Propionates are propionic acid E280 and its sodium, calcium and potassium salts E281 to E283. Calcium propionate E282 is especially associated with packaged bread, rolls and wraps.
E280 · E281 · E282 · E283
4 linked additive entriesPropionates are propionic acid E280 and its sodium, calcium and potassium salts E281 to E283. Calcium propionate E282 is especially associated with packaged bread, rolls and wraps.
Their job is shelf-life control: slowing mould and certain bacteria that can spoil baked goods. That is different from proving whether a bread is nutritious, ultra-processed or suitable for a particular person. Those questions require the whole ingredients list and product context.
The calcium salt supplies propionate without adding sodium and works in the mildly acidic conditions used in many commercial dough systems. It is one tool among recipe, hygiene, packaging and moisture control rather than the single reason a loaf lasts longer.
Look for propionic acid or E280, sodium propionate or E281, calcium propionate or E282, and potassium propionate or E283. A manufacturer may use the name instead of the code, so searching only for “E282” can miss the same additive written out.
Bread is the best-known context, but a list of common uses is not a market survey. NutraSafe only makes prevalence claims when a defined product sample, date and method are available. For an individual purchase, use the current pack.
4 entries, linked to the full evidence page
What it is: A fatty acid found naturally in Swiss cheese. In bread it holds off mould and the bacteria that make loaves stringy.
What it does: Makes the loaf just acid enough to stop mould and rope bacteria growing. That keeps wrapped bread fresh for a week.
Where you may see it: Wrapped supermarket bread and rolls, crumpets, malt loaf and some processed cheese. Labels list it as propionic acid or E280.
Read evidence and sourcesWhat it is: The sodium salt of propionic acid. Your own gut bacteria make it too, when they ferment fibre.
What it does: Releases propionic acid into the food. That stops mould and bacteria growing, so bread keeps for days.
Where you may see it: Packaged bread and rolls above all, plus crumpets, pizza bases, tortillas, processed cheese and some meat. Label: E281.
Read evidence and sourcesWhat it is: The calcium salt of propionic acid. That acid also turns up in Swiss-style cheese, and your gut bacteria make it.
What it does: Stops mould and some bacteria growing in the dough. That keeps prepacked bread from going furry for days.
Where you may see it: Prepacked sliced bread above all. Also rolls, part-baked loaves, wraps, pitta and rye bread. Listed as calcium propionate or E282.
Read evidence and sourcesWhat it is: The potassium salt of propionic acid, which occurs naturally in Swiss cheese and sourdough. It stops bread going mouldy.
What it does: Wrecks the cell membranes and enzymes of mould and some bacteria. It keeps working at the mild acidity of bread.
Where you may see it: Wrapped sliced bread, rolls, crumpets, malt loaf and other packaged baked goods, plus some processed cheese. Labels list it as E283.
Read evidence and sourcesThe table summarises fields from NutraSafe’s reviewed additive records. “Check” is deliberate: a code can identify the substance without revealing every feedstock, processing aid or certification decision.
| Code | Additive | Source note | Dietary source check |
|---|---|---|---|
| E280 | Propionic acid | Made synthetically or by fermentation; also occurs naturally (it is a short-chain fatty acid your own gut bacteria produce from fibre). | Vegan: listed as suitable; Halal: check source/certification |
| E281 | Sodium propionate | Made by neutralising propionic acid with a sodium source; synthetic or fermentation-derived. | Vegan: listed as suitable; Halal: check source/certification |
| E282 | Calcium propionate | Made by neutralising propionic acid with a calcium source; synthetic or fermentation-derived. | Vegan: listed as suitable; Halal: check source/certification |
| E283 | Potassium propionate | synthetic | Vegan: listed as suitable; Halal: check source/certification |
Jurisdiction note: Great Britain’s electronic register is the official public list for GB authorisations from 1 April 2025. Northern Ireland and EU positions can differ. Presence in NutraSafe’s reference library is not a claim of unrestricted current authorisation in every jurisdiction or food.
E282 is calcium propionate.
It is used to slow mould and certain spoilage bacteria, helping packaged bread keep for longer.
No. Recipes and preservation methods vary, and products change, so check the current ingredients list.
The family explanation uses current official UK regulatory and labelling material, relevant FSA or EFSA topic evidence, and specialist dietary guidance where stated. Additive-specific claims remain on the linked detail entries.
Scan a barcode to compare the ingredient data we hold with the current label. Recipes change, so the pack always wins.
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