W292419 Sigma-Aldrich

Propionic acid

natural, FG

Synonym: Acid C3, Propanoic acid, Propanyl acid

  • CAS Number 79-09-4

  • Linear Formula CH3CH2COOH

  • Molecular Weight 74.08

  •  FEMA Number 2924

  •  Beilstein/REAXYS Number 506071

  •  EC Number 201-176-3

  •  Council of Europe no. 3c

  •  MDL number MFCD00002756

  •  PubChem Substance ID 24901396

  •  Flavis number 8.003



Related Categories Alphabetical Listings, Certified Food Grade Products, Certified Natural Products, Flavors and Fragrances, Follows IFRA Guidelines,
grade   FG
  follows IFRA guidelines
reg. compliance   EU Regulation 1223/2009
  FDA 21 CFR (178.1010)
  EU Regulation 1334/2008 & 178/2002
vapor density   2.55 (vs air)
vapor pressure   2.4 mmHg ( 20 °C)
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.)
Documentation   see Safety & Documentation for available documents
Organoleptic   dairy; pungent; acidic
food allergen   no known allergens
fragrance allergen   no known allergens


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.

Propionic acid is a volatile fatty acid (VFA) formed in the rumen of ruminants by bacterial fermentations.


1 kg in glass bottle

100 g in glass bottle

5 kg in poly drum

Other Notes

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Safety & Documentation

Safety Information

Signal word 
Hazard statements 
UN3463 - class 3 - Propionic acid
WGK Germany 
Flash Point(F) 
129.2 °F
Flash Point(C) 
54 °C
Protocols & Articles


Securing a Traceable Supply Chain for Food Grade Flavor Ingredients

Introduction Defining "Food Grade" Understanding "Food Grade" Versus "Industrial Grade" Top Questions to Ask a Flavor & Fragrances Supplier The Sigma-Aldrich Approach
Dr. Luke Grocholl
Quality Assurance Supervisor, Sigma-Aldrich Flavors & Fragrances
Keywords: Food & Beverage, Food Safety, Solvents

The Complex Regulatory Landscape for Natural Flavor Ingredients

Introduction The Regulatory Landscape US and EU Definitions of Natural Regional Regulatory Variations The Example of Vanillin The Case for Standardization
Mr. Michael Sabisch1, Mr. David Smith2

1Senior Quality Assurance Specialist
2International Sales Coordinator, Sigma-Aldrich Flavors & Fragrances
Keywords: Fermentation, Food Safety, Oxidations

Understanding the Complexities of Kosher Ingredients

Introduction What is Kosher Product Considerations for Kosher Certification Kosher's Added Benefit to the Food Industry Sigma-Aldrich's Kosher Experience and Offering
Dr. Luke Grocholl1, Rabbi Gershon Segal

1Dr. Luke Grocholl, Quality Assurance Supervisor, Sigma-Aldrich Flavors & Fragrances
Keywords: Fermentation, Food & Beverage, Safety industry

Related Content

Flavors and Fragrances Quality and Regulatory

From a comprehensive vendor approval process, to the testing of raw material at receipt as well as when product is ready to be shipped; we prove our dedication to supply chain transparency, every day.
Keywords: Allergens, Food Safety, Solvents

Peer-Reviewed Papers


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