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W292419 Aldrich

Propionic acid

natural, 99%, FG

Synonym: Acid C3, Propanoic acid, Propanyl acid

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Properties

Related Categories Alphabetical Listings, Certified Food Grade Products, Certified Natural Products, Flavors and Fragrances, Halal Certified Products,
grade   FG
  Halal
  Kosher
  follows IFRA guidelines
  natural
reg. compliance   EU Regulation 1223/2009
  FDA 21 CFR (178.1010)
  FDA 21 CFR (184.1081)
  EU Regulation 1334/2008 & 178/2002
vapor density   2.55 (vs air)
vapor pressure   2.4 mmHg ( 20 °C)
InChI Key   XBDQKXXYIPTUBI-UHFFFAOYSA-N
assay   99%
autoignition temp.   955 °F
expl. lim.   12.1 %
refractive index   n20/D 1.386(lit.)
bp   141 °C(lit.)
mp   −24-−23 °C(lit.)
solubility   H2O: soluble
density   0.993 g/mL at 25 °C(lit.)
Certification   BSE/TSE, non-animal source, food allergen, GMO-free, Kosher
See Safety & Documentation for available documents
Organoleptic   dairy; pungent; acidic
food allergen   no known allergens
fragrance allergen   no known allergens

Description

Packaging

1 kg in glass bottle

100 g in glass bottle

5 kg in poly drum

General description

Propionic acid (PA) is a naturally occurring carboxylic acid, which in its pure state exists as a colorless corrosive liquid with an unpleasant odor. It is miscible in water. Industrially it is produced by hydrocarboxylation of ethylene in presence nickel carbonyl as a catalyst. PA has been found to reduce food intake, lower the fatty acids content in plasma and liver, might improve tissue insulin sensitivity and exerts immunosuppressive actions. Propionic acid is an excellent raw material as it is stable, cheap and safe and can even be used as a food additive.

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2International Sales Coordinator, Sigma-Aldrich Flavors & Fragrances
Keywords: Fermentation, Food Safety, Oxidations

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Introduction What is Kosher Product Considerations for Kosher Certification Kosher's Added Benefit to the Food Industry Sigma-Aldrich's Kosher Experience and Offering
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1Dr. Luke Grocholl, Quality Assurance Supervisor, Sigma-Aldrich Flavors & Fragrances
Keywords: Fermentation, Food & Beverage, Safety industry

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