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.
Quick Facts
INS Number
280
E-Number
E280
Category
Preservative
Veg Status
Vegan
FSSAI Status
Permitted by FSSAI
JECFA ADI
Not specified (1973)
Chemical Name
propanoic acid
What is INS 280?
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.
Why brands add it
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.
Where you'll find it
INS 280 commonly shows up on Indian packets in these categories:
packaged bread and pav
buns and bakery rolls
tortillas and rotis (shelf-stable)
pizza bases
some cheese coatings (rind treatment)
instant dosa and idli batter premixes
Veg or non-veg? - Vegan
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 status and JECFA evaluation
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.
Also known as
On packets, in recipes, and in conversation, INS 280 is also called:
Vegan. 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.
Is INS 280 permitted by 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.
What is INS 280 used for?+
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.
Is INS 280 (also written as E280) the same thing?+
Yes. INS 280 (the Codex International Numbering System used by FSSAI) and E280 (the European E-number system) refer to the same compound. The digits are identical for almost all common additives. Indian packets may show either form, or the common name (propionic acid).
This page summarises FSSAI's permission status and JECFA's scientific evaluation. It is not medical or dietary advice. Manufacturer ingredient sourcing can vary, especially for source-dependent additives - the Indian veg/non-veg dot logo on the pack is the brand's declaration. For health decisions, consult a doctor or registered dietitian.