E280 Propionic acid

E280PreservativesOrigin: Lab-made

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The short answer

Propionic acid (E280) is the acid behind calcium propionate, the mold inhibitor in packaged bread. It is approved, it also occurs in cheese, and a few people report irritability they link to large bakery intakes.

74/100

Use in moderation

Safe in small amounts; may bother some people or raise blood sugar.

E-numberE280

Comes fromLab-made

What it doesPreservatives

Glycemic index—

Daily limitNot set

Also calledPropionic acid, Propanoic acid

Rules by country

🇺🇸 US FDAApproved

🇪🇺 European UnionApproved

🇨🇦 Health CanadaApproved

CaliforniaNo extra rules

Propionic acid and its sodium, potassium and calcium salts are approved mold inhibitors for bread in the US, the EU and Canada. EFSA did not set a numerical daily limit at current uses.

Daily limit: Experts haven’t set a number because normal food amounts are far below any level of concern.

What is it?

Bakers add propionic acid or, more often, its calcium salt so sliced bread does not grow mold on the shelf. The acid interferes with mold metabolism. It does little against bacteria, which is why it is a bakery tool rather than a meat cure.

Where it comes from: Food propionic acid is usually made from petrochemicals. The same acid is produced by bacteria in Swiss cheese and in the human gut.

Why it’s in food

Delays mold on bread
Protects tortillas
Extends cake shelf life
Protects pastry

Often found in

Sliced breadTortillasCakesPizza crustPastriesCheese surfaces

Also listed as: Propionic acid, Propanoic acid

Health & gut impact

Current usesConcern

EFSA re-checked propionic acid and the propionates and found no need for a numerical daily limit at the levels used in bread.

EFSA re-evaluation of propionic acid and propionates (2019)

Reports in childrenUnder study

Some parents report restlessness after preservative-rich bread. Controlled evidence is weak, and the acid is also a normal product of gut bacteria.

EFSA Panel on Food Additives (2019)

What can I use instead?

Calcium propionate

Ratio: Baker's ratio

Best for: The salt form used in most loaves

Freeze the loaf

Ratio: Skip the inhibitor

Best for: Home baking

More preservatives:

Benzoic acid E210Benzoic acid (E210) is the parent of sodium benzoate. It keeps acidic foods from molding. It is allowed within a daily limit, and in soft drinks with vitamin C it can form a little benzene.Use in moderation Calcium disodium EDTA (EDTA) E385Calcium disodium EDTA (E385) grabs stray metals so dressings, sodas and canned beans keep their color and flavor. Very little is absorbed, and it's safe in the small amounts allowed.Use in moderation Calcium Propionate E282Calcium propionate (E282) is the mold inhibitor in most packaged bread. It's considered safe, vegan and gluten-free, though a few small studies have raised questions about behavior in children and blood sugar.Use in moderation Celery powderCelery powder is how "uncured" bacon and hot dogs are cured. It's a natural source of nitrite, the same chemical as sodium nitrite, so "no nitrites added" meats aren't nitrite-free.Use in moderation

Common questions

Is propionic acid different from calcium propionate?

Calcium propionate is the salt bakers usually weigh out. In the damp crumb it releases propionic acid, which is what slows the mold.

Is Propionic acid safe?

Use in moderation (74/100). Propionic acid and its sodium, potassium and calcium salts are approved mold inhibitors for bread in the US, the EU and Canada. EFSA did not set a numerical daily limit at current uses.

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Scientific sources & regulatory citations

21 CFR 184.1081 (US FDA)
EFSA OpenFoodTox: E280
EFSA re-evaluation of propionic acid and propionates (2019)
EFSA Panel on Food Additives (2019)

INS 280 · CAS 79-09-4