Propionic acid
Bread preservative; debated gut effects at high doses.
- 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
Highly effective at preventing mold and rope bacteria in baked goods.
Commonly found in- Sliced bread
- Tortillas
- Pastries
- Pita bread
Health and safety
No known risks; naturally metabolised by the body like any fatty acid.
Extensively tested and confirmed safe; EFSA found no need for a numerical Acceptable Daily Intake limit.
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
- E280
Worth knowing
It is naturally produced in the human gut by bacteria fermenting dietary fibre.
Conclusion
You do not need to avoid propionic acid in your bread unless you are cutting out all processed preservatives. This mold inhibitor is metabolised naturally by your body like any other fatty acid, and EFSA found no toxicological concerns, omitting the need for a numerical daily limit.
References
- EFSA evaluation of E280 — EFSA
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Open the appEntry last reviewed 2026-07-28.
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