E281 Sodium propionate

E281PreservativesOrigin: Lab-made

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The short answer

Sodium propionate (E281) does the same mold-stopping job as calcium propionate, with sodium instead of calcium. It is an ordinary bakery preservative, not a dye or a sweetener.

73/100

Use in moderation

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

E-numberE281

Comes fromLab-made

What it doesPreservatives

Glycemic index—

Daily limitNot set

Also calledSodium propionate, Sodium propanoate

Rules by country

🇺🇸 US FDAApproved

🇪🇺 European UnionApproved

🇨🇦 Health CanadaApproved

CaliforniaNo extra rules

Sodium propionate is an approved bread preservative in the US, the EU and Canada, grouped with propionic acid. No separate daily limit is set.

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

What is it?

In chemically leavened goods, extra calcium can sometimes interfere, so formulas use the sodium salt. Once the bread is baked and moist, you are eating propionate either way.

Where it comes from: Sodium propionate is propionic acid neutralized with sodium hydroxide. Producers pick the sodium salt when they do not want the extra calcium of calcium propionate.

Why it’s in food

Stops mold in bread
Suits low-calcium formulas
Protects tortillas
Protects pie fillings

Often found in

BreadTortillasCakesPie fillingProcessed cheese

Also listed as: Sodium propionate, Sodium propanoate

Health & gut impact

Same acid as E280Concern

Sodium propionate delivers propionic acid, which EFSA grouped with the other propionates and did not limit numerically.

EFSA re-evaluation of propionates (2019)

SodiumUnder study

The sodium added by a bakery dose is small next to the salt already in bread, but it is not zero.

21 CFR 184.1784

What can I use instead?

Calcium propionate

Ratio: Similar baker's ratio

Best for: Standard loaves

Sourdough and a shorter shelf life

Ratio: Skip the inhibitor

Best for: Home loaves

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

Why would a bakery use sodium propionate instead of calcium propionate?

The mold control is the same. The sodium salt avoids adding more calcium, which some doughs do not want.

Is Sodium propionate safe?

Use in moderation (73/100). Sodium propionate is an approved bread preservative in the US, the EU and Canada, grouped with propionic acid. No separate daily limit is set.

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Scientific sources & regulatory citations

21 CFR 184.1784 (US FDA)
EFSA OpenFoodTox: E281
EFSA re-evaluation of propionates (2019)
21 CFR 184.1784

INS 281 · CAS 137-40-6