| 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 a highly effective inhibitor of most molds and some bacteria. It is widely used in bread and other bakery products to prevent mold growth, rope formation, and extend shelf life. In addition, Calcium Propionate serves as an excellent source of dietary Calcium. It is easy to handle, dissolves readily, and blends seamlessly into flour.
The Importance of Preservatives
Bread is highly susceptible to microbial growth, especially molds and certain bacteria. While bacteria, molds, and mold spores are typically eliminated during baking, re-contamination occurs via airborne molds, spores, and processing equipment during and after cooling. Strict hygiene controls minimize but do not preclude contamination. Bacterial spores can survive baking and cause rope formation, damaging appearance and texture. Microbial growth rates depend on inoculum levels and types, temperature, humidity, and ingredients. Wrapped or sliced bread is especially prone to spoilage from additional handling post-baking. Preservatives help counter these effects and prolong shelf life.
Application Methods
Given the many factors impacting microbial growth in and on bread, Calcium Propionate levels cannot be precisely correlated with shelf life extension. However, for typical bread recipes, 0.2-0.5% Calcium Propionate (flour weight basis) is recommended. While high concentrations may initially impart a slight odor, it rapidly dissipates during cooling.
Calcium Propionate can be added at the start of dough-making with other dry ingredients. Slight effects on rising, resulting in mildly reduced loaf volume, can sometimes occur but are readily addressed by adding extra yeast. Addition at the end of dough-making is also suitable. In all cases, initial baking trials are advisable to determine specific organoleptic and physical effects.
Other Applications
Calcium Propionate can also be used as a preservative in cheese, cheese analogues, and processed cheese products according to quantum satis principles or current Good Manufacturing Practice (GMP). This means it can be added at levels necessary to achieve the intended preservative effect.
Packaging and Grades Available
1. Premium CP Crystal: Low-dust, flour-compatible crystals; 25 kg bags
2. Premium CP Granule: Dust-free granules; 25 kg bags
3. Premium CP Powder: Flour-compatible powder; 25 kg bags
4. Standard CP Granule: Dust-free granules; 25 kg bags
5. Standard CP Powder: Flour-compatible powder; 25 kg bags
Customized packaging available upon request. Please contact us for details.
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