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CAS Number: 4075-81-4
EC Number: 223-795-8
Molecular Formula: C6H10CaO4
Molecular Weight: 186.22
E 282, molecular formula C6H10CaO4, is a naturally-occurring organic salt formed by a reaction between calcium hydroxide and propionic acid.
E 282 helps preserve food by interfering with the ability of microorganisms, such as molds and bacteria, to reproduce.
E 282’s commonly used as a food additive, known as E 282, to help preserve various foods.
E 282 is used in a wide variety of food products, E 282 (Calcium Propionate) has been approved for use by the Food and Drug Administration (FDA), World Health Organization (WHO), and Food and Agriculture Organization of the United Nations (FAO).
E 282, also known as calcium salt and propanoic acid is a white powder that has a faint smell.
E 282 is stable at room temperature.
E 282 is hygroscopic and incompatible with strong oxidizing agents.
E 282 has a melting point of 300oC and a pH value of 7 to 9.
E 282 is slightly soluble in alcohol and fully soluble in water.
E 282 as the newer food antifungal agent, is the calcium salt of propanoic acid which is a antifungal agent.
E 282 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.
E 282 is deliquescent in moist air and loses crystal water when heated to 120 ℃ .
E 282 changes phase at 200~210 ℃ and decomposes to calcium carbonate at 330~340 ℃ .
Under acidic conditions, E 282 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 .
E 282 is a normal intermediate product of animal metabolism and is safe eaten by animals.
E 282 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, E 282 can also improve the appetite of livestock, increase milk production in cows, and E 282 dosage is less than 0.3% of the combined feed (use propionic acid to count).
Calcium propanoate or E 282 has the formula Ca(C2H5COO)2.
E 282 is the calcium salt of propanoic acid.
E 282 is generally used as a food preservative in bread.
E 282 has also been reported to reduce milk fever in dairy cows.
E 282 is a naturally occurring organic salt formed by a reaction between calcium hydroxide and propionic acid.
E 282 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.
E 282 has been approved for use by the Food and Drug Administration (FDA), World Health Organization (WHO), and Food and Agriculture Organization of the United Nations (FAO).
E 282 is a preservative that helps keep your food safe to eat.
E 282's used in baked goods, cheeses, jams, puddings and frostings, according to the U.S. Food and Drug Administration (FDA).
E 282 is the calcium salt of propionic acid, while sodium propionate is the sodium salt of that same acid.
E 282 and sodium propionate are antifungal and also help stop the growth of certain bacteria, according to the FDA.
E 282 is the calcium salt of propanoic acid.
E 282 is used as a food preservative and is commonly found in commercial bread and other baked goods.
However, E 282 can also be found in processed meat, whey, and other dairy products.
E 282 meets the specifications of the Food Chemicals Codex and is generally recognized as safe (GRAS).
As a bread preservative, E 282 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, E 282 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, E 282 severely inhibits this problem.
E 282’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, E 282 also contributes to the nutritional value of the food because E 282 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.
E 282 İs the calcium salt of propionic acid.
E 282 is a preservative commonly used in baked goods around the world, where E 282 extends their shelf life by inhibiting the growth of spoilage microorganisms, namely mold and ropy bacteria.
E 282 can be combined with acidulants such as:
Acetic acid,
Citric acid,
Nenzoic acid,
Lactic acid,
Etc.
Format of E 282:
Dry
Function of E 282:
E 282 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.
E 282 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.
Applications of E 282:
In bakery products, E282 (Calcium Propionate) can be used:
For mold control, especially for yeast-leavened product,
For consistent protection against mold, with minimal organoleptic impact.
Here are some factors that bakers and formulators must consider when using this ingredient:
E 282 is most active in the pH range below.
Therefore, E 282 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, E 282 and potassium sorbate are commonly used together, to achieve a broad spectrum of mold inhibition while maintaining product quality.
E 282 is the ideal preservative for bread and rolls because E 282 has little effect on yeast and does not interfere with E 282 fermentation.
In some applications such as cakes, however, E 282 may not be a good preservative option, as the high use level and E 282 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 E 282 is preferred for the preservation of cakes.
E 282 is effective at inhibiting growth of mold and ropy bacteria when E 282 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.
E 282 or calcium propanoate, 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.
E 282 also provides nutritional value as a source of calcium.
The European food additive number for it is E 282.
E 282 is a new type of food preservative developed in recent decades with E 282 considered safety over sodium benzoate (E 211), and price lower than potassium sorbate (E 202).
E 282 is made from the reaction of propionic acid with calcium carbonate or calcium hydroxide.
Uses of E 282:
E 282 is the salt of propionic acid which functions as a preservative.
E 282 is effective against mold, has limited activity against bacteria, and no activity against yeast.
E 282 is soluble in water with a solubility of 49 g/100 ml of water at 0°c and insoluble in alcohol.
E 282 is less soluble than sodium propionate.
