PRODUCTS

CALCIUM PROPANOATE

DESCRIPTION:

Calcium propanoate is used as a preservative that includes but is not limited to a wide variety of products, including bread, other baked goods, processed meat, whey, and other dairy products.
Calcium propanoate is also used in agriculture, among other things, as milk fat for cows and as a feed additive.
Calcium propanoate prevents microbes from producing the energy they need, as benzoates do.

CAS NUMBER: 4075-81-4

EC NUMBER: 223-795-8

MOLECULAR FORMULA: C6H10O4Ca

MOLECULAR WEIGHT: 186.22

DESCRIPTION:

However, unlike benzoates, Calcium propanoate does not need an acidic environment.
Calcium propanoate is an organic salt formed as a result of the reaction of Calcium Hydroxide with propionic acid.
Its chemical formula is Ca(OOCCH2CH3)2.
Calcium Propanoate can be produced in both crystal and powder form.
Calcium Propanoate is readily soluble in water and slightly soluble in alcohol.

Calcium propanoate occurs naturally in some foods and works as a preservative in these foods.
For example, some cheese varieties contain high amounts of natural propionic acid.
Calcium Propanoate is one of the most reliable food additives used in the food industry.
Calcium Propanoate is a food additive present in many foods, especially baked goods.
Calcium propanoate acts as a preservative to help extend shelf life by interfering with the growth and reproduction of microorganisms.
Calcium Propanoate is a naturally occurring organic salt formed by a reaction between calcium hydroxide and propionic acid.

Calcium Propanoate is widely used as a mold inhibitor and preservative in bakery products, and as a preservative in chocolate products, processed cheeses and fruits. Also in the tobacco industry, Calcium Propanoate is used in some products.
Calcium Propanoate is a food additive that is safe to be consumed by all religious groups and has no side effects.
Calcium propanoate or calcium Propanoate has the formula Ca(C2H5COO)2.
Calcium propanoate is the calcium salt of propanoic acid.
Calcium Propanoate is an organic salt that helps preserve food by interfering with the ability of microorganisms, such as molds and bacteria, to reproduce.

Calcium Propanoate is the calcium salt of propionic acid.
Calcium propanoate is a preservative commonly used in baked goods around the world, where it extends their shelf life by inhibiting the growth of spoilage microorganisms, namely mold and ropy bacteria.
Calcium Propanoate is used as a preservative in bread and other baked goods, and it may be combined with propionic acid and sodium Propanoate.
Calcium Propanoate helps keep baked goods fresh by preventing mold and bacterial growth that would otherwise cause them to go bad.

Calcium Propanoate also occurs naturally in butter and some types of cheese.
Calcium Propanoate (also known as E282) is the calcium salt of propanoic acid.
Calcium propanoate is used as a food preservative and is commonly found in commercial bread and other baked goods.
Calcium propanoate can also be found in processed meat, whey, and other dairy products.
Besides preserving the food for longer periods of time, calcium Propanoate also contributes to the nutritional value of the food because it is a source of calcium.
Calcium Propanoate is a food preservative and mold inhibitor used in baked goods, candy, condiments, pickles, cheese, butter and other processed foods.

Calcium propanoate inhibits the growth of yeasts, molds and bacteria in these products by preventing water activity.
Most often it’s used to inhibit mold growth in breads and cakes because of its high level of potency against mold spores and ability to prevent moisture absorption by the food item.
Calcium Propanoate is an anti-microbial agent that inhibits mold growth on dried fruits and vegetables.
Calcium propanoate can also be used to prevent mold growth in stored grains, flour, cocoa beans, and potatoes. Some companies use calcium Propanoate as a preservative for breads, cakes, and other baked goods.

Because it acts as a preservative for food products, Calcium propanoate may help extend their shelf life by reducing microbial activity.
Calcium Propanoate is used in a variety of food products to prevent mold growth, such as dry milk powder and certain cheeses.
Calcium propanoate can also be found in items such as confectionary sweeteners and whipped topping mixes.
Calcium propanoate is approved for use in food products with a pH level range of 5.5–8.5 and a minimum moisture content of 18%.
Calcium propanoate acts as an anti-fungal agent that prevents molds from growing on food products.

Calcium propanoate is the calcium salt of propanoic acid.
Calcium propanoate is used as a food preservative and is commonly found in commercial bread and other baked goods.
However, Calcium propanoate can also be found in processed meat, whey, and other dairy products.
As a bread preservative, Calcium propanoate helps keep baked goods fresher longer by preventing mould and bacterial growth.
Calcium Propanoate is best used with yeast-leavened bakery products because the calcium ions interfere with the chemical agents in non-yeast leavened bakery products.

