| Customization: | Available |
|---|---|
| CAS No.: | 4075-81-4 |
| Formula: | 2(C3h6o2).Ca |
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Calcium propionate, also known as "calcium propanoate" in some places, is a chemical commonly used as a food additive to ward off mold and other bacterial growth in a range of different packaged and prepared foods. It is a carbolyic acid and is the calcium salt of propionic acid, and has the chemical formula Ca(C2H5COO)2. One of its primary jobs is to break down and decompose certain amino acids that occur in nature, and can be found pretty easily in human and animal sweat, as well as in situations of bacterial fermentation. Modern manufacturers often synthesize it in labs and isolate it specifically for food production. It's a common addition to many commercial bread products since it helps them resist mold and makes it possible for grocers to store them for weeks on the shelf. Commercial dairy products often incorporate it, too, and it's commonly mixed in with a range of canned foods to help keep them tasting fresh. Sometimes it can be added to livestock feed to help prevent diseases, particularly among dairy cows. In small quantities it's generally considered safe for human consumption, though there have been some reports of side effects and allergies.
Appearance: White Powder, Granules, Crystals
| Item | FCC V | Result |
| Appearance | White crystals or crystalline powder | White crystalline powder |
| Identification | Conforms to Standard | Conforms to Standard |
| Assay (On anhydrous basis) | 98.0% - 100.5% | 99.1% |
| Fluoride | ≤ 0.003% | < 0.003% |
| Insoluble Substances | ≤ 0.2% | 0.11% |
| Lead | ≤ 2 mg/kg | < 2 mg/kg |
| Magnesium (as MgO) | Passes Test (about 0.4%) | Passes Test |
| Loss on Drying | ≤ 5.0% | 4.5% |
Applications
Bread Preservation
Calcium Propionate is an effective growth inhibitor of most molds and some bacteria. It is widely used in bread and other bakery products to prevent mold growth, rope formation, and to extend the shelf life. In addition, Calcium Propionate serves as an excellent Calcium supplement. It is easy to handle, dissolves well, and is easy to blend into flour.
The Significance of Preservatives
Bread is very susceptible for microbial growth, especially the growth of molds and some specific bacteria. Although bacteria, molds,and mold-spores are usually killed during the baking process, re-contamination of the bread occurs by airborne molds and spores, and by the processing equipment during and after cooling. Strict attention to bakery hygiene can greatly reduce contamination, but it is not possible to avoid it completely. Bacterial spores are heat resistant and may survive the baking process, causing rope formation on bakery goods. Rope is characterized by a brownish, sticky, and wet crumb, which causes an unpleasant overall appearance. The rate of microbial growth on bread is affected by the number and type of spores present. It is accelerated by high storage temperature and high humidity. Microbial growth rate is also influenced by the ingredients used. Wrapped or sliced bread is particularly susceptible to microbial spoilage due to additional processing steps after baking. The use of a preservative is therefore beneficial in extending the shelf life of bakery goods.
Application Methods
Since there are many factors affecting the microbial growth in and on bread, the levels of Calcium Propionate cannot be correlated precisely with the extension of shelf life. In general, however, for common bread recipes, a dosage of 0.2%-0.5% Calcium Propionate on flour weight is recommended. Although the odor of Calcium Propionate at high concentrations may be noticed when the bread is still hot,it rapidly disappears during cooling.
Calcium Propionate can be added at the start of dough-making together with the other dry ingredients. In some cases, a small effect on the rising step can be observed, resulting in a small reduction
in volume of the finished loaf. This can be overcome by the addition of some extra yeast. Calcium Propionate can also be added at the end of dough-making. In all cases, it is advisable to carry out an initial baking test, in order to determine the precise organoleptic and physical effects of the use of Calcium Propionate.
Other Applications
Calcium Propionate can also be applied as a preservative in other products like cheese, cheese analogues, and other processed cheese products according to the quantum satis principle or the current Good Manufacturing Practice(GMP). This means that Calcium Propionate can be used at levels as high as necessary to achieve the intended purpose.
Legislation
Calcium Propionate is an approved food additive according to EU and FDA legislation and JECFA (FAO/WHO), FCC and Japanese food standards. Please check local legislation for the exact dosage levels and allowed applications.
Stability
Premium and Standard Calcium
Propionate are stable for 2 years from the date of production. Physical stability and appearance may change before the end of shelf-life if not stored in well closed original packaging, dry and at room temperature.
Handling
Calcium Propionate have no classification, Always check the Safety Data Sheet and label before using this product.
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