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CAS no.: 4075-81-4
EC / List no.: 223-795-8
Calcium propionate 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, it is used, amongst other things, to prevent milk fever in cows and as a feed supplement.
Propionates prevent microbes from producing the energy they need, like benzoates do.
However, unlike benzoates, propionates do not require an acidic environment.
Calcium propionate 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 propionate and sodium propionate are effective against both B. mesentericus rope and mold.
Metabolism of propionate 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 can directly enter neither beta oxidation nor 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 propionate 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 propionate can be used as a fungicide on fruit.
Calcium propionate is a preservative that helps keep your food safe to eat.
Calcium propionate's used in baked goods, cheeses, jams, puddings and frostings, according to the U.S. Food and Drug Administration (FDA).
Chemical names can seem mysterious.
Unlike other items in the ingredient list (think: flour and eggs), it's harder to know what precisely these are.
Propionate acids occur naturally in cheese and butter, per the FDA.
They're a short-chain fatty acid, according to the American Council on Science and Health.
Calcium propionate is the calcium salt of propionic acid, while sodium propionate is the sodium salt of that same acid.
Calcium propionate and sodium propionate are antifungal and also help stop the growth of certain bacteria, according to the FDA.
Calcium propionate is used as a preservative in bread and other baked goods, and it may be combined with propionic acid and sodium propionate.
Calcium propionate helps keep baked goods fresh by preventing mold and bacterial growth that would otherwise cause them to go bad.
Calcium propionate also occurs naturally in butter and some types of cheese.
Sometimes consumers have questions about the safety of calcium propionate.
Many people are concerned about the idea of preservatives that are used as ingredients in the foods we eat.
But think of it this way: Do you want to eat bacteria- or mold-infested bread? Probably not.
Preservatives such as calcium propionate are important for keeping some healthy foods safe.
Calcium propionate is the calcium salt of propionic acid.
Calcium propionate 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.
Characteristics of calcium propionate include:
Chemical formula: C6H10O4 Ca
Molecular Weight: 186.22
Works best at pH below 5.5
Recommended usage level in bakery: 0.1-0.3% flour weight, but higher levels not uncommon
Nutrition: 21 grams of calcium are present in 100 grams of calcium propionate5
Calcium propionate (also known as E282) is the calcium salt of propanoic acid.
Calcium propionate is used as a food preservative and is commonly found in commercial bread and other baked goods.
However, Calcium propionate can also be found in processed meat, whey, and other dairy products.
Calcium propionate meets the specifications of the Food Chemicals Codex and is generally recognized as safe (GRAS).
As a bread preservative, Calcium propionate helps keep baked goods fresher longer by preventing mold and bacterial growth.
While you might find good mold in certain cheeses, moldy bread is never a good thing.
By prohibiting mold and bacterial growth, calcium propionate extends the normal shelf-life of bread and baked goods.
For large-scale baking operations, including bread that is found sliced, wrapped, or foiled in grocery stores, this cuts down on product spoilage and waste.
Ordinarily, the high moisture content of bread is an ideal environment for mold growth.
However, calcium propionate severely inhibits this problem.
Calcium propionate’s best used with yeast-leavened bakery products because the calcium ions interfere with the chemical agents in non-yeast leavened bakery products.
Besides preserving the food for longer periods of time, calcium propionate also contributes to the nutritional value of the food because Calcium propionate is a source of calcium.
Calcium is, of course, a very important mineral for the human body.
Calcium contributes to bone and tooth health, blood clotting, nerve function, hormone and chemical regulation, and even helps keep a regular heartbeat in the human body.
A number of chemical substances are used to inhibit the growth of microorganisms in foods.
Sodium benzoate, sodium and calcium propionate, sorbic acid, ethyl formate, and sulfur dioxide are examples of commercially used food preservatives.
Preservatives must undergo a review process that includes data on toxicological aspects prior to their approval.
The allowed amount of a preservative in a product varies depending on the substance and the food.
The pH level is also an important consideration as preservatives have an optimum pH range for their antimicrobial activity.
Antioxidants prevent oxidative rancidity of fats and oils.
Examples of commonly used antioxidants are butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), tertiary butylated hydroquinone (TBHQ), and propyl gallate.
Ascorbic acid (vitamin C) and tocopherols (vitamin E) are also used as antioxidants.