Calcium Propanoate powder is utilized as an anti-microbial agent.
Calcium propanoate is also used in retarding mold in key aloe vera holistic therapy for treating numerous infections.
Large concentrations of aloe vera liquid that is normally added to feel pellets cannot be made without using calcium Propanoate to inhibit mold growth on the product.
Calcium Propanoate is also used as a food preservative and functional ingredient for cheeses, confectionery, frostings, gelatins, puddings, fillings, jams or jelly applications.

Calcium Propanoate is a white powder(s) or monoclinic crystal(s), crystallizes as the monohydrate in monoclinic plates and as the trihydrate.
Calcium propanoate dissolves up to 41.7 wt % in water and is insoluble in ethanol.
The aqueous solutions can cause inflammation.
Calcium propanoate is used to mold-retardant additive for bread, tobacco, pharmaceuticals, antifungal agent.
Calcium Propanoate, also commonly known as calcium propanoate, is a white powder that has a faint smell.
Calcium propanoate is stable at room temperature.

Calcium propanoate is hygroscopic and incompatible with strong oxidizing agents.
Calcium propanoate has a melting point of 300°C and a pH value of 7 to 9.
Calcium propanoate is slightly soluble in alcohol and fully soluble in water.
Calcium Propanoate as the newer food antifungal agent, is the calcium salt of propanoic acid which is a antifungal agent.
Calcium propanoate appears as white crystalline or powder, odorless or having slight specific odor of propionic acid, stable under light and heat, hygroscopic, soluble in water while aqueous solution is alkaline, slightly soluble in methanol and ethanol, not soluble in benzene and acetone.
Calcium propanoate is deliquescent in moist air and loses crystal water when heated to 120°C.

Calcium propanoate changes phase at 200~210°C and decomposes to calcium carbonate at 330~340°C.
Under acidic conditions, Calcium propanoate generates free propanoic acid which is weaker than sorbic acid while stronger than acetic acid, and has an antibacterial effect on Aspergillus niger and gas bacillus rather than yeast.
Calcium Propanoate is a normal intermediate product of animal metabolism and is safe eaten by animals.
Calcium propanoate has a broad antibacterial activity to mold bacteria and yeast bacteria, inhibiting the propagation of microorganisms, preventing feed molding, which can be used as a fungicide on food and feed and a preservative for bread and pastries.

As a feed additive, Calcium propanoate can effectively prevent feed molding and prolong shelf life of feed.
If combined with other inorganic complexes, Calcium propanoate can also improve the appetite of livestock, increase milk production in cows, and its dosage is less than 0.3% of the combined feed (use propionic acid to count).
Calcium Propanoate is an acid-type food preservative, with its inhibitory effected by the environmental pH.
When PH5.0 minimum inhibitory concentration is 0.01%, PH6.5 is 0.5%.
In the acidic medium, it has a strong inhibitory effect on the various types of fungi, aerobic bacillus or gram-negative bacilli.
Calcium propanoate has a specific effect on preventing the production of Aflatoxin streptozotocin, but has little effect on the yeast.

In the food industry, Calcium propanoate is mainly used in vinegar, soy sauce, bread, cakes and soy products,whose maximum usage (use propionic acid to count, the same below)is 2.5g/kg; while the largest usage in the wet dough products is 0.25g/kg.
Also, Calcium propanoate can be used for feed antifungal agent.
Calcium propanoate is used for breads, pastries and cheese preservatives and feed fungicide.
Calcium Propanoate as a food preservative, calcium Propanoate is mainly used for bread, because sodium Propanoate keeps pH of bread rising, delays the fermentation of the dough; sodium Propanoate is more widely used for cake, because the pastry gets bulky by using leavening agent, there is no problem about yeast development caused by tincrease in the pH.

As a feed preservative, sodium Propanoate is better than calcium Propanoate.
But Calcium Propanoate is more stable than sodium Propanoate.
In food industry, except uses for bread, pastries, cheese, Calcium Propanoate can also be used for preventing soy sauce from getting moldy which inhibits the refermentation.
In medicine, Calcium Propanoate can be made into powders, solutions and ointments to treat skin disease caused by parasitic fungi.
Ointment (liquid) contains 12.3% sodium Propanoate, while a powder contains15% Calcium Propanoate.

USES:

As a food additive, Calcium propanoate is listed as E number 282 in the Codex Alimentarius.
Calcium Propanoate is used as a preservative in a wide variety of products, including: bread, other baked goods, processed meat, whey, and other dairy products.
In agriculture, Calcium propanoate is used, amongst other things, to prevent milk fever in cows and as a feed supplement.
Propanoates prevent microbes from producing the energy they need, like benzoates do.
However, unlike benzoates, Calcium propanoate does not require an acidic environment.

