products containing fruit or vegetable juice.
  • 2.2.2 Oil emulsions (<80% oil) — GMP
  • 20.2.0.4 Sauces and toppings (including mayonnaises and salad dressings) — GMP
  • 4.3.4 Fruit and vegetable spreads including jams, chutneys and related products — GMP
  • 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 9 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, calculated as propionic acid. If used in combination with calcium propionate or propionic acid, 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 S.12(a)
  • In: Cheddar cheese; (Naming the variety) cheese; Cold-pack (naming the variety) cheese; Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients); 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, calculated as propionic acid. If used in combination with calcium propionate or propionic acid, or both, the total combined amount not to exceed 2,000 ppm, calculated as propionic acid. If used in any combination with calcium propionate, propionic acid, 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 S.12(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, calculated as propionic acid. If used in combination with propionic acid, 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 S.12(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, calculated as propionic acid. If used in combination with calcium propionate or propionic acid, 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 S.12(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 373, プロピオン酸ナトリウム (“Sodium Propionate” in the unofficial English translation). …

Designated additive: Appended Table 1, item 373, プロピオン酸ナトリウム (“Sodium Propionate” 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 プロピオン酸ナトリウム: (1) [may be used only in the foods stated] “プロピオン酸ナトリウムは、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。” (2) [sets maximum levels of use for the foods stated] “プロピオン酸ナトリウムの使用量は、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), 프로피온산나트륨 (“Sodium Propionate”, the English the Code prints beside it). Main use (주용도) of 프로피온산나트륨: 보존료. Standard for use (사용기준) of 프로피온산나트륨: (1) [may be used only in the foods listed; sets a limit on the amount used] “프로피온산나트륨은 아래의 식품에 한하여 사용하여야 한다. 프로피온산나트륨의 사용량은 프로피온산으로서 1. 빵류：2.5g/kg 이하 2. 치즈류：3.0g/kg 이하(소브산, 소브산칼륨 또는 소브산칼슘과 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 및 파라옥시안식향산으로서 사용량의 합계가 1.0g/kg 이하)” 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 184.1784retrieved 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 281and 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, 7 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

Made by neutralising propionic acid with a sodium base.

  • Vegan
  • Vegetarian

Compare other additives on the dietary indexes.

CAS registry number
137-40-6
InChIKey
JXKPEJDQGNYQSM-UHFFFAOYSA-M
PubChem
CID 2723816

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 %no less than 99 %
Loss on dryingno more than 4 %no more than 4 %
Leadno more than 5 mg/kgno more than 5 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 281 Sodium propionate

Assay, identification and purity criteria

Description and assay

Einecs
205-290-4
Chemical name
Sodium propionate; Sodium propanoate
Chemical formula
C₃H₅O₂Na
Molecular weight
96,06
Assay
Content not less than 99 % after drying for two hours at 105 °C
Description
White crystalline hygroscopic powder, or a fine white powder

Identification

Test for propionate
Passes test
Test for sodium
Passes test
pH
7,5-10,5 (10 % aqueous solution)

Purity criteria

Loss on drying
Not more than 4 % (105 °C, 2 hours)
Water insoluble matter
Not more than 0,1 %
Iron
Not more than 50 mg/kg
Arsenic
Not more than 3 mg/kg
Lead
Not more than 5 mg/kg
Mercury
Not more than 1 mg/kg

Commission Regulation (EU) No 231/2012, Annex, E 281

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 281 Sodium Propionate

Synonyms: Sodium propanoate, INS No. 281 Sodium propanoate

Assay, identification and purity criteria

Description and assay

Specification history
Prepared at the 49th JECFA (1997), published in FNP 52 Add 5 (1997) superseding specifications prepared at the 44th JECFA (1995), published in FNP 52 Add 3 (1995). An ADI not limited' was established at the 17th JECFA (1973)
Chemical name
Sodium propionate
C.A.S. number
137-40-6
Chemical formula
C 3 H 5 NaO 2
Formula weight
96.06
Assay
Not less than 99.0% on the dried basis
DESCRIPTION
White or colourless, hygroscopic crystals with not more than a faint characteristic odour
FUNCTIONAL USES
Preservative, antimould and antirope agent
METHOD OF ASSAY
Weigh, to the nearest mg, 3 g of the sample previously dried at 105º for 1 h, into a distillation flask and add 200 ml of 50% phosphoric acid. Boil for 2 h and collect the distillate. During distillation keep the volume in the flask at about 200 ml by adding water using a dropping funnel. Titrate the distillate with 1N sodium hydroxide using phenolphthalein TS as indicator. Each ml of 1N sodium hydroxide corresponds to 96.06 mg of C 3 H 5 NaO 2 .