(See Antioxidants | Natural Antioxidants; Antioxidants | Synthetic Antioxidants; Antioxidants | Synthetic Antioxidants, Characterization and Analysis; Antioxidants | Role of Antioxidant Nutrients in Defense Systems; Preservatives | Classifications and Properties; Preservatives | Food Uses.)
Increased interest in natural antimicrobials has been noted in recent years due to toxicological concerns about synthetic preservatives and market trends that show increased popularity of foods with no artificial substances.
Several naturally occurring substances have been identified and studied for their antimicrobial properties.
The use of propionic acid and propionates has been directed primarily against molds, although some species of Penicillium can grow on media containing 5% propionic acid.
Calcium propionate is required at lower concentration than sodium propionate to arrest the growth of molds.
Calcium propionate is especially active against the rope-forming bacterium Bacillus mesentericus; this spore-former can be inhibited even at pH 6.0.
Some Gram-negative bacteria are also inhibited.
Calcium propionate is also found to inhibit the growth of Listeria monocytogenes.
Sodium propionate at 0.1–5.0% delays the growth of Staphylococcus aureus, Sarcina lutea, Proteus vulgaris, Lactobacillus plantarum, Torula, and Saccharomyces ellipsoideus by 5 days.
Organic acids, including propionic acid, are effective in combination with heating against Salmonella and yeast.
The presence of ethylenediaminetetraacetic acid (EDTA) further enhances the activity of propionic acid against Aspergillus and Fusarium.
The propionate accumulates in the cell and competes with alanine and other amino acids necessary for the growth of microorganisms.
Calcium propionate also inhibits the enzymes necessary for metabolism. Propionate is converted to propionyl-CoA, which inhibits CoA-dependent enzymes, such as pyruvate dehydrogenase, succinyl-CoA synthetase, and ATP citrate lyase.
Depending on the concentration, propionic acid also lowers the intracellular pH. This effect also inhibits growth and kills the cells.
Calcium propionate is more pronounced in the undissociated portion of the acid than in the dissociated portion, which is also favored by its low dissociation constant.
The bacteriostatic action of sodium propionate can be overcome by the addition of small amounts of β-alanine for Escherichia coli, but not for other organisms, such as Aspergillus clavatus, Bacillus subtilis, Pseudomonas spp., and Trichophyton mentagrophytes.
Calcium propionate is believed that the inhibitory action of sodium propionate against E. coli may be due to interference with β-alanine synthesis.
Calcium propionate is listed as E number 282 in the Codex Alimentarius as a food additive.
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 propionate is also used in agriculture as a milk fat and feed additive for cows, among other things.
Propanoates prevent microbes from producing the energy they need, as benzoates do.
However, unlike benzoates, propanoates do not need an acidic environment.
Calcium propionate; Calcium propionate is an organic salt formed as a result of the reaction of Calcium Hydroxide with propionic acid.
Calcium propionates chemical formula is Ca(OOCCH2CH3)2.
Calcium propionate can be produced in both crystal and powder form.
Calcium propionate is readily soluble in water and slightly soluble in alcohol.
Propionic acid 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.
Studies show that Calcium propionate is one of the most reliable food additives used in the food industry.
The American food and drug organization has not specified limits for the use of calcium propionate in food.
Calcium propionate 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 propionate is used in some products.
Calcium propionate is a food additive that is safe to be consumed by all religious groups and has no side effects.
Usage areas
Calcium propionate substance (E 282) is produced as both crystal and powder.
Calcium propionate substance dissolves easily in water and provides very little solubility in alcohol.
Calcium propionate, E code (E282), is known as an emerging food additive.
Calcium propionate, proionic acid, 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 propionate.
Calcium propionate substance (E282) is widely used as a mold inhibitor and preservative in bakery products.
In addition, calcium propionate (E282) is used as a preservative in chocolate products, processed cheeses and fruits.
In the tobacco industry, calcium propionate is used in some products.
High moisture content of bread and other bakery products encourages the growth of molds.
Molds are killed during the baking process, but airborne contamination of bakery goods occurs when they leave the oven and mold spores are subsequently picked up from the atmosphere, during and after cooling, and from the equipment.
Although strict attention to bakery hygiene can greatly reduce contamination, Calcium propionate is not completely eliminated.
The rate of mold growth on bread is affected by the number and type of spores present.
