Propionic Acid (E280) — What You Need to Know
What Is Propionic Acid?
Propionic acid is an organic acid that occurs naturally in Swiss cheese, produced by Propionibacterium during fermentation. It is widely used as a mold inhibitor in bread and baked goods. While it can be produced naturally, the commercial form used as a food additive is typically synthesized industrially.
What Is It Used For?
Used primarily as a mold inhibitor in bread and baked goods, extending shelf life by preventing fungal growth. Also used in cheese production and animal feed preservation.
Safety Assessment
Naturally produced by Propionibacterium in Swiss cheese production. Effective mold inhibitor widely used in bread. Some studies (2019, Science Translational Medicine) suggested propionic acid may impair insulin signaling and increase glucagon production. EFSA noted these findings but has not changed its assessment. The amounts used in food are much lower than those in animal studies. Generally considered safe at food-use levels. A 2019 Harvard study raised questions about metabolic effects at high doses.
Based on current evidence, Propionic Acid is rated Generally Safe with a score of 7/10. This is 1.3 points above the average for preservatives (5.7/10). Last reviewed by regulators: 2014.
Commonly Found In
Always check the label for E280 or 'Propionic Acid'
▶Chemical Information
Frequently Asked Questions about Propionic Acid
Quick Facts
- E-Number
- E280
- INS Number
- 280
- Category
- Preservatives
- Origin
- Natural
- FDA Status
- GRAS (Generally Recognized as Safe).
- EFSA Status
- No numerical ADI established. Considered safe at current food-use levels but under ongoing review following metabolic studies.
- ADI
- Not specified mg/kg bw/day
- Last Review
- 2014
Quick Links
Related Additives
Other preservatives in the same family