Calcium Propionate Pure Powder E282 Vegan Bakery Gluten Free Food Presertive AU 50 gram to 4.5 KG

                          Calcium Propionate Powder

Calcium propionate or calcium propanoate, the calcium salt of propionic acid, is a common bread and meat preservative which functions by inhibiting the growth of mold & other bacterial and therefore prolong food shelf life. It also provides nutritional value as a source of calcium. The European food additive number for it is E282.

What is Calcium Propionate?

It is a new type of food preservative developed in recent decades with its considered safety over sodium benzoate (E211), and price lower than potassium sorbate (E202). Calcium propionate is made from the reaction of propionic acid with calcium carbonate or calcium hydroxide. 

Is it Vegan?

Yes, it is vegan as made from the chemical reaction, the raw materials used are both manufactured without the use of animal matter or products derived from animal origin. So it is vegan and appropriate for vegetarians.

Does it Contain Dairy?

No. Calcium propionate is not derived from milk so it is dairy free. People who’re lactose intolerance or with milk allergy can eat the food with it.

What are the Uses of Calcium Propionate?

It is used as a preservative in a wide variety of products that include bakery, cheese, meat, dairy products and etc. It is also used for the prevention of milk fever in cattle.

Food

Bread is easy to be contaminated with mold in a hot, humid environment and on the equipment although they were killed during the baking process. Calcium propionate is the mold inhibitor commonly used in bread and other yeast-based bakery goods without interfering with its fermentation as it has no activity against yeast.

In addition, it can enhance calcium nutrition. 

Sodium propionate is not recommended to use in bread or rolls because it will delay fermentation of yeast, but it is suggested in the preservation of cakes while calcium (from calcium propionate) alters the action of chemical leavening agents in cakes.

How to Use it in Bread?

It is commonly added with the other ingredients during the dough-mixing process. 

How Much to be Used?

Baked goods with low pH (higher acidity) such as bread (ph 5.3-5.8), cheese (Swiss Gruyere cheese PH 5.1 – 6.6), and cakes (angel cake, PH 5.2 – 5.6) require smaller quantities; higher pH products such as cake chocolate (ph 7.2-7.6) require more as the dissociated propionic acid is less.