Calcium Propionate Typical Properties

Calcium Propionate Usage

Preservatives used in bread, cakes, cheese and other solid foods, mildew inhibitors and mineral additives in feed industry.

Calcium Propionate use

Used as a preservative for bread, cakes and cheese and an antifungal agent for feed.

As a food preservative, calcium propionate is mainly used in bread, because sodium propionate increases the pH of bread and delays the fermentation of raw noodles;

Sodium propionate is often used in pastries, because the pastry’s leavening uses synthetic leavening agents, and there is no problem of yeast development caused by rising pH.

When used as a feed preservative, sodium propionate is more effective than calcium propionate. But calcium propionate is more stable than sodium propionate.

In addition to bread, cakes, cheese, etc., propionate can also be used in soy sauce to prevent mildew and inhibit re-fermentation. In medicine, propionate can be made

into powders, solutions and ointments to treat diseases caused by skin parasitic molds. The ointment (liquid) contains 12.3% sodium propionate, and the powder contains 15% calcium propionate.

Used as food antiseptic and anti-fungal agent, used in cakes, bread, soy sauce, vinegar, cut noodles, etc.

Calcium propionate is also an acid-type food preservative, and its antibacterial effect is affected by the environmental Ph value. The minimum inhibitory concentration is 0.01% when the Ph value is 5.0, and 0.5% when the Ph value is 6.5.

It has a strong inhibitory effect on various molds, gram-negative bacilli or aerobic bacillus in acid medium.

It has a special effect on preventing the production of aflatoxin, but it is almost ineffective on yeast. In the food industry, it is mainly used for vinegar, soy sauce, bread, cakes and soy products. The maximum use amount (calculated as propionic acid, the same below) is 2.5g/kg; the maximum use amount is 0.25g/kg in wet noodle products . It can also be used as an antifungal agent for feed.

Preservatives; antifungal agents.

Used as a food antiseptic and antifungal agent, it has a wide range of inhibitory effects on molds, yeasts and bacteria

Used as analytical reagent

Calcium Propionate Packaging and Shipping

Packaging:25kg/Bag, customer’s request

Shipping:It can be according to the customer’s request

Calcium Propionate Storage

Store below +30°C.

Uses of calcium propionate

Calcium propionate can effectively prevent food spoilage caused by the growth of Bacillus potatoe. It is used to process baked goods such as breads and pastries to extend the shelf life of products. Some cheeses and butters inherently contain calcium propionate, because food fermentation can produce this compound.
Calcium propionate is also added to foods such as processed meats, pies and dairy products. Foods such as candies, icing sugar, gelatin, pudding, fresh dough, pizza, non-alcoholic beverages, jams and jellies also use calcium propionate.
The amount of calcium propionate in food is not high, the ratio is usually 0.1-0.4%. This compound is classified as a non-toxic and safe food additive. This compound does not accumulate in body tissues. After ingested through food, the body separates calcium from propionic acid and then metabolizes the acid into other fatty acids.
Because it can inhibit the growth of molds and other microorganisms, it is also added to tobacco and animal feed. The addition of calcium propionate to cattle feed helps prevent milk fever. It also provides calcium to cattle.
In the medical field, butyl rubber also uses it to improve quality.