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.

Carbon-13 fractionation in the oxidation of propionate of natural isotopic composition with permanganate and manganate

Abstract: Carbon-13 fractionation in the oxidation of sodium propionate of natural isotopic composition with permanganate in water solution and with manganate in alkaline solution has been investigated and compared with carbon-14 kinetic isotope effects in the oxidation of (3- 14 C) - and (2- 14 C) propionate with permanganate. The experimental carbon-13 isotope ratios, R( 13 C/ 12 C) cumul. , corrected for dilution of R( 13 C/ 12 C) α by carbon dioxide derived from all external sources and by carbon diox- ide derived from (C-1) and from (C-3) of propionate at its complete and partial oxidations, used for calculation of 13 C α KIE, provided the carbon-13 isotope effects corresponding to initial oxidation of alpha carbon, which correlate well with (2- 14 C) KIE determined previously, (k 12 /k 13 -1)× 100 ≅ 1/2(k 12 /k 14 -1)× 100 ≅ 1/2(4.6±0.3) at 373 K. The possibility of extension of isotope ratio measurements, using modern double collector mass spectrometers, from geochemical, biomedical, agriculture and envi- ronmental research to carbon-13 isotope effects studies in chemical organic reactions is briefly discussed.

Shelf Life Enhancement of Bread by Utilizing Natural and Chemical Preservatives

Abstract: In industry, bread possesses a special position both for processing and use as contrasted with other bakery products. The principle elements of bread are flour, water, salt, sugar, shortening and yeast. All these are steady to development of microorganisms and increase at diverse phases of bread production, preparing and packaging. A significant number of breads are spoiled during storage as a result of microbial growth, which is a great loss to manufacturer. Preservation of bread commonly involves the use of chemical preservatives. There are demands by consumers for fresh and healthy food with minimum artificial food preservatives. Present study is focused to reduce the quantity of chemicals (within bread flour) and control the bread spoilage by application of joint interaction of chemical as well as natural preservative in the form of spray emulsion. Keeping in view the above facts, present project was designed to enhance shelf life of traditional leavened bread. Different additives (calcium propionate and glycerol propionate) were added to wheat flour throughout mixing at a level of 0.07% (on flour weight basis). Sodium propionate and potassium sorbate were consolidated into spray mixture with mustard oil which itself acts as natural preservative and afterward sprayed/coated throughout different handling phases of leavened bread (T0-without any spray, T1-coating of pan,T2- coating of pan and spray on dough, T3- coating of pan and spray on dough & slicer, T4- coating of pan and spray on dough , slicer &packaging, T5- spray on slicer and T6- spray on packaging material).Wheat flour was examined for chemical and rheological qualities to select suitable wheat flour for production of good quality bread. The bread was saved at room (29 C°) temperature and assessed microbiologically at successive interims of 24, 48, 72 and 96 hours. Treatment T4 (Coating of container + Spray on mixture + Slicer + Packaging) ended up being the best against control of fungus and microbes (no evidence were watched up to 72-hours space) emulated by T6 (Spray on bundling material). It was concluded that leavened bread treated by spray mixture at different production stages organizes has noteworthy potential against microorganisms and holds exceptional quality attributes up to 96 hours.

Production process for preparing propionic acid by hydrochlorination of sodium propionate

Abstract: The invention discloses a production process for preparing propionic acid by hydrochlorination of sodium propionate. The production process comprises the following steps: (1) mixing raw materials; (2)carrying out reflux reaction; (3) carrying out cooling and acidifying; and (4) carrying out reduced pressure distillation. According to the invention, white oil is adopted as a solvent, so that the temperature of the reaction system can be rapidly increased to 300-310 DEG C. Compared with the existing production technology, the production process provided by the invention has the advantages that(1) the high-boiling-point white oil is used as the solvent, so that the reaction temperature is increased, and the reaction speed is increased; (2) the high-boiling-point white oil is used as the solvent, an emulsifying effect on alcohol and alkali is achieved, the selectivity is more than 99%, the mass conversion rate of the reaction is more than 90%, and the selectivity and the mass conversionrate are higher than the selectivity and the mass conversion rate of a similar process; and (3) the high-boiling-point white oil is used as the solvent, so that the reaction materials are in a liquidflowing state under a cooling condition, so that the operation defect that the solid salt is not easy to discharge under a cooling condition in a solvent-free reaction is avoided. The production process has the advantages that the special requirements for reaction equipment are reduced.

Propionic acid-sodium propionate type feed mildew proof agent

Abstract: The present invention relates to a propionic acid-sodium propionate type feed mildew proof agent. The feed mildew proof agent includes propionic acid and sodium propionate, wherein the weight ratio of propionic acid to sodium propionate is (20-75):(3-30). The invention also provides another propionic acid-sodium propionate type feed mildew proof agent which is composed of the following components by weight: 1 to 20 parts of one or more of sodium hydroxide, sodium carbonate and sodium bicarbonate, 22 to 80 parts of propionic acid, 0 to 35 parts of white carbon black and 0 to 50 parts of filler. The propionic acid-sodium propionate type feed mildew proof agent has the advantages of high stability, strong ability for control release, good palatability and high performance-price ratio.