Plan a trial for your application
Preservation in baked products
At equal propionic acid equivalents, compare flavor, fermentation and finished-product microbiological results.
Low-sodium formulation calculations
Calculate added sodium at equal propionic acid equivalents. Review it alongside production fermentation and flavor results.
Purchase specifications and incoming inspection
Include the intended grade or current specification in the enquiry. Use the table to compare selection criteria and inspection conditions. The specification agreed by both parties defines the contractual limits. ENVO · Sodium Propionate product information ↗
| Property | Unit | Published or agreed specification | Test conditions and checks |
|---|---|---|---|
| pH | Dimensionless | ENVO published specification 7.5–10.5 | The value applies to a 10% aqueous solution. Record finished-product pH separately. |
| Sodium propionate assay | % by mass | ENVO published specification ≥99.0% | State dry or as-received basis and check the sodium contribution. |
| Microbiological and retained sample testing | CFU/g or agreed test plan | Agree for the product grade | Keep raw-material microbiology and finished-product shelf-life verification separate. Specify samples, methods and incubation conditions. |
When approving a sample, record the grade, methods, limits and specification revision. On receipt, match the packing lot number to the lot-specific COA and record the measured values and release decision.
Chemical identity
| Database entry | Molecular or composition formula | Molar mass |
|---|---|---|
| Sodium Propionate | C3H5NaO2 | 96.06 g/mol |
The values refer to the compound indicated. Confirm hydrate form, solution concentration and blend composition for the commercial grade.
From samples to commercial delivery
Packaging and receiving
ENVO lists 25 kg bags. Confirm order-specific net weight, units per pallet and label revision.
Storage and handling
Check the sodium salt name and powder or granule form on receipt. Keep separate from calcium salt stocks.
Sample and order lead times
State food category, sales market, pilot quantity and required arrival date. Confirm MOQ, batch documents, availability and remaining shelf life separately for samples and commercial orders.
Questions from the plant
How should a mould-control recipe be evaluated when sodium and flavour are constrained?
At equal propionic acid equivalents, compare flavour, fermentation and microbiological performance of the finished food.
What should be tested first on switching from calcium to sodium propionate?
Compare active acid equivalents, sodium and calcium contributions, dough fermentation and shelf life in the specified pack.
Report a delivery or batch issue
Include the order number, lot number from the package, label photos and inspection records for the affected lot. When retesting, check Assay, elemental sodium conversion, powder flow.
Request documents for your application
TDS · Technical data sheet
For grade selection and sample approval, specify the grade and revision required.
SDS · Safety data sheet
Specify the country or region of use and the required language.
COA · Certificate of analysis
Request a sample COA during supplier review. For incoming inspection, provide the actual lot number.