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Thermo Scientific Chemicals
Sodium propionate, 99%
CAS: 137-40-6 | C3H5NaO2 | 96.061 g/mol
| 製品番号（カタログ番号） | 数量 |
|---|---|
| A17440.0E または、製品番号A17440-0E | 2500 g |
化学物質識別子
CAS137-40-6
IUPAC Namesodium propanoate
Molecular FormulaC3H5NaO2
InChI KeyJXKPEJDQGNYQSM-UHFFFAOYSA-M
SMILES[Na+].CCC([O-])=O
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仕様
スペックシート
スペックシートAssay (Non-aqueous acid-base Titration)≥98.5 to ≤101.5% (dry wt. basis)
Identification (FTIR)Conforms
Water Content (Karl Fischer Titration)≤1.0%
Appearance (Color)White
FormCrystals or powder or crystalline powder or granular powder
This Thermo Scientific Chemicals brand product was originally part of the Alfa Aesar product portfolio. Some documentation and label information may refer to the legacy brand. The original Alfa Aesar product / item code or SKU reference has not changed as a part of the brand transition to Thermo Scientific Chemicals.
Suitable for battery materials development.
Applications
Sodium propionate is used as a food preservative, as a mold inhibitor in bakery products and in insect cell culture. It is also used in pharmaceuticals, cosmetics, agriculture and animal feed as preservative. It acts as a food additive. Further, it inhibits the growth of lactic acid bacteria.
Solubility
Soluble in water. Slightly soluble in alcohol.
Notes
Hygroscopic. Incompatible with strong oxidizing agents.
Sodium propionate is used as a food preservative, as a mold inhibitor in bakery products and in insect cell culture. It is also used in pharmaceuticals, cosmetics, agriculture and animal feed as preservative. It acts as a food additive. Further, it inhibits the growth of lactic acid bacteria.
Solubility
Soluble in water. Slightly soluble in alcohol.
Notes
Hygroscopic. Incompatible with strong oxidizing agents.
RUO – Research Use Only
General References:
- Agarwal, U.; Hu, Q.; Bequette, B. J. Propionate supplementation improves nitrogen use by reducing urea flux in sheep. J. Anim. Sci. 2015, 93 (10), 4883-4890.
- Banipal, T. S.; Kaur, N.; Kaur, A.; Gupta, M.; Banipal, P. K. Effect of food preservatives on the hydration properties and taste behavior of amino acids: A volumetric and viscometric approach. Food Chem. 2015, 181, 339-346.