UNSPSC 51241137: Sodium propionate

This classification denotes an industrial aid with the molecular formula C3H5O2.Na.H2O, a preparation that US FDA recognizes as an active ingredient or moiety under Unique Ingredient Identifier DK6Y9P42IN, chemically known as propionic acid, sodium salt but more generally known as sodium propionate, which bears U.S. NIH Compound Identifier 8724. European Medicines Agency schedules Sodium propionate in its eXtended EudraVigilance Medicinal Product Dictionary or XEVMPD under Index SUB15322MIG.

World Health Organization schedules sodium propionate in its Anatomical Therapeutic Chemical (ATC) Classification and its WHO-DD or Drug Dictionary.

UNSPSC 51241137 Sodium propionate is a Commodity code covering the procurement of sodium propionate, a chemical preservative widely used in food manufacturing and industrial applications by state and local agencies. State and local governments procure sodium propionate primarily through purchasing cooperatives, educational institutions, and food-service operations that require the preservative for bread, baked goods, dairy products, and processed foods. The chemical serves as a mold and bacterial inhibitor in food preservation, and is also used in animal feed and pharmaceutical manufacturing. Issuing bodies soliciting under this code include school districts and county educational service centers that purchase sodium propionate for institutional food service operations, as well as state departments of agriculture and health that may procure it for regulatory testing or public health programs.

The recent-opportunities block contains no posted solicitations under this code, indicating minimal visible procurement activity at the state and local level during the current tracking period. This absence suggests that sodium propionate procurement either occurs through blanket purchasing agreements, cooperative purchasing vehicles, or small-value routine orders that do not generate individual RFP, RFQ, IFB, or ITB notices. Firms pursuing this commodity should monitor cooperative purchasing catalogs and multi-year food-service supply agreements rather than wait for discrete solicitations.