Calcium propionate is accelerated by high storage temperatures and humidity and it is also influenced by the recipe employed.
Wrapped sliced bread is particularly susceptible to mold.
The use of a preservative is therefore beneficial in extending the mold-free shelf life of bakery products.
In addition, bacteria can also spoil bakery products because their spores survive baking, causing rope formation that makes the crumb brownish, sticky, wet and with an unpleasant odor.
In order to prevent the growth of those bacteria in bakery goods, the use of a preservative is suggested.
Bread preservation with Probake Calcium propionate and Crystal Pro
Probake Calcium propionate and CrystalPro calcium propionate is the most commonly used bread preservative globally.
Calcium propionate is an effective growth inhibitor of most molds and some bacteria.
Calcium propionate is widely employed in bread and other yeast-based bakery goods to prevent mold and rope formation and to extend their normal shelf life.
In addition, calcium propionate is preferred in rolls and bread because Calcium propionate contributes to the nutritional enrichment by supplying calcium.
However, the calcium ions’ of calcium propionate interfere with the chemical leavening agents therefore Probake SP (sodium propionate) is suggested for non-yeast leaved bakery products.
Probake Calcium propionate and CrystalPro are easy to handle and to incorporate into flour.
Since there are many factors affecting the mold and bacteria growth rate on bread, the levels of used calcium propionate cannot be correlated precisely with the extension of the shelf life.
In general, however, for standard bread recipes, a concentration of 0.2-0.5% Probake CP and CrystalPro 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.
At the start of dough making, calcium propionate should be added to the other dry ingredients of the loaf.
Calcium propionate can also be added at the end of the dough making.
Especially for the granular and the crystal grades and if the mixing time is not long enough, Calcium propionate is suggested to first dissolve the calcium propionate in the water of the recipe.
A small reduction in volume of the finished loaf may result from the use of calcium propionate but this can usually be overcome by the addition of some extra yeast.
This yeast inhibition is much less than the one coming from other available bread preservatives (e.g. sorbates).
In all cases, Calcium propionate is advisable to carry out an initial baking test, so that the precise effects on odor, flavor and bread volume can be determined.
Finally, you should always check the local legislation for the exact dosage levels and allowed applications.
There are many types of food preservatives.
Such as benzoic acid and acetic acid.
Sorbic acid, potassium sorbate, calcium sorbate, propionic acid, sodium propionate and calcium propionate, etc., but for the preservation of bread, currently only acetic acid and calcium propionate is most suitable in function, especially calcium propionate is the best.
Because calcium propionate itself is non-toxic. It is slightly acidic, which can inhibit the growth of mold without affecting the reproduction of yeast.
Now people's living standards are gradually improving.
The demand for bread is increasing day by day, therefore, the problem of anti-mildew of bread is gradually paid attention to.
According to China National Bureau of Standards (1984) No. 211 document approved calcium propionate included in GB2760-2014 food additives use hygienic standards.
Calcium propionate is stipulated that the maximum total amount of additives is not more than 1% (calcium propionate 0.314%).
Now we conduct an application experimental analysis of the food additive calcium propionate function in bread making process, and discuss the effect of calcium propionate function on inhibiting the mold of bread and the factors that affect the bacteriostatic effect of calcium propionate.
The main contents of the experiment include:
The mildew in bread storage without calcium propionate
Standard flour powder moldy situation when add calcium propionate
The influence of flour varieties and baking time on bread storage
The effect on bread storage when adding different levels of calcium propionate
The effect of different amount of calcium propionate on the storage time of packaged bread products
The impact of food packaging on the bread storage time
Analysis of calcium propionate's antibacterial effect function and influencing factors
In the following, we will compare the experimental data of several groups to explore the effect of calcium propionate on inhibiting the mildew of bread and the factors affecting the bacteriostatic effect of calcium propionate.
The storage experiment For sweet and salty bread added no calcium propionate food additive :
Experiment condition : Without package, the storage time is the same 40 hours.
Add 0.2% calcium propionate sweet and salty bread for unpackaged storage experiment.
The storage time is also the same, all in 60 hours.
It is 20 hours longer than standard flour bread without added calcium propionate.
Add 0.2% standard flour sweet bread and Fuqiang high-gluten flour powder sweet bread for unpackaged storage experiment, the storage time is basically the same.