E 282s optimum effectiveness is up to ph 5.0 and E 282 has reduced action above ph 6.0.
E 282 is used in bakery products, breads, and pizza crust to protect against mold and “rope.”
E 282 is also used in cold-pack cheese food and pie fillings.
Typical usage level is 0.2–0.3% and 0.1–0.4% based on flour weight.
As a food additive, E 282 is listed as E number 282 in the Codex Alimentarius.
Calcium propanoate is used as a preservative in a wide variety of products, including but not limited to bread, other baked goods, processed meat, whey, and other dairy products.
In agriculture, E 282 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, propanoates do 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 %).
When propanoic acid is infused directly into rodents' brains, E 282 produces reversible behavior changes (e.g. hyperactivity, dystonia, social impairment, perseveration) and brain changes (e.g. innate neuroinflammation, glutathione depletion) that may be used as a model of human autism in rats.
According to the Pesticide Action Network North America, E 282 is slightly toxic
This rating is not uncommon for food products
Vitamin C is also rated by the same standards as being slightly toxic.
Calcium propanoate can be used as a fungicide on fruit.
E 282 is the most widely used antimycotic in breadmaking.
E 282 is often utilized at about 0.2%, flour basis
Higher concentrations lead to flavor problems and begin to inhibit yeast fermentation.
E 282 is a food additive present in many foods, especially baked goods.
E 282 acts as a preservative to help extend shelf life by interfering with the growth and reproduction of microorganisms.
E 282 is used as a preservative in foods, tobacco, feed grain, cosmetics, and pharmaceuticals.
Has been used in the production of butyl rubber and as an antifungal drug
Inhibitor of molds & other microorganisms in foods, tobacco, pharmaceuticals, in butyl rubber to improve processability and scorching resistance.
In Food of E 282:
During dough preparation, E 282 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.
E 282 is mostly effective below pH 5.5, which is relatively equal to the pH required in the dough preparation to effectively control mold.
E 282 can assist in lowering the levels of sodium in bread.
E 282 can be used as an browning agent in processed vegetables and fruits.
Other chemicals that can be used as alternatives to E 282 is sodium propionate.
In Beverage of E 282:
E 282 is used in preventing the growth of microorganisms in beverages.
In Pharmaceuticals of E 282:
E 282 powder is utilized as an anti-microbial agent.
E 282 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 E 282 to inhibit mold growth on the product.
In Agriculture of E 282:
E 282 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.
E 282 is also used as a pesticide.
In Cosmetics of E 282:
E 282 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.
In Photography of E 282:
E 282 is used in making photo chemicals and photographic supplies.
Industry Uses of E 282:
E 282 is used in paint and coating additives.
E 282 is also used as plating and surface treating agents.
Agricultural chemicals (non-pesticidal),
Paint additives and coating additives not described by other categories,
Plating agents and surface treating agents,
Chemical food additive.
Consumer Uses of E 282:
Agricultural products (non-pesticidal),
Paints and coatings,
Photographic supplies, film, and photo chemicals,
Food additive.
Other Uses of E 282:
Food Preservative of E 282:
E 282 is an acid-type food preservative, with E 282 inhibitory effected by the environmental pH.
When pH 5.0 minimum inhibitory concentration is 0.01%, pH 6.5 is 0.5%.
In the acidic medium, E 282 has a strong inhibitory effect on the various types of fungi, aerobic bacillus or gram-negative bacilli.
E 282 has a specific effect on preventing the production of Aflatoxin streptozotocin, but has little effect on the yeast.
In the food industry, E 282 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, E 282 can be used for feed antifungal agent.
E 282 is used for breads, pastries and cheese preservatives and feed fungicide.
E 282 as a food preservative, E 282 is mainly used for bread, because sodium propionate keeps pH of bread rising, delays the fermentation of the dough, sodium propionate 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 propionate is better than E 282.
But E 282 is more stable than sodium propionate.
In food industry, except uses for bread, pastries, cheese, E 282 can also be used for preventing soy sauce from getting moldy which inhibits the refermentation.
In medicine, E 282 can be made into powders, solutions and ointments to treat skin disease caused by parasitic fungi.
Ointment (liquid) contains 12.3% sodium propionate, while a powder contains 15% E 282.
E 282’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.
In Nature of E 282:
White particles or crystalline powder, odorless or slightly specific odor.
Soluble in water (40%), difficult to dissolve in alcohol, ether, etc. Hygroscopic because propionic acid is an intermediate of human normal metabolism, E 282 is safe and non-toxic.
The monohydrate is a colorless monoclinic flaky crystal.
Soluble in water, slightly soluble in ethanol and methanol, almost insoluble in acetone and benzene.
In the humid air deliquescence, when heated to 120 deg C, the loss of crystal water, 200 -210 deg C phase change occurs, 330~340 deg C decomposition into calcium carbonate.
