What is Propionic Acid?
Propionic acid is a naturally-occurring carboxylic acid. In human foods, especially bread and other baked goods, it is used as its sodium or calcium salt. Similar usage occurs in some of the older anti-fungal foot powders. [1]
Propionic acid was first described in 1844 by Johann Gottlieb, who found it among the degradation products of sugar. Over the next few years, other chemists produced propionic acid in various other ways, none of them realizing they were producing the same substance. In 1847, the French chemist Jean-Baptiste Dumas established that all the acids were the same compound, which he called propionic acid, from the Greek words protos = "first" and pion = "fat," because it was the smallest H(CH2)nCOOH acid that exhibited the properties of the other fatty acids, such as producing an oily layer when salted out of water and having a soapy potassium salt. [1]
Source(s) Derived From |
Plant Sources, Chemical (Synthetic) Sources |
Natural or Artificial? |
Natural |
References |
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Aliases (Also Known As) |
None found |
| Action | User | Date/Time |
|---|---|---|
| Ingredient added | UPC Food Search | January 1, 2009 @ 2:14 AM |
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