In other words, the length of bread storage time has little to do with flour quality (meaning that the gluten value is within a certain range).
But it has a greater relationship with the length of bread baking time.
When the baking temperature is the same and the humidity in the oven is constant, the longer the baking time, the more water will be lost in the bread and the storage time will increase significantly.
Add different content of calcium propionate bread for unpackaged storage experiment, its storage time will extend with the increase of calcium propionate content.
When the calcium propionate content is 0.25%, it can be stored for three days (about 72 hours).
When the content is 0.30%, the storage time can reach more than 80 hours.
Add calcium propionate for 1 to 2 days.
Add different amounts of calcium propionate bread and pack it in ordinary food bags for storage experiments.
The storage time is also extended with the increase of calcium propionate content, which is 1-2 days longer than that without packaging.
Up to 4 days in total.
Add 0.25% calcium propionate powder with the same content and use different packaging materials.
For storage experiments, the storage time is related to the material of the food bag.
That is to say, although there is a gap between low-quality food bags, the gap is relatively small.
Compared with high-quality food bags, low-quality food bags have a larger storage time.
Calcium propionate can be considered that ordinary food bags can generally be stored for more than 4 days.
High-quality food bags can be stored for more than 5 days.
We can get the result from the above tables that the added dose of calcium propionate is best from 0.25% to 0.30% bacteriostatic effect, and fully meets the requirements of national standards.
Calculated at the retail price, the average bread per pound of flour increased by 0.016 to 0.0135 yuan.
In the constant temperature and humidity chamber, although Calcium propionate can only be stored for 4-5 days, in fact the daily temperature is not constant and the humidity will not be as high as in the experiment, especially in the north, the climate is relatively dry, so in actual use, The bread storage time must be longer than the experimental time.
Calcium propionate is also possible to store for ten days in a good climate.
Calcium propionate was petitioned for use as a livestock treatment for Milk fever and a mold inhibitor.
Calcium propionate is a synthetic substance.
Calcium propionate is a safe and effective treatment given for one or two days to prevent milk fever and/or to support treatment of milk fever.
Calcium propionate is an extra calcium source for cattle.
Calcium propionate is used as a mold inhibitor in key dietary aloe vera holistic therapy for treating various infections.
Large levels of aloe vera liquid is added to dry feed pellets and cannot be made without calcium propionate to prevent mold growth on the product.
Calcium propionate appears as a white crystalline solid or powder with odors resembling propionate acids.
Calcium propionate is mainly used as preservative in a broad variety of products, especially in the manufacturing of baked goods.
The antimicrobial action of calcium propionate is based on its dissociation process to produce undissociated propionate acid, which could diffuse across the cytoplasmic membrane and on the one hand releases a proton to increase the energy consumption of the organism for removing the proton out, while on the other hand accumulates in the cell and blocks metabolism by inhibiting enzymes .
Therefore the pH value of the substance to be preserved is of great importance to the antimicrobial action.
Typical concentration of calcium propionate used in bread producing is 0.2% based on the flour weight.
No flavor or lip feel is detectable when the concentration of calcium propionate in aqueous solutions ranges between 30 and 50 mM, which could be used with chlorinated water as a sanitary treatment for fresh-cut melon .
Calcium propionate is more widely used than propionic acid because it is easier to handle the solid salt than the corrosive liquid acid .
The common method employed for the preparation of calcium propionate is the neutralization of propionic acid with calcium hydroxide in aqueous solution.
The methods to achieve the solid products include spray drying, evaporation crystallization in aqueous solution or a solvent-free process, which could cause environment pollution and high costs or strong aggregation problems .
So improving the solid-liquid separation process, which includes the design of an optimal crystallization process to produce calcium propionate with desired CSD, shape and solid-state form as well as with low energy consumption and simplified procedures, is of crucial importance.
Crystallization is a key technology used as a purification and isolation process both on a laboratory and an industrial scale in a wide variety of chemical engineering fields.
The solids produced in crystallization processes based on different operation could have various physical and chemical properties such as crystal size distribution (CSD), crystal morphology and solid-state form, which have a strong effect on the final product properties (e.g. dissolution behavior, bioavailability, density, etc.), as well as on the efficiency of the downstream processes (such as filtration, drying etc.) .
