| Chemical properties |
Propylparaben is a colorless and fine crystalline or white crystalline powder, almost odorless and with slightly astringent.Soluble in ethanol, ethyl ether, acetone and other organic solvents, slightly soluble in water. |
| Uses |
1. Propylparaben Used as preservatives and antioxidants, and also used in the pharmaceutical industry
2. Used as the antimicrobial preservative in pharmaceuticals and cosmetics
3. According to ethyl p-hydroxybenzoate (17007)
4. Used as antiseptic and antimicrobial.
5. Used as the preservatives of food, cosmetics and medicines. |
| content analysis |
Same with Method 1 in "Butyl p-hydroxybenzoate (07002)".
In calculation, per mL of 1 mol/L sodium hydroxide corresponds to 180.2mg of this goods (C10Hl2O8). |
| Toxicity |
Adl 0-10 mg/kg (FAO/WHO, 2001).
LD50 3.7g/kg (mouse, oral).
GRAS (FDA, § 184.1670, 2000).
HACSG listed in the restricted list. |
| usage limits |
2760--2002 GB (calculate in p-hydroxybenzoic acid; g/kg):
fresh fruit and vegetable 0.012; vinegar 0.10; carbonated beverages 0.20; fruit juice (fruit flavor) type beverages, jam (excluding canned), soy sauces 0.25; pastry stuffing 0.5 (the total amount of single use or mixed use with ethyl 4-hydroxybenzoate); egg yolk filling 0.20.
Another provision that sodium methylparaben is also equivalent application.
FAO/WHO (1984): Jam and jelly, 1000 mg/kg
FDA § 184.1670 (2000): 0.1%.
EEC(1990, mg/kg): Frozen drinks 160; beet pickled vegetables, salad dressings, 250; fragrance, fruit tarts, purees, concentrated soft drinks, 800; Fruit canned, salted fish, 1000.
Japan (calculate in p-hydroxybenzoic acid, g/kg; this product, g):
soy sauce 0.25g/L (this product 0.32); vinegarsoysoy 0.1g/L (This product 0.13); soft drinks and syrup 0.1 (this product 0.13); fruit sauce 0.2 (this product 0.26); fruits and vegetables 0.012 (this product 0.015). |
| Production methods |
This product can be derived from the esterification of p-hydroxybenzoic acid and n-propanol. First mix p-hydroxybenzoic acid with propanol and heat to dissolve. Then add sulfuric acid slowly and continue to heat for 8h of refluxion. After cooling, pour them into the 4% sodium carbonate solution for precipitation and crystallization. Filtrate and wash to neutral to obtain the crude product. After further ethanol recrystallization, the finished products are obtained. In the preparation, the cation exchange resin can be used in place of the sulfuric acid catalyst.
It can be derived from the esterification of p-hydroxybenzoic acid and n-propanol in the presence of sulfuric acid.
Add p-hydroxybenzoic acid and n-propanol in turn to the esterification reactor, and heat to dissolve. Add concentrated sulfuric acid slowly and heat for 8h of refluxion. Pour the reaction solution into 4% sodium carbonate solution before it is cooled. Constantly stir for precipitation and crystallization. Then the crude product can be obtained after centrifugal filtration and washed to neutral. Finally the finished product is acquired after activated carbon decolorization and ethanol recrystallization. The method of preparing ethyl p-hydroxybenzoate can also be used as a reference.
HOC6H4COOH + C3H7OH [H2SO4] → HOC6H4COOC3H7 + H2O |
| Hazards & Safety Information |
Category: Toxic substances
Toxicity classification :Moderate toxicity
Acute Toxicity :Celiac-mouse LD50: 200 mg/kg
Flammable hazardous characteristics :Flammable; excrete acrid and pungent smoke from fire
Storage and transport characteristics :Stored in the low-temperature, well-ventilated and dry warehouse
Fire extinguishing agent :water, carbon dioxide, dry powder, sand |
| Chemical Properties |
white crystalline powder |
| Uses |
An antimicrobial |
| Definition |
ChEBI: The benzoate ester that is the propyl ester of 4-hydroxybenzoic acid. Preservative typically found in many water-based cosmetics, such as creams, lotions, shampoos and bath products. Also used as a food additive. |
| Uses |
Pharmaceutic aid (antifungal). Antimicrobial preservative in foods and cosmetics. |
| General Description |
Colorless crystals or white powder or chunky white solid. Melting point 95-98°C. Odorless or faint aromatic odor. Low toxicity, Tasteless (numbs the tongue). pH: 6.5-7.0 (slightly acidic) in solution. |
| Air & Water Reactions |
Water soluble [Hawley]. |
| Reactivity Profile |
Maximum stability of Propylparaben occurs at a pH of 4 to 5. Incompatible with alkalis and iron salts. Also incompatible with strong oxidizing agents and strong acids . |
| Fire Hazard |
Flash point data for Propylparaben are not available; however, Propylparaben is probably combustible. |
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