INS 280 is propionic acid, a mild organic acid used to stop bread, buns, and bakery products from going mouldy on the shelf. On Indian packs it shows up most often in packaged bread, pre-packed pav, and shelf-stable bakery, sometimes as the salt forms 281 (sodium propionate) or 282 (calcium propionate). The same compound is naturally present in Swiss cheese and human gut fermentation. It is generally vegan and is permitted by FSSAI for specified food categories.
INS 280 is propionic acid, a mild organic acid used to stop bread, buns, and bakery products from going mouldy on the shelf. On Indian packs it shows up most often in packaged bread, pre-packed pav, and shelf-stable bakery, sometimes as the salt forms 281 (sodium propionate) or 282 (calcium propionate). The same compound is naturally present in Swiss cheese and human gut fermentation.
Brands use it because Indian humidity makes packaged bread go mouldy fast. A small amount of propionic acid (or its salt) in the dough extends shelf life by several days without changing taste or texture noticeably. It targets moulds and rope-forming bacteria specifically, leaving useful yeast and lactobacilli alone.
INS 280 commonly shows up on Indian packets in these categories:
Food-grade propionic acid is produced by bacterial fermentation of sugar or by chemical synthesis from petrochemical feedstock. No animal product is used in either route.
FSSAI: Permitted by FSSAI under Schedule I of the FSS (Food Products Standards and Food Additives) Regulations 2011 as a preservative for specified food categories (primarily bread, bakery, and cheese surfaces) with category-specific limits.
JECFA: ADI 'not limited' for propionic acid and its sodium, potassium, and calcium salts (group, 17th JECFA 1973). 'Not limited' is JECFA's safest classification. Propionic acid is also produced naturally by gut microbiota during fibre fermentation.
On packets, in recipes, and in conversation, INS 280 is also called:
Last verified: 2026-04-30.
This page covers INS 280 one additive at a time. To check a full packet's ingredient list against the same FSSAI / JECFA / EFSA-cited dataset, use the Indian Food Ingredient Checker - paste the whole list and get a per-item verdict plus a composite tone (clear / watch / flag / incomplete).