It is well known that equilibria between solid and liquid phases are of crucial importance for the design of industrial crystallization processes .
Solubility values of the substance in a specified solvent provide information of supersaturation, which mainly determines the crystallization dynamics such as nucleation and growth behavior, as well as yield.
If a single solvent cannot satisfy the request of the crystallization process, the
combination of two or more intermiscible solvents would be chosen and the solid phases in the mixed solvents are necessary to be determined.
Calcium propionate will be part of a formulation that is used to treat processed fruits and vegetables in order to control enzymatic browning in these foods.
The application procedure for calcium propionate involves dipping, spraying, or immersing fruits and vegetables into a container holding the aqueous formulation of calcium chloride, calcium ascorbate and calcium propionate.
Any remaining liquid on the treated fruits and vegetables is then removed by centrifuging or similar removal processes.
The combination of calcium propionate, calcium chloride and calcium ascorbate is highly effective in inhibiting enzymatic browning in processed fruits and vegetables.
Enzymatic browning primarily affects the aesthetic quality of fruits and vegetables and, to a lesser extent, can also adversely affect their flavor and nutritional value.
Common or Usual Name: Calcium propionate
Chemical Name: Calcium propionate
Chemical Abstracts Service (CAS) Number: 4075-81-4
Empirical Formula and Formula Weight: C6H10O4Ca
Chemical Structure:
Calcium propionate is affirmed as Generally Recognized as Safe (GRAS), under 21 CFR §184.1121, when used as an antimicrobial agent, at a level not to exceed goodmanufacturing practice, in the following foods:
baked goods, cheeses, confections and frostings, gelatins, puddings and fillings.
Calcium propionate is a safe and reliable food and feed additive.
Calcium propionate can be metabolized and absorbed by humans and animals as a precursor for glucose synthesis.
In addition, calcium propionate provides essential calcium to mammals.
In the perinatal period of dairy cows, many cows cannot adjust to the tremendous metabolic, endocrine, and physiological changes, resulting in ketosis and fatty liver due to a negative energy balance (NEB) or milk fever induced by hypocalcemia.
On hot weather days, cow feed (TMR or silage) is susceptible to mildew, which produces mycotoxins.
These two issues are closely related to dairy health and performance.
Propionic acid is the primary gluconeogenic precursor in dairy cows and one of the safest mold inhibitors.
Therefore, calcium propionate, which can be hydrolyzed into propionic acid and Ca2+ in the rumen, may be a good feed additive for alleviating NEB and milk fever in the perinatal period of dairy cows.
Calcium propionate can also be used to inhibit TMR or silage deterioration in hot weather and regulate rumen development in calves.
This paper reviews the application of calcium propionate in dairy cows.
There are many important challenges in dairy production, including reducing the feed intake and metabolic diseases caused by a negative energy balance (NEB) and milk fever during the perinatal period and mycotoxin pollution of feed induced by environmental and climatic conditions, which have negative effects on milk production and quality and pose a potential threat to human health.
In particular, ketosis and hypocalcemia represent two potentially devastating insults to the lactating dairy cow.
Appropriate dosages of calcium propionate as a feed additive can effectively alleviate these difficulties and serve the dairy industry.
Since calcium propionate does not inhibit yeast growth, Calcium propionate is one of the most useful antimicrobial preservatives in the fermented foods industry, especially in bread and fermented dairy products; in aqueous solution, it can dissociate to propionic acid (the active antifungal ingredient) and calcium ions.
Calcium propionate can be used as a feed preservative, growth promoter, intestinal microbiota enhancer, or appetite suppressant in animal nutrition.
In the dairy cow industry, calcium propionate can also be applied in many cases to inhibit mycotoxin production and as a metabolite precursor additive.
Propionic acid and Ca2+ are basic components in the rumen fluid, which means that calcium propionate is safe to add to the feed of dairy cows.
Calcium propionate is approved by the World Health Organization (WHO) and the United Nations Food and Agriculture Organization (FAO) for use in food or feed additives.
Therefore, Calcium propionate is used as a safe and valuable additive in the dairy cow industry.
To update our knowledge on calcium propionate application for dairy cow performance and metabolism, we reviewed the effects of calcium propionate supplementation on decreasing feed mycotoxins, alleviating dairy cow NEB and milk fever, and promoting rumen development in dairy calves.
