Quick Search
CAS NUMBER: 4075-81-4
EC NUMBER: 223-795-8
MOLECLAR FORMULA: C6H10CaO4
MOLECULAR WEIGHT: 186.22
IUPAC NAME: calcium;propanoate
Calcium Propionate or calcium propionate has the formula Ca(C2H5COO)2.
Calcium Propionate is the calcium salt of propanoic acid.
USES:
As a food additive, Calcium Propionate is listed as E number 282 in the Codex Alimentarius.
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, Calcium Propionate is used, amongst other things, to prevent milk fever in cows and as a feed supplement.
Calcium Propionate prevents 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 food additive present in many foods, especially baked goods.
Calcium Propionate acts as a preservative to help extend shelf life by interfering with the growth and reproduction of microorganisms.
Though Calcium Propionate has its benefits for food manufacturers, you may wonder whether calcium propionate is safe to eat.
Calcium Propionate is a naturally occurring organic salt formed by a reaction between calcium hydroxide and propionic acid.
Calcium Propionate’s commonly used as a food additive — known as E282 — to help preserve various food products, including:
-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.
Calcium Propionate extends the shelf life of various goods by interfering with the growth and reproduction of molds and other microorganisms.
Mold and bacterial growth are a costly issue in the baking industry, as baking provides conditions that are close to ideal for mold growth.
Calcium Propionate is an organic salt that helps preserve food by interfering with the ability of microorganisms, such as molds and bacteria, to reproduce.
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.
Calcium Propionate is a preservative that helps keep your food safe to eat.
Calcium Propionate's used in:
-baked goods
-cheeses
-jams
-puddings
-frostings
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.
Function:
Calcium Propionate 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 Propionate is added during the dough phase and its optimal use level is mainly dependent on the formula and the desired shelf life of the finished product.
Commercial Production:
Calcium Propionate is formed by neutralizing chemically-synthesized propionic acid with calcium hydroxide.
Although Calcium Propionate 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, resulting in a push to reduce or altogether eliminate it from formulations.
Application:
Here are some factors that bakers and formulators must consider when using this ingredient:
Calcium Propionate is most active in the pH range below 5.5.
Therefore, Calcium Propionate 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 Propionate and potassium sorbate are commonly used together, to achieve a broad spectrum of mold inhibition while maintaining product quality.
Calcium Propionate 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 propionate 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 Propionate 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.
Calcium Propionate is used as an antimicrobial agent
Calcium Propionate is used in accordance with current good manufacturing practices and use does not exceed what is needed for desired effect
Calcium Propionate is used in:
-baked goods
-cheeses
-confections
-frostings
-gelatins
-puddings
-fillings
-jams or jellies
Calcium propionate or Calcium Propionate, the calcium salt of propionic acid, is a common bread and meat preservative which functions by inhibiting the growth of mold & other bacterial and therefore prolong food shelf life.
Calcium Propionate also provides nutritional value as a source of calcium.
The European food additive number for it is E282.
Calcium Propionate is a new type of food preservative developed in recent decades with its considered safety over sodium benzoate (E211), and price lower than potassium sorbate (E202).
Calcium propionate is made from the reaction of propionic acid with calcium carbonate or calcium hydroxide.
Antimicrobial Activity:
Calcium propionate is more active than sodium benzoate against molds, but have no activity against yeast, thus making it an ideal choice for bakery products (proper amount at the concentration 0.1-0.4%) that use yeast as an ingredient.
Calcium Propionate can also be functioned as mold and rope inhibitors in:
-cheese
-non-alcoholic beverages
-confections
-fillings
-frostings
-fresh dough
-pizza crust
-puddings
-gelatins
-jams
-jellies
-some meat products
Propionic acid (E280) will go into the cells of mold and then inhibits the enzyme metabolism; at the same time, it will inhibit microbial growth by competing with alanine or other essential amino acids which are needed for microbial growth.
That is the mechanism of calcium propionate work to prevent mold and other microorganisms.
Propionic acid is also a preservative that can be found in natural foods.
Calcium Propionate has the best preservation activity when compared with calcium propionate and sodium propionate.
Sodium propionate is also used as a mold inhibitor, but calcium form is better as it can help reduce sodium levels in food, also provide the nutritional value of calcium.
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.
As a bread preservative, Calcium Propionate helps keep baked goods fresher longer by preventing mold and bacterial growth.
Calcium propionate is generally used as a food preservative in bread. It has also been reported to reduce milk fever in dairy cows.
Calcium propionate was used as an antifungal agent in bread.
Calcium Propionate was also used to investigate the influence of calcium salts on growth, polygalacturonase activity and infection of peach fruit by Monilinia fructicola.
Calcium propionate, also known as “Calcium Propionate” 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.
