Propionic acid

Propionic acid represents the caustic liquid which does not have color with characteristic, rather pungent smell.

Physical and chemical properties of propionic acid

Propionic acid has the following chemical formula: _CH3CH2COOH. At a temperature of 440 degrees Celsius it is capable to self-ignite. Well mixes up in various proportions with organic solvents and water.

On the chemical properties propionic acid is one of typical representatives of a class of saturated carboxylic acids. Enters various types of chemical changes with formation of acid halides, amides, ethers and other connections.

Receiving propionic acid

For the first time this chemical compound was synthesized by Johan Gottlieb in 1844 as one of by-products of decomposition of sugars. Further it was received also by other chemists in various ways, without representing that actually it was the same substance. And only in three years Jean Baptiste Dumas determined this fact and gave the name to new substance – propionic acid.

Now receiving propionic acid is carried out commercially an ethylene karbolirovaniye in the presence of the nickel catalyst and water, with further oxidation received as a result of the first reaction of propionic aldehyde.

Some species of bacteria form propionic acid in the course of the life activity. For example, as a result of enzymatic fermentation Emmental contains in cheese about 1% of this substance.

Propionic acid in products

Propionic acid has the expressed bactericidal and fungicidal properties, i.e. interferes with growth of pathogenic bacteriums and fungi. Therefore many producers add propionic acid to food stuffs as preservative, under the name E-280.

Directly propionic acid or propionate of ammonium (ammonium salt of propionic acid) are used only for production of the products intended for food of animals. It is authorized to add propionic acid to the products intended for people only in the form of its calcic or sodium salts (calcium propionate or sodium propionate).

In Russia it is authorized to add propionic acid to products in the following quantities:

• In the rye and packaged cut white bread – to 3,0 g on kilogram;
• In pita, rich pastries – to 2,0 g on kilogram;
• In Easter cakes – to 1,0 g on kilogram;
• In cheeses and their analogs – according to requirements the SanPiN 2.3.2.1293-03.

Propionic acid possesses the expressed smell and taste. Therefore at all desire, producers of foodstuff cannot add it to the products in concentration of more than 0,3%. Most often this nutritional supplement is used for conservation of bakery products. Also it can be applied to preservation when transporting whey.

Harm of propionic acid

This additive is considered almost safe for human health. These data are confirmed with results of numerous scientific research which demonstrate that in small amounts propionic acid has no mutagen, teratogenic and others properties, dangerous to reproductive system of the person. In addition in a human body propionic acid very quickly is oxidized and its metabolites (decomposition products) are removed outside in the natural way.

But there is also an opinion of the independent experts believing that E-280 nutritional supplement needs to be entered in the list of carcinogenic substances. Therefore if you have a genetic predisposition to emergence of malignant new growths, then it is the best of all for you to refuse the use of products which part propionic acid or its salts is.

For those who work with propionic acid it is important to observe security measures. At hit on skin and mucous membranes of the concentrated propionic acid there are serious burns. And at hit inside it leads to formation of ulcers and wounds of an oral cavity, throat, gullet and stomach.