Calcium propionate is an organic salt formed by the reaction of calcium hydroxide with propionic acid (also known as propanoic acid).
Calcium propionates chemical formula is Ca(OOCCH2CH3)2.
The compound occurs in either crystalline or powder form.
Calcium propionate is soluble in water and only very slightly soluble in alcohol.
Calcium propionate is used as a food preservative in breads and other baked goods because of its ability to inhibit the growth of molds and other microorganisms.
Calcium propionate is not toxic to these organisms, but does prevent them from reproducing and posing a health risk to humans.
Propionic acid occurs naturally in some foods and acts as a preservative in those foods.
Some types of cheese, for example, contain as much as 1% natural propionic acid.
Studies indicate that calcium propionate is one of the safest food additives used by the food industry.
Rats fed a diet containing nearly 4% calcium propionate for a year showed no ill effects.
As a result, the U.S. Food and Drug Administration has placed no limitations on its use in foods.
In addition to baked goods, Calcium propionate is commonly used as a preservative in chocolate products, processed cheeses, and fruit preserves.
The tobacco industry has also used calcium propionate as a preservative in some of its products.
Calcium propionate or calcium propanoate is the calcium salt of propionic acid.
The chemical formula of this compound is Ca(C2H5COO)2.
Calcium propionate appears as a white crystalline solid, and the molar mass of this compound is 186 g/mol.
Calcium propionate is slightly soluble in water and alcohols such as methanol and ethanol.
Moreover, this substance is insoluble in acetone and benzene.
The crystal structure of this compound is monoclinic.
There are several uses of calcium propionate.
Calcium propionate is mainly used as a food additive.
We can list it as E 282.
Further, Calcium propionate is an important food preservative.
Calcium propionate is useful as a food additive in bread, bakery items, processed meat, whey, and most of the dairy products.
Other than that, this substance is important in agriculture to prevent milk fever in cows, as a feed supplement, etc.
The key difference between sodium propionate and calcium propionate is that sodium propionate contains a sodium cation bound to the propionate anion, whereas calcium propionate contains a calcium cation bound to two propionate anions.
The chemical formula of sodium propionate is Na(C2H5COO), whereas the chemical formula of calcium propionate is Ca(C2H5COO)2.
Moreover, sodium propionate can be produced via the reaction between propionic acid and sodium carbonate while calcium propionate is produced via the reaction between propionic acid and calcium carbonate.
When considering the uses of sodium propionate, Calcium propionate is important as a food preservative, food additive, important in bakery products, especially for mould inhibiting.
Calcium propionate is useful as a food additive in bread, bakery items, processed meat, whey, and most dairy products.
Below infographic summarizes the differences between sodium propionate and calcium propionate
Global ingredient supplier Danisco Cultor has released in the U.S. a new form of calcium propionate preservative that can reducing yeast in formulations by 15% to 25%.
The new calcium propionate, called Grindsted Pro 45, is encapsulated in emulsifiers that delay the preservative's ill-effects on yeast activity and promises "significant cost savings for bakers," the company announced.
If the claims are true, then bakers can avoid adding extra yeast and reduce fermentation time.
Benefits of encapsulation:
Danisco Culto's Food Science Innovation division explained that pure calcium propionate has the disadvantage of reducing the effect of yeast during proofing, requiring bakers to add additional yeast, or extend fermentation time, in order to obtain the same bread volume.
A dosage of 0.6% of the new preservative is said to be able to overcome this problem because the encapsulated calcium propionate is not released until the end of the proofing process.
As a result of encapsulation, the preservative is less dusty to handle than traditional calcium propionate, improving the working environment in industrial bakeries.
In addition, the emulsifiers used to encapsulate the calcium propionate are responsible for improving crumb softness, the company said.
The preservative is said to provide a shelf life of up to 10 days.
IUPAC NAME:
(2R)-2-[(1S)-1,2-dihydroxyethyl]-4,5-dihydroxyfuran-3-one
Calcium dipropanoate
calcium dipropanoate
Calcium dipropaonate
Calcium dipropionate
Calcium dipropionate
Calcium Propanoate
Synonyms:
223-795-8
3698682
4075-81-4
8AI80040KW
Calcium dipropanoate
Calcium dipropionate
Calcium propanoate
Calcium propionate
Calciumdipropanoat
Dipropanoate de calcium
