Sodium propionate

About: Sodium propionate is a research topic. Over the lifetime, 463 publications have been published within this topic receiving 9451 citations. The topic is also known as: E281 & sodium propionate anhydrous.

Phase states of binary systems of sodium, potassium and cesium propionates

Abstract: Differential thermal analysis and hot-stage polarization microscopy were used to study the phase diagrams of binary systems of sodium, potassium, and cesium propionates. The induction of type-A smectic liquid crystals was observed in the sodium-containing systems. Liquid crystal formation in systems composed of components, which are individually nonmesomorphic, is attributed to latent mesomorphism of sodium propionate or potassium propionate.

Effects of Storage Type and Inclusion of Sodium Propionate on Microbial Profile of Feed Ingredients Commonly Used in Pig Diets

Abstract: An experiment was conducted to investigate the effects of storage type and inclusion of antifungal agent (sodium propionate) on microbial profile of feed ingredients commonly used in pig diets. Total of six feed ingredients (corn, wheat, soybean meal (SBM), corn DDGS, fish meal and poultry by-products) were stored in granary or feed bin with or without antifungal agent (0.30% sodium propionate) for 8 weeks period and microbial profile were investigated at the beginning of the experiment (week 0) and at 2, 4, 6 and 8 weeks of storage. At the beginning of the experiment, microbial profile of all feed ingredients were not different (p>0.05) among ingredients stored in granary or feed bin with or without sodium propionate. Irrespective of storage type and addition of sodium propionate, salmonella was not detected in any of all feed ingredient during 8 weeks of storage period. Inclusion of sodium propionate reduced (p 0.05) on populations of staphylococci, clostridia, coliforms, total bacterial count, yeast and mold counts during any storage period. The results obtained in the present study indicated that microbial profile of feed ingredients was not affected by storage type (granary vs. feed bin), but the inclusion of sodium propionate improved the microbial profile of all feed ingredients commonly used in pig diets.

Modification method for ampholytic surfactant and product of modification method

Abstract: The invention discloses a modification method for an ampholytic surfactant and a product of the modification method The modification method includes the following steps that (1) fatty amino sodium propionate and epoxy chloropropane react to obtain N-(2-hydroxy-3-chloropropyl)fatty amino sodium propionate; and (2) the N-(2-hydroxy-3-chloropropyl)fatty amino sodium propionate and glucose react to obtain N-(3-glycosyl-2-hydroxy propyl alkoxy)fatty amino sodium propionate The modification method for the ampholytic surfactant is simple in preparation process and easy to implement, glucose is connected to the N atom of sodium alkyl amino-propionate to achieve modification of an original ampholytic surfactant, the expected deoiling purpose is achieved, and the deoiling effect of the ampholytic surfactant is over OP-10; and raw material sources are abundant, the price is low, the production process is simple, the product performance is excellent, and therefore a raw material option is additionally provided for preparation of industrial cleaning agents, and wide application and popularization are facilitated

Prevention of microbial deterioration in salted dried fish

Abstract: The reduction of microbial deterioration in salted dried fish by application of the food preservatives, sodium sorbate, sodium benzoate, sodium propionate and sodium bisulphite was assessed using Aspergillus niger and A.penicillioides, Halobacterium salinarium and Staphylococcus sp as test organisms. The two bacteria were grown on complex halophilic medium (CHM) and salted dried fish homogenate (SDFH), whilst the moulds were grown in Czapek Yeast Medium/Malt Extract Medium and 10 % salt-Czapek Yeast Medium. Effectiveness of the food preservatives was' also tested on one or two-dimensional gradient diffusion systems and on salted dried fish samples. Sodium sorbate was most effective in controlling growth of A.niger. Growth on both 10 % salt-CYA and 10 % salt-CYB prevented growth at a level of 0.1 % (w/v). Visible growth of the mould was delayed for 3 days when 0.2 % sodium benzoate was combined with 10 % salt. Total dry weight increase was zero, when 10 % salt-CYB was supplemented with a concentration of 0.15 % sodium benzoate. Initiation of A.penicillioides grown on/in 10 % saltMEA or 10 % salt-CYB, was delayed by sodium bisulphite, sodium propionate and sodium benzoate at the highest levels tested (0.04 %, 0.3 %, and 0.2 % respectively). Growth was significantly inhibited using 0.1 % sodium propionate and 0.1 % sodium benzoate in these systems. Sodium sorbate at a level of 0.1 % prevented growth of A.penicillioides on 10 % salt-MEA and in 10 % salt-CYB. H.salinarium grown on CHM and SDFH was not sensitive to sodium propionate and sodium bisulphite at the highest levels tested 0.3 % and 0.03 %, respectively, but sodium benzoate at a a level of 0.10 % was lethal to the bacterium grown in the two media. The lag phase was extended for 7 days, in CHM but no growth was observed in SDFH. Salted dried fish previously dipped in a 1 % solution of either sodium benzoate or sodium sorbate showed no sign of spoilage by H.salinarium after 17 days incubation. Sodium sorbate was also effective against the bacterium grown on SDFH when growth remained in lag phase until the end of the incubation period of day 7. Growth of Staphylococcus sp was totally inhibited using either 0.05 % sodium sorbate, 0.03 % sodium bisulphite or 0.15 % sodium benzoate. At the highest level of 0.3 %, sodium propionate did not significantly inhibit growth of this bacterium.