Calcium propionate (along with propionic acid and sodium propionate) is used as a preservative in bread and other baked goods.
It keeps bread and baked goods from spoiling by preventing mold and bacterial growth.
It is widely employed in bread to prevent mould and extend the normal shelf life of the product. It is easy to handle and easy to incorporate into flour.
- Extends shelf life
- Inhibits growth of unwanted microbes
- Is a dust free product for highest solubility
- Improves taste and texture
Product name Calcium propionate
Formula (CH3CH2COO) 2Ca
Product form White agglomerate or powder
Molecular weight 186.22 g/mol
CAS No. 4075‐81‐4 EINECS No. 223‐795‐8
Methods of Use
Since there are many factors affecting the mould growth rate on bread, the levels of used propionates 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% on the mass of flour is recommended. Although some odour at this concentration may be noticed when the bread is still hot, it rapidly disappears during cooling.
AgileNobel offers the best quality propionates from the most sophisticated HALAL, GMP, KOSHER certified facilities in the world.
25 kg. poly lined bags
Other products of interest:
- Sodium propionates
- Sodium Meta bi-sulphite
- Sodium Acid pyrophosphates