Product Name: Calcium Propionate

CAS:4075-81-4

Molecular formula: 2 (C3H6O2) · Ca

Molecular weight: 186.22

Physical and chemical properties: White crystals, particles or crystalline powders, odorless or with a slight propionic acid odor, stable to light and heat, easily soluble in water.

Packaging: Net weight 25KG per bag.

Storage: Keep in a ventilated and dry place, avoid direct sunlight, and keep away from open flames.

Usage: Preservative, mold inhibitor.

Limited edition:

1. GB2760-2014 (g/kg): 2.5 for bread, vinegar, soy sauce, soy based foods, and pastries; Wet noodle products (refer to cut noodles and Wonton skin) are 0.25 (calculated by propionic acid).

2. FAO/WHO: Processed cheese 3000mg/kg (used alone or in combination with propionic acid, sorbic acid, and their salts).

3. Japan (calculated as propionic acid): 2.5g/kg (3.15g of this product). Mainly used for bread and pastries, it can prevent the growth of Aspergillus niger and aerobic spore producing bacteria. 1.0g of calcium salt (monohydrate salt) is equivalent to 0.790g of propionic acid.

Calcium salts are generally used in bread, while sodium salts are used in pastries. The alkalinity caused by the use of sodium salts can delay dough fermentation, while the use of calcium salts also has a strengthening effect on calcium. If calcium salts are used in pastry, they react with sodium bicarbonate as a leavening agent to produce insoluble calcium carbonate, reducing the amount of CO2 produced. Therefore, sodium salts are mainly used.

Actual usage reference

① Calcium propionate is a safe and reliable food and feed antifungal agent approved for use by the World Health Organization (WHO) and the Food and Agriculture Organization of the United Nations (FAO). Propionates are generally added during dough mixing, and their concentration depends on the type of product and the storage time required for various baked goods. The use of propionate in baked goods not only prevents corrosion, but also has the effect of resisting the formation of fungal toxins by mold.

② Calcium propionate has inhibitory effects on mold and aerobic Bacillus subtilis, which can cause bread to produce sticky threads, in starch, protein and oil containing substances. It is effective against Gram negative bacteria, aflatoxin, etc., but has no inhibitory effect on yeast. Has unique anti mold and anti-corrosion properties. It is a new, safe, and efficient mold inhibitor for food, brewing, feed, and traditional Chinese medicine preparations. Adding 0.3% to bread can prolong the growth of mold for 2-4 days; Adding 0.25% to mooncakes can prolong the growth of mold by 30-40 days.