Calcium propionate, also known as calcium salt and propanoic acid is a white powder that has a faint smell.
The compound is stable at room temperature.
Calcium Propionate is hygroscopic and incompatible with strong oxidizing agents.
Calcium Propionate has a melting point of 300oC and a pH value of 7 to 9.
Calcium Propionate is slightly soluble in alcohol and fully soluble in water.
Calcium Propionate as the newer food antifungal agent, is the calcium salt of propanoic acid which is a antifungal agent.
Calcium Propionate 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 Propionate is deliquescent in moist air and loses crystal water when heated to 120 ℃ .
Calcium Propionate changes phase at 200~210 ℃ and decomposes to calcium carbonate at 330~340 ℃ .
Under acidic conditions, Calcium Propionate 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 Propionate is a normal intermediate product of animal metabolism and is safe eaten by animals.
Calcium Propionate 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 ,it can effectively prevent feed molding and prolong shelf life of feed .
If combined with other inorganic complexes, Calcium Propionate can also improve the appetite of livestock, increase milk production in cows, and its dosage is less than 0.3% of the combined feed.
Calcium Propionate 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 ,Calcium Propionate has a strong inhibitory effect on the various types of fungi, aerobic bacillus or gram-negative bacilli.
Calcium propionate is produced by reacting calcium hydroxide with propionic acid.
GENERAL USES OF Calcium Propionate:
*In Food:
During dough preparation, calcium propionate 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 propionate is mostly effective below pH 5.5, which is relatively equal to the pH required in the dough preparation to effectively control mold.
Calcium propionate can assist in lowering the levels of sodium in bread.
Calcium propionate can be used as an browning agent in processed vegetables and fruits.
Other chemicals that can be used as alternatives to calcium propionate is sodium propionate.
*In Beverage:
Calcium propionate is used in preventing the growth of microorganisms in beverages.
*In Pharmaceuticals:
Calcium propionate powder is utilized as an anti-microbial agent.
Calcium Propionate 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 propionate to inhibit mold growth on the product.
*In Agriculture:
Calcium propionate is used as a food supplement and in preventing milk fever in cows.
The compound can also be used in poultry feed, animal feed, for instance cattle and dog food.
Calcium Propionate is also used as a pesticide.
*In Cosmetics :
Calcium propionate E282 inhibit or prevent bacterial growth, therefore protect cosmetic products from spoilage.
The material is also used in controlling the pH of personal care and cosmetic products.
*Industrial Uses:
Calcium propionate is used in paint and coating additives.
Calcium Propionate is also used as plating and surface treating agents.
*In Photography:
Calcium propionate is used in making photo chemicals and photographic supplies.
PHYSICAL PROPERTIES:
-Molecular Weight: 186.22
-Exact Mass: 186.0204996
-Monoisotopic Mass: 186.0204996
-Topological Polar Surface Area: 80.3 Ų
-Physical Description: White crystalline powder
-Color: White
-Form: Powder
-Solubility: It can soluble in water
-Decomposition: When heated to decomposition it emits acrid smoke and irritating fumes.
-pH: 6,0-9,0 (10 % aqueous solution)
Calcium propionate extends the shelf life of various goods by interfering with the growth and reproduction of molds and other microorganisms.
Calcium propionate is an organic salt that helps preserve food by interfering with the ability of microorganisms, such as molds and bacteria, to reproduce.
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 or calcium propionate has the formula Ca(C2H5COO)2.
Calcium Propionate is the calcium salt of propanoic acid.
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.
CHEMICAL PROPERTIES:
-Hydrogen Bond Donor Count: 0
-Hydrogen Bond Acceptor Count: 4
-Rotatable Bond Count: 0
-Heavy Atom Count: 11
-Formal Charge: 0
-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
Calcium Propionate has a melting point of 300oC and a pH value of 7 to 9.
Calcium Propionate is slightly soluble in alcohol and fully soluble in water.
Calcium Propionate as the newer food antifungal agent, is the calcium salt of propanoic acid which is a antifungal agent.
Calcium Propionate 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 Propionate is deliquescent in moist air and loses crystal water when heated to 120 ℃ .
Calcium Propionate changes phase at 200~210 ℃ and decomposes to calcium carbonate at 330~340 ℃ .
SYNONYMS:
CALCIUM PROPIONATE
Calcium dipropionate
Calcium Propionate
Propanoic acid, calcium salt
Mycoban
calcium;propanoate
Propanoate (calcium)
propionic acid calcium
Propionic acid calcium salt
Calcium propionate
calcium dipropanoate
Propanoic acid, calcium salt (2:1)
Bioban-C
Calcium propionate
Bioban-C
Calcium dipropionate
Propionic acid, calcium salt
Calcium propinate
Calcium Propionate
Propionic acid calcium salt