E 282 is an acid food preservative, and E 282 antibacterial activity is affected by the Environmental pH value.
In acidic medium, E 282 has a strong inhibitory effect on all kinds of mold, Gram negative bacilli or aerobic bacillus.
There is an effect on the prevention of the production of aflatoxin, and almost no effect on yeast.
In the food industry, mainly used in vinegar, soy sauce, bread, cakes and soy products, the maximum use (in propionic acid) 2.5g/kg.
The maximum use of raw wet products 0. 25g/kg.
E282 has the formula Ca(C2H5COO)2.
E282 is the calcium salt of propanoic acid.
Preparation of E 282:
E 282 is produced by reacting calcium hydroxide with propionic acid.
Mechanism of Action of E 282:
E 282 suppresses mold and bacteria growth on bread and cakes, but does not inhibit yeast.
However, E 282 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 E 282 can enrich bread and rolls, E 282 is normally used in their production.
Production of E 282:
E 282 serves to mitigate a costly issue in the baking industry: mold and bacterial growth.
As a food additive, E 282 is used to extend the shelf life of various goods in a wide variety of products, including but not limited to: bread, other baked goods, processed meat, whey, and other dairy products.
History of E 282:
As early as 1906, E 282 was discovered to be effective against ropy bacteria in bread.
Both propionic acid and E 282 calcium salt derivative have been well established as antimicrobials.
Since the 1930s, propionates have been used to preserve bread in the U.S.
Characteristics of E 282 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 E 282
Synonyms of E 282:
bioban-c
calciumpropanoate
E282 (Calcium Propionate)E282 (Calcium Propionate)E282 (Calcium Propionate)E282 (Calcium Propionate)
Propanoicacid,calciumsalt
propionatedecalcium
PROPIONIC ACID HEMICALCIUM SALT
PROPIONIC ACID CALCIUM SALT
E282 (Calcium Propionate)
Calcium dipropionate
MAGGRAN(R) CPR
MAGNESIA 87264
E282 (Calcium Propionate) FOOD GRADE
E282 (Calcium Propionate) 95%
PROPIONIC ACID HEMICALCIUM TYPE II
E282 (Calcium Propionate) >=97.0% (dry substance, NT)
E282 (Calcium Propionate) 99.0-100.5% (in dried substance), meets analytical specification of E 282
CalClum propionate
Low Price E282 (Calcium Propionate) CAS:4075-81-4
High quality Cas:4075-81-4 E282 (Calcium Propionate) with best price
E282 (Calcium Propionate) CAS 4075-81-4
CalciumPropionateExtraPure
CalciumPropionate,>99%
CAPROSIL SALZ
CAPROSIL SALT G
propionic acid calcium salt hydrate
CALCIUMPROPIONATE,POWDER,FCC
propionic acid calcium
E282 (Calcium Propionate) POWDER
E282 (Calcium Propionate), 97%, 5% H2O max
E282 (Calcium Propionate) pure
E282 (Calcium Propionate), anhydrous
E282 (Calcium Propionate), 98+%
Bis(propionic acid) calcium
Bis(propionic acid)calcium salt
Dipropionic acid calcium salt
Calcium propiohate
E282 (Calcium Propionate), 98+% 1KG
Propanoicacid, calciuM salt (2:1)
CalciumPropionate>
E282 (Calcium Propionate) fandachem
E282 (Calcium Propionate) Basic information
E282 (Calcium Propionate) ISO 9001：2015 REACH
Propanoate (calcium)
Food Grade E282 (Calcium Propionate) 25kg/Bag Preservatives CAS No.: 4075-81-4
E282 (Calcium Propionate), GR
Natural E282 (Calcium Propionate)
E282 (Calcium Propionate)
4075-81-4
Calcium dipropionate
Calcium propanoate
Propanoic acid, calcium salt
Mycoban
calcium;propanoate
UNII-8AI80040KW
Propanoate (calcium)
propionic acid calcium
Propionic acid calcium salt
E282 (Calcium Propionate)
8AI80040KW
calcium dipropanoate
Bioban-C
E282 (Calcium Propionate);Bioban-C; Calcium dipropionate
Caswell No. 151
CHEBI:81716
Propionic acid, calcium salt
HSDB 907
EINECS 223-795-8
EPA Pesticide Chemical Code 077701
calciumpropionate
Calcium propinate
E282 (Calcium Propionate), FCC
DSSTox_CID_7556
EC 223-795-8
C6H10CaO4
DSSTox_RID_78503
DSSTox_GSID_27556
SCHEMBL52363
CHEMBL3186661
DTXSID1027556
AMY37013
Tox21_202432
Propanoic acid, calcium salt (2:1)
AKOS015903218
NCGC00259981-01
M140
CAS-4075-81-4
FT-0623409
P0503
Q417394
Propionic acid calcium 1000 microg/mL in Acetonitrile:Water