Identification

Solubility (Vol. 4)
Freely soluble in water, soluble in ethanol
Test for sodium (Vol. 4)
Passes test
Test for propionate
Warm the sample with sulfuric acid. The propionic acid evolved may be recognized by its odour.
Test for alkali salt of organic acid
Ignite the sample at a relatively low temperature. The alkaline residue effervesces with acid.

Purity criteria

Loss on drying (Vol. 4)
Not more than 4 % (105 o , 2 h)
pH (Vol. 4)
7.5 - 10.5 (1 in 10 soln)
Water-insoluble matter
Not more than 0.1% Weigh 5 g of the sample to the nearest mg, transfer into a 100-ml beaker and add 50 ml of water. Stir until all the sample appears to be completely dissolved. Filter through a Gooch crucible, tared to an accuracy of ± 0.2 mg. Rinse the beaker with 20 ml of water. Dry the crucible with its contents in a 60º oven to constant weight. Cool in a desiccator, weigh, and calculate as percentage.
Iron (Vol. 4)
Not more than 50 mg/kg Test 0.5 g of the sample as described in the Limit Test using 2.5 ml of Iron Standard Solution (25 μg Fe) in the control.
Lead (Vol. 4)
Not more than 5 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.”

FAO JECFA Monograph 1 (2006)

Authorised in other additives, enzymes, flavourings and nutrients

These authorisations are not for use in food. They let this substance be used inside another additive, a food enzyme, a flavouring or a nutrient preparation — often as a carrier — and it reaches food only as part of that product. Annex III to Regulation (EC) No 1333/2008.

PartMay be used inMaximum levelCitation
Annex III, Part 3: Food additives including carriers in food enzymesFood enzymesNote (1): Including enzymes authorised as food additives.In enzyme preparation: quantum satis In final food except beverages: quantum satis In beverages: 50 mg/lRegulation (EC) No 1333/2008, Annex III, Part 3

Every name it appears under

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

E number

  • E281

INS number

  • 281

CAS registry number

  • 137-40-6
  • 63785-15-9
  • 6700-17-0

As it appears in regulation

  • Sodium propionate

Other names

  • ANHYDROUS SODIUM PROPIONATE [MART.]
  • Bioban-S
  • C3H5NaO2
  • CAS-137-40-6
  • Caswell No. 707A
  • CCRIS 1896
  • Deketon
  • E 281
  • EPA Pesticide Chemical Code 077703
  • HSDB 766
  • Impedex
  • INS NO.281
  • INS-281
  • Keenate
  • Mycoban
  • Mycoban; Napropion; Ocuseptine
  • Napropion
  • Natriumpropionat
  • Natriumpropionat [veterinary] (TN)
  • Ocuseptine
  • Propanoic acid, sodium salt
  • Propanoic acid, sodium salt (1:1)
  • Propanoic acid, sodium salt (2:1)
  • Propanoic Acid, Sodium Salt, Hydrate
  • Propi-ophtal
  • Propiofar
  • Propion
  • Propionan sodny
  • Propionic acid sodium
  • Propionic acid sodium salt
  • Propisol
  • Sodium hydrogen dipropionate
  • Sodium propano
  • Sodium propanoate
  • Sodium propionate
  • Sodium propionate anhydrous
  • Sodium Propionate Hydrate
  • SODIUM PROPIONATE-2,3-13C2, 99 ATOM % 13 C
  • Sodium propionate; Sodium propanoate; Propionic acid sodium salt
  • SODIUMPROPIONATE
  • Whit-pro

Systematic names

  • Sodium propanoate

Hazard reference values

Values set by assessing bodies. A body that has not set a value is not listed here.
TypeValuePopulationAssessed byOpinion
ADInot limited—JECFA1973

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 281?
E 281 is Sodium propionate. Sodium propionate is a mould inhibitor used in baked goods, processed cheese and some beverages.
What is Sodium propionate 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 Sodium propionate 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 Sodium propionate vegan?
Yes. Sodium propionate 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.

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