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In the field of food additives, Propionic Acid is listed as a preservative in GB276-201, with a maximum usage level of 2.5 g/kg in baked foods. Its MIC value against Aspergillus niger is 0.08%, two orders of magnitude lower than that of methyl p-hydroxybenzoate. It exhibits the strongest antibacterial activity in the pH range of 3.5-5.0, making it particularly suitable for preserving fruit juice beverages. Under storage conditions of 10°C, it can extend the shelf life of orange juice from 7 days to 45 days.