Is it safe/possible too neutralize propionic acid with baking soda? The reaction forms sodium propionate and is another food preservative that apparently inhibits bakers yeast so is it all just and exercise in futility?
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You don't say what it's in/on but just rinse it off.
Use search too. Lots of advice already exists.A wise man never makes a mistake. He has many learning experiences.
OP doesn't say where it came from but it is common in the US as a preservative on animal feed, cracked corn and such.
I assume it's on any feed I buy and rinse it a couple of times in an overabundance of caution. One of these days I'll leave that step out and see if it really needs to be done.A wise man never makes a mistake. He has many learning experiences.
Used in molasses too. Especially anything cut to 30% sugars or so.
Though trace amounts can be found from the refinery due to the process if propanol is included in the slurry that is added to the centrifuge.Trample the injured and hurdle the dead.
Post time 2022-10-9 21:23:27