Potassium propionate
Bread mold inhibitor.
- Category
- Preservatives
- Vegan
- Yes
- Vegetarian
- Yes
What it is
A propionate salt used specifically as a highly effective anti-mold agent in baked goods.
How it is used in food
Prevents mold and rope spoilage in baked goods, particularly in low-sodium formulations.
Commonly found in- Sliced bread
- Tortillas
- Pastries
- Pita bread
Health and safety
No known risks; safely metabolised into natural fatty acids and potassium.
Approved as safe by EFSA and JECFA, with no toxicological concerns.
Regulatory status
| Region | Status | Notes |
|---|---|---|
| Australia & New Zealand FSANZ |
Permitted | Permitted under the FSANZ Food Standards Code. |
| European Union EFSA / European Commission |
Permitted | Authorised for food use under EU regulations (Annex II). |
| United States FDA (Food and Drug Administration) |
Permitted | Authorised for food use by the FDA (often GRAS for standard additives). |
Identification on labels
- E-number
- E283
Worth knowing
It is often chosen over sodium propionate by manufacturers looking to reduce the overall sodium content of their bread.
Conclusion
You do not need to worry about potassium propionate in your daily bread. While classed as a limited concern overall, this mold inhibitor metabolises safely into standard fatty acids and potassium, just like the propionic acid found naturally in Swiss cheese. Both EFSA and JECFA approve its use in baked goods like tortillas and pita bread with no toxicological issues.
References
- EFSA evaluation of E280 — EFSA
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Open the appEntry last reviewed 2026-07-28.
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