Calcium Propanoate is used in bakery products as a mold inhibitor, typically at 0.1-0.4% (though animal feed may contain up to 1%).
Mold contamination is considered a serious problem amongst bakers, and conditions commonly found in baking present near-optimal conditions for mold growth.
A few decades ago, Bacillus mesentericus (rope), was a serious problem, but today's improved sanitary practices in the bakery, combined with rapid turnover of the finished product, have virtually eliminated this form of spoilage.
Calcium Propanoate and sodium Propanoate are effective against both B. mesentericus rope and mold.

Metabolism of Propanoate begins with its conversion to propionyl coenzyme A (propionyl-CoA), the usual first step in the metabolism of carboxylic acids.
Since propanoic acid has three carbons, propionyl-CoA cannot directly enter the beta oxidation or the citric acid cycles.
In most vertebrates, propionyl-CoA is carboxylated to D-methylmalonyl-CoA, which is isomerised to L-methylmalonyl-CoA.
A vitamin B12-dependent enzyme catalyzes rearrangement of L-methylmalonyl-CoA to succinyl-CoA, which is an intermediate of the citric acid cycle and can be readily incorporated there.

Children were challenged with calcium Propanoate or placebo through daily bread in a double‐blind placebo‐controlled crossover trial.
Although there was no significant difference by two measures, a statistically significant difference was found in the proportion of children whose behaviours "worsened" with challenge (52%), compared to the proportion whose behaviour "improved" with challenge (19%).
When propanoic acid was infused directly into rodents' brains, it produced reversible behavior changes (e.g. hyperactivity, dystonia, social impairment, perseveration) and brain changes (e.g. innate neuroinflammation, glutathione depletion) partially mimicking human autism.

Calcium Propanoate can be used as a fungicide on fruit.
In a 1973 study reported by the EPA, the waterborne administration of 180 ppm of calcium Propanoate was found to be slightly toxic to bluegill sunfish.
In a recent well-designed translational study, human subjects fed 500 mg of calcium Propanoate twice daily demonstrated a modest decrease in LDL and total cholesterol, without a change in HDL.
The study, only eight weeks in length, requires additional studies of both verification and longer duration to demonstrate the clinical value of this chemical.
The study identified a novel regulatory circuit that links the gut microbiota metabolite propionic acid (PA), a short-chain fatty acid, with the gut immune system to control intestinal cholesterol homeostasis.

USAGE AREAS:

-Baked goods: breads, pastries, muffins, etc.
-Dairy products: cheeses, powdered milk, whey, yogurt, etc.
-Beverages: soft drinks, fruit drinks, etc.
-Alcoholic drinks: beers, malt beverages, wine, cider, etc.
-Processed meats: hot dogs, ham, lunch meats, etc.

APPLICATION AREAS:

-In Food:

During dough preparation, calcium Propanoate is added with other ingredients as a preservative and nutritional supplement in food production such as bread, processed meat, other baked goods, dairy products, and whey.
Calcium Propanoate is mostly effective below pH 5.5, which is relatively equal to the pH required in the dough preparation to effectively control mold. Calcium Propanoate can assist in lowering the levels of sodium in bread.
Calcium Propanoate can be used as an browning agent in processed vegetables and fruits.
Other chemicals that can be used as alternatives to calcium Propanoate is sodium Propanoate.

-In Beverage:

Calcium Propanoate is used in preventing the growth of microorganisms in beverages.

In Pharmaceuticals:

-In Agriculture:

Calcium Propanoate is used as a food supplement and in preventing milk fever in cows.
Calcium propanoate can also be used in poultry feed, animal feed, for instance cattle and dog food.
Calcium propanoate is also used as a pesticide.

-In Cosmetics:

Calcium propanoate inhibit or prevent bacterial growth, therefore protect cosmetic products from spoilage.
Calcium propanoate is also used in controlling the pH of personal care and cosmetic products.

-Industrial Uses:

Calcium Propanoate is used in paint and coating additives.
Calcium propanoate is also used as plating and surface treating agents.

-In Photography:

Calcium Propanoate is used in making photo chemicals and photographic supplies.

FUNCTION:

Calcium Propanoate is commonly used as a preservative in yeast-raised baked products such as pre-packed and sliced bread, and in some chemically-leavened goods like tortillas.
Calcium Propanoate is formed by neutralizing chemically-synthesized propionic acid with calcium hydroxide.
Although Calcium propanoate has been a preservative of choice in bakery for decades, in recent years it has been increasingly challenged as non-clean label by many consumers and leading retailers,6,7 resulting in a push to reduce or altogether eliminate it from formulations.

