ANALYSIS OF PROPIONIC ACID IN BAKERY PRODUCTS

AGROLAB Ibérica received accreditation for the analysis of organic acids (propionic acid, acetic acid and butyric acid) in bakery and confectionery products.

Preservatives are chemicals used in the food industry to prevent or retard food spoilage. In baking in particular, they play a crucial role by inhibiting the growth of micro-organisms such as bacteria, yeasts and moulds that can affect the quality and safety of baked products. They help bread, cakes and other baked goods retain their freshness, texture and flavour for longer. They also play a key role in maintaining the visual appearance of products by preventing the development of mould or undesirable changes in colour and consistency.

Propionic acid, a short-chain fatty acid, and its salts have been used as food preservatives since the 1940s, particularly in bakery products, and are very effective against mould. The salts are used mainly because the free acid has a very strong odour. It is an essential preservative in the production of sliced bread. This application alone makes it the most widely used preservative in the world, with the exception of table salt. The maximum amounts of propionic acid (E-280), sodium propionate (E-281), calcium propionate (E-282) and potassium propionate (E-283) as food additives are regulated by Regulation (EC) No 1333/2008 of the European Parliament and of the Council.

AGROLAB IBÉRICA has the technical capacity to analyse this preservative in bakery and confectionery products, thus guaranteeing compliance with the regulation and providing the entire sector with the highest possible guarantee of quality, certified by an independent body. 

YOUR PLUS: The accreditation of new tests is part of the AGROLAB GROUP's commitment to constantly improve in order to meet the needs of the market in terms of food safety, and is a recognition of the technical competence and dedication of our professionals.

You can consult our range of services or contact our Customer Service Department for more information.

Author: Vanessa del Río (AGROLAB Iberica);  translation: Dr. Frank Mörsberger