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CAS Number: 4075-81-4 (anhydrous)
Synonyms: Propionic acid calcium salt, E282, calcium dipropionate, Bioban-C, Mycoban (trademark), calcium propanoate, propionan vápenatý (Czech)
Physical Properties: White to off-white crystalline powder or granules (hygroscopic, but less deliquescent than sodium propionate). Moderately soluble in water (approx. 50 g/100 mL at 20°C; higher solubility in hot water). Very slightly soluble in ethanol. Insoluble in acetone and ether. Molecular weight 186.22 g/mol (anhydrous; contains 21.5% calcium by weight). Melting point >300°C (decomposes without melting). pH of 10% solution is 7.5–9.0 (slightly alkaline, less alkaline than sodium propionate). Density 1.42 g/cm³. Practically odorless (much less odor than propionic acid). Stable in dry form; deliquesces slowly in high humidity. In solution, stable at pH 4–9. Calcium content is typically 20–21% Ca²⁺.
Applications: Bakery (most common use: bread of all types including white, whole wheat, rye, multigrain; tortillas corn and wheat; English muffins, bagels, pita, flatbreads, pizza dough, hamburger buns, hot dog buns, croissants, Danish pastries, cakes especially high-ratio and butter cakes, muffins, scones, and specialty baked goods such as keto, paleo, and gluten-free). Cheese and dairy (processed cheese, cheese slices, cheese spreads, cottage cheese, cream cheese, yogurt, sour cream as preservative and also for calcium fortification). Animal feed (mold inhibitor for animal feeds, pet foods, and silage; also as a calcium supplement in livestock diets). Meat and poultry (surface treatment for sausages and some processed meats). Beverages (some fruit juices where calcium-fortified and propionate acts as preservative). Pharmaceuticals (preservative in topical creams and as a calcium source in nutritional supplements). Cosmetics (preservative in soaps, lotions, and shampoos, providing less salty feel than sodium salt).
Description:
Calcium propionate (E282) is the calcium salt of propionic acid and is the most popular propionate preservative in North American bakeries, whereas sodium propionate (E281) is more common in Europe. The key advantage of calcium propionate is that it does not add sodium to the product, making it ideal for low-sodium and heart-healthy formulations. In bread, the typical usage level is 1000 to 4000 parts per million based on flour weight. At these levels, calcium propionate contributes approximately 200 to 800 milligrams of calcium per kilogram of bread, representing 20 to 80 percent of the Daily Value for calcium, thus providing a nutritional benefit of calcium fortification. For example, some commercial breads use E282 both as a preservative and as a calcium source to meet health claims such as "good source of calcium."
The antimicrobial mechanism is identical to that of sodium propionate. After dissolution, calcium propionate releases propionate ions, and in the slightly acidic dough at pH 5.0 to 6.0, propionate is protonated to propionic acid, which enters mold cells and disrupts metabolism. However, the presence of calcium ions (Ca²⁺) may also have a slight additional stabilizing effect on the dough by strengthening the gluten network, as calcium crosslinks with gluten proteins, and by slowing staling, as calcium inhibits amylopectin retrogradation. This can result in improved bread volume, texture, and shelf life compared to sodium propionate. Taste-wise, calcium propionate has a very faint, almost undetectable flavor, whereas sodium propionate can sometimes leave a slight mineral or "soapy" aftertaste at higher concentrations. For this reason, many artisan bakers prefer calcium propionate.
However, calcium propionate is less soluble in water, at approximately 50 grams per liter, compared to sodium propionate at 100 grams per liter, which can cause recrystallization or uneven distribution if not mixed properly. To ensure uniform dispersion, bakers often dissolve calcium propionate in warm water at 40 to 50°C before adding it to the dough. Another nuance is that calcium propionate can slow down yeast fermentation slightly more than sodium propionate because calcium ions are known to inhibit some yeast enzymes, including invertase and hexokinase. However, this effect is minor at typical usage levels and can be compensated by slightly increasing the yeast quantity or fermentation time. In high-sugar doughs such as sweet breads, brioche, and donuts, the preservative effectiveness of propionates is reduced because high sugar lowers water activity, and sugar may also interact with the preservative. In such cases, bakers may combine calcium propionate with potassium sorbate (E202) for synergistic effects.
The acceptable daily intake for calcium propionate as propionic acid equivalents is "not specified," the same as all propionates. Safety evaluations confirm no adverse effects. Notably, calcium propionate is also a normal metabolite in the body; propionic acid is a substrate for gluconeogenesis and lipid metabolism. Some individuals with propionic acidemia, a rare genetic disorder caused by deficiency of propionyl-CoA carboxylase with an incidence of approximately 1 in 100,000, cannot metabolize propionate. For these individuals, foods containing propionates, including bread, cheese, and naturally fermented foods, can cause severe metabolic acidosis, developmental delay, and neurological damage. However, for the general population, E282 is extremely safe.
In the European Union, calcium propionate is authorized in bread and bakery wares at up to 2000 milligrams per kilogram as propionic acid. In the United States, it is GRAS under 21 CFR 184.1221. In animal feed, calcium propionate is used for two purposes: mold inhibition in stored grain and compound feeds, and treatment of ketosis (acetonemia) in dairy cows. For ketosis, calcium propionate is drenched orally at 200 to 300 grams per cow as a source of propionate that the liver converts to glucose via gluconeogenesis, raising blood glucose levels and reducing ketone bodies. This is a well-established veterinary treatment. In recent years, some consumers have expressed concern about "preservatives" in bread, leading to "propionate-free" claims. To meet this demand, bakers use sourdough, vinegar, raisin juice concentrate, or cultured wheat flour to naturally produce propionic acid. However, the end result is chemically the same propionate, often at similar or higher levels. Overall, calcium propionate remains the gold standard for extending the mold-free shelf life of bread and baked goods, balancing efficacy, safety, cost, and consumer acceptance.
SAFETY INFORMATION ABOUT E282 – CALCIUM PROPIONATE
First aid measures:
Description of first aid measures:
General advice:
Consult a physician.
Show this safety data sheet to the doctor in attendance.
Move out of dangerous area:
If inhaled:
If breathed in, move person into fresh air.
If not breathing, give artificial respiration.
Consult a physician.
In case of skin contact:
Take off contaminated clothing and shoes immediately.
Wash off with soap and plenty of water.
Consult a physician.
In case of eye contact:
Rinse thoroughly with plenty of water for at least 15 minutes and consult a physician.
Continue rinsing eyes during transport to hospital.
If swallowed:
Do NOT induce vomiting.
Never give anything by mouth to an unconscious person.
Rinse mouth with water.
Consult a physician.
Firefighting measures:
Extinguishing media:
Suitable extinguishing media:
Use water spray, alcohol-resistant foam, dry chemical or carbon dioxide.
Special hazards arising from the substance or mixture
Carbon oxides, Nitrogen oxides (NOx), Hydrogen chloride gas
Advice for firefighters:
Wear self-contained breathing apparatus for firefighting if necessary.
Accidental release measures:
Personal precautions, protective equipment and emergency procedures
Use personal protective equipment.
Avoid breathing vapours, mist or gas.
Evacuate personnel to safe areas.
Environmental precautions:
Prevent further leakage or spillage if safe to do so.
Do not let product enter drains.
Discharge into the environment must be avoided.
Methods and materials for containment and cleaning up:
Soak up with inert absorbent material and dispose of as hazardous waste.
Keep in suitable, closed containers for disposal.
Handling and storage:
Precautions for safe handling:
Avoid inhalation of vapour or mist.
Conditions for safe storage, including any incompatibilities:
Keep container tightly closed in a dry and well-ventilated place.
Containers which are opened must be carefully resealed and kept upright to prevent leakage.
Storage class (TRGS 510): 8A: Combustible, corrosive hazardous materials
Exposure controls/personal protection:
Control parameters:
Components with workplace control parameters
Contains no substances with occupational exposure limit values.
Exposure controls:
Appropriate engineering controls:
Handle in accordance with good industrial hygiene and safety practice.
Wash hands before breaks and at the end of workday.
Personal protective equipment:
Eye/face protection:
Tightly fitting safety goggles.
Faceshield (8-inch minimum).
Use equipment for eye protection tested and approved under appropriate government standards such as NIOSH (US) or EN 166(EU).
Skin protection:
Handle with gloves.
Gloves must be inspected prior to use.
Use proper glove
removal technique (without touching glove's outer surface) to avoid skin contact with this product.
Dispose of contaminated gloves after use in accordance with applicable laws and good laboratory practices.
Wash and dry hands.
Full contact:
Material: Nitrile rubber
Minimum layer thickness: 0.11 mm
Break through time: 480 min
Material tested:Dermatril (KCL 740 / Aldrich Z677272, Size M)
Splash contact
Material: Nitrile rubber
Minimum layer thickness: 0.11 mm
Break through time: 480 min
Material tested:Dermatril (KCL 740 / Aldrich Z677272, Size M)
It should not be construed as offering an approval for any specific use scenario.
Body Protection:
Complete suit protecting against chemicals, The type of protective equipment must be selected according to the concentration and amount of the dangerous substance at the specific workplace.
Respiratory protection:
Where risk assessment shows air-purifying respirators are appropriate use a fullface respirator with multi-purpose combination (US) or type ABEK (EN 14387) respirator cartridges as a backup to engineering controls.
If the respirator is the sole means of protection, use a full-face supplied air respirator.
Use respirators and components tested and approved under appropriate government standards such as NIOSH (US) or CEN (EU).
Control of environmental exposure
Prevent further leakage or spillage if safe to do so.
Do not let product enter drains.
Discharge into the environment must be avoided.
Stability and reactivity:
Chemical stability:
Stable under recommended storage conditions.
Incompatible materials:
Strong oxidizing agents:
Hazardous decomposition products:
Hazardous decomposition products formed under fire conditions.
Carbon oxides, Nitrogen oxides (NOx), Hydrogen chloride gas.
Disposal considerations:
Waste treatment methods:
Product:
Offer surplus and non-recyclable solutions to a licensed disposal company.
Contact a licensed professional waste disposal service to dispose of this material.
Contaminated packaging:
Dispose of as unused product