APPLICATION:

Calcium propanoate is produced both as crystal and powder.
Calcium Propanoate substance dissolves easily in water and provides very little solubility in alcohol.
Calcium propanoate is known as an emerging food additive.
Calcium propanoate occurs naturally in some foods and acts as a preservative in these foods.
For example, some cheese varieties contain a high proportion of natural propionic acid calcium Propanoate.
Calcium propanoate is widely used as a mold inhibitor and preservative in bakery products.

Calcium propanoate is used as a preservative in chocolate products, processed cheeses and fruits.
In the tobacco industry, calcium Propanoate is used in some products.
Calcium Propanoate is most active in the pH range below 5.5.
Therefore, Calcium propanoate is common to use acids to adjust the pH to optimize the activity.
Moreover, salts of benzoic or sorbic acid are recommended for use in products with higher pH levels, such as in many chemically leavened sweet baked goods.
In tortillas, calcium Propanoate and potassium sorbate are commonly used together, to achieve a broad spectrum of mold inhibition while maintaining product quality.

Calcium Propanoate is the ideal preservative for bread and rolls because it has little effect on yeast and does not interfere with its fermentation.
In some applications such as cakes, however, it may not be a good preservative option, as the high use level and its available calcium interfere with the chemical leavening.
In contrast, sodium Propanoate will delay fermentation of yeast and is not recommended for use in breads or rolls, but it is preferred for the preservation of cakes.
Calcium Propanoate is effective at inhibiting growth of mold and ropy bacteria when its dose relative to the number of microbial cells present is adequate to block cell metabolism.
If the baked good is produced in an environment without effective current good manufacturing practices (cGMP), the dose may not be effective in inhibiting microbial growth.

PROPERTIES:

-Molecular Weight: 186.22
-Hydrogen Bond Donor Count: 0
-Hydrogen Bond Acceptor Count: 4
-Rotatable Bond Count: 0
-Exact Mass: 186.0204996
-Monoisotopic Mass: 186.0204996
-Topological Polar Surface Area: 80.3 Å²
-Heavy Atom Count: 11
-Complexity: 34.6
-Isotope Atom Count: 0
-Defined Atom Stereocenter Count: 0
-Undefined Atom Stereocenter Count: 0
-Defined Bond Stereocenter Count: 0
-Undefined Bond Stereocenter Count: 0
-Covalently-Bonded Unit Count: 3
-Compound Is Canonicalized: Yes

SPECIFICATION:

-Melting Point: >300.0°C
-Color: White
-pH: 6.9 to 9.0 (10% soln.)
-Loss on Drying: 4% max. (105°C, 2 Hrs)
-Infrared Spectrum: Authentic
-Assay Percent Range: 98% min. (on dry substance) (Complexometry)

MECHANISM OF ACTION:

Calcium Propanoate suppresses mold and bacteria growth on bread and cakes, but does not inhibit yeast.
However, its addition to bread does not interfere with the fermentation of yeast.
Calcium ion affects the chemical leaving action, therefore is not usually utilized in cake.
Since it can enrich bread and rolls, Calcium propanoate is normally used in their production.

SYNONYM:

4075-81-4
Calcium diPropanoate
Calcium propanoate
Propanoic acid, calcium salt
Mycoban
calcium;propanoate
Propionic acid, calcium salt
Propionic acid calcium salt
Propanoate (calcium)
propionic acid calcium
Calcium Propanoate
DTXSID1027556
8AI80040KW
calcium dipropanoate
Propanoic acid, calcium salt (2:1)
Bioban-C
Calcium Propanoate;Bioban-C; Calcium diPropanoateCaswell No. 151
CHEBI:81716
HSDB 907
EINECS 223-795-8
EPA Pesticide Chemical Code 077701
UNII-8AI80040KW
calciumPropanoate
Calcium propinate
MFCD00036137
Ca-Propanoate
Calcium Propanoate, FCC
EC 223-795-8
SCHEMBL52363
DTXCID607556
INS NO.282
CALCIUM Propanoate
CALCIUM Propanoate
CHEMBL3186661
CALCIUM Propanoate
CALCIUM Propanoate
INS-282
CALCIUM Propanoate
AMY37013
CALCIUM Propanoate
Tox21_202432
CALCIUM Propanoate
AKOS015903218
NCGC00259981-01
CAS-4075-81-4
E-282
FT-0623409
P0503
Q417394

IUPAC NAME:

Calcium dipropanoate
calcium dipropanoate
Calcium dipropaonate
Calcium diPropanoate
calcium diPropanoate
Calcium diPropanoate
Calcium Propanoate
calcium propanoate
calcium Propanoate
calcium;propanoate
Dipropionato Cálcico
propanoic acid, calcium salt
propionic acid calcium salt