E-numbers / Preservatives / E283
also: Potassium propanoate · Propionic acid potassium salt
The potassium salt of propionic acid, used to stop mould and bacteria growing in bread and other baked goods.
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Potassium propionate is the potassium salt of propionic acid, a short-chain fatty acid that occurs naturally in some fermented foods, including Swiss cheese and sourdough bread.
Potassium propionate is the potassium salt of propionic acid, a short-chain fatty acid that occurs naturally in some fermented foods, including Swiss cheese and sourdough bread. As an additive it is produced commercially and used as a direct preservative.
Propionic acid disrupts the cell membranes and enzyme systems of mould and certain bacteria, preventing them from reproducing. Because it is effective at the mildly acidic pH typical of bread and baked goods, it is well suited to slowing visible mould growth and extending shelf life without altering flavour at permitted levels.
Most commonly in sliced wrapped bread, rolls, crumpets, malt loaves, and other packaged baked goods where mould is the main spoilage risk. It may also appear in some cheese products and processed cheese. On a UK ingredient label it reads as 'potassium propionate' or 'E283'.
Long-term rat studies found changes to the stomach lining (forestomach hyperplasia) at high dietary concentrations of propionic acid. EFSA's review panel noted that humans do not have a forestomach, making this finding irrelevant to people. In dogs, irritation to the oesophagus was observed at dietary concentrations around three times higher than the highest levels permitted in food, so the margin between real exposure and any observed effect is wide.
Forestomach hyperplasia in rodents fed propionic acid at high concentrations was considered not relevant to humans because humans lack this anatomical structure.
The no observed adverse effect level for oesophageal effects in a 90-day dog study was at a propionic acid concentration approximately three times higher than the highest concentration found in food at maximum permitted use levels.
Propionic acid is produced in the human gut by bacterial fermentation of dietary fibre and is a natural intermediate in the breakdown of certain amino acids and fatty acids. The body has well-established pathways for metabolising it. Propionate from food additives contributes a small fraction of the total propionate the body handles daily from these endogenous and dietary sources.
Propionic acid is an endogenous compound formed during normal colonic fermentation and amino acid catabolism in humans, and is present in a variety of fermented foods at levels comparable to or exceeding those from additive use.
A 2019 study in mice reported that propionate, when given at high doses, triggered hormonal responses that increased appetite and raised insulin levels. The doses used were far above the amounts consumed from food additives, and the results have not been replicated in human trials at dietary exposure levels. EFSA's earlier evaluation predates this study; it has not triggered a formal re-assessment.
High-dose propionate administration in mice and ex-vivo human tissue triggered glucagon and insulin secretion via adrenergic pathways, raising questions about metabolic effects at supra-dietary doses.
People following a strict potassium-restricted diet (for example those with certain kidney conditions) should note this additive contributes a small amount of dietary potassium, though amounts from normal food consumption are unlikely to be significant. Look for 'potassium propionate' or 'E283' on the label.
E283 is one of the more straightforward preservatives in the food supply. Propionic acid is made naturally in your gut every day and is present in fermented foods. The regulatory reviews that have been done find no meaningful concern at the amounts used in food. A 2019 mouse study at very high doses raised a metabolic question that attracted media attention, but those doses do not reflect what you get from eating bread with E283, and no human trial has reproduced the effect at food-level exposure. The science here is not especially live or contested.
No. Potassium propionate (E283) is approved for use in the UK under the FSA's approved additives list and the assimilated EU Regulation 1333/2008. It has been a permitted preservative in bread and baked goods for decades.
The 2019 Cell study that made headlines used propionate at very high doses in mice and ex-vivo human tissue, not at the amounts found in food. The researchers themselves noted that food-additive exposure was not the focus. At the levels used in packaged bread, your total propionate intake from E283 is small compared with what your gut bacteria produce naturally each day.
Wrapped sliced bread and rolls are the most common source. You will also find it in crumpets, malt loaves, and some part-baked bread products. A smaller number of processed cheese products use it too. Check the ingredients list for 'potassium propionate' or 'E283'.
Yes. Potassium propionate is produced from propionic acid and a potassium salt by a chemical process and contains no animal-derived ingredients.
Last reviewed: 20 June 2026
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