| Customization: | Available |
|---|---|
| CAS No.: | 4075-81-4 |
| Formula: | (CH3CH2coo)2ca |
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ChemicalName |
CalciumPropionate |
| Formula | (CH3CH2COO)2Ca |
| ProductForm | WhiteCrystals,Granules,or Powder |
| MolecularWeight | 186.22g/mol |
| ENo. | E-282 |
| CASNo. | 4075-81-4 |
| EINECSNo. | 223-795-8 |
| HSCodeEU | 2915.50.00 |
| HSCode US | 2915.50.5000 |
| Flashpoint | >250°C |
|
Solubility in Water at 0°C 42.8g/100 ml at 25°C 39.9g/100 ml at 30°C 39.1g/100 ml at 60°C 38.3g/100 ml at 80°C 39.9g/100 ml at 100°C 48.4g/100 ml |
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Applications
Bread Preservation
Calcium Propionate is an effective growth inhibitor of most molds and some bacteria. It is widely used in bread and other bakery products to prevent mold growth, rope formation, and to extend the shelf life. In addition, Calcium Propionate serves as an excellent Calcium supplement. It is easy to handle, dissolves well, and is easy to blend into flour.
The Significance of Preservatives
Bread is very susceptible for microbial growth, especially the growth of molds and some specific bacteria. Although bacteria, molds,and mold-spores are usually killed during the baking process, re-contamination of the bread occurs by airborne molds and spores, and by the processing equipment during and after cooling. Strict attention to bakery hygiene can greatly reduce contamination, but it is not possible to avoid it completely. Bacterial spores are heat resistant and may survive the baking process, causing rope formation on bakery goods. Rope is characterized by a brownish, sticky, and wet crumb, which causes an unpleasant overall appearance. The rate of microbial growth on bread is affected by the number and type of spores present. It is accelerated by high storage temperature and high humidity. Microbial growth rate is also influenced by the ingredients used. Wrapped or sliced bread is particularly susceptible to microbial spoilage due to additional processing steps after baking. The use of a preservative is therefore beneficial in extending the shelf life of bakery goods.
Application Methods
Since there are many factors affecting the microbial growth in and on bread, the levels of Calcium Propionate cannot be correlated precisely with the extension of shelf life. In general, however, for common bread recipes, a dosage of 0.2%-0.5% Calcium Propionate on flour weight is recommended. Although the odor of Calcium Propionate at high concentrations may be noticed when the bread is still hot,it rapidly disappears during cooling.
Calcium Propionate can be added at the start of dough-making together with the other dry ingredients. In some cases, a small effect on the rising step can be observed, resulting in a small reduction
in volume of the finished loaf. This can be overcome by the addition of some extra yeast. Calcium Propionate can also be added at the end of dough-making. In all cases, it is advisable to carry out an initial baking test, in order to determine the precise organoleptic and physical effects of the use of Calcium Propionate.
Other Applications
Calcium Propionate can also be applied as a preservative in other products like cheese, cheese analogues, and other processed cheese products according to the quantum satis principle or the current Good Manufacturing Practice(GMP). This means that Calcium Propionate can be used at levels as high as necessary to achieve the intended purpose.
Packaging/ Available Grades
1. Premium CP Crystal available in dust-free, flour-compatible crystals in 25KG bags.
2. Premium CP Granule available in dust-free granules in 25KG bags.
3. Premium CP Powder available in flour-compatible powder in 25KG bags.
4. Standard CP Granule available in dust-free granules in 25KG bags.
5. Standard CP Powder available in flour-compatible powder in 25KG bags.
Other packaging arrangements can be made, please contact us for details.
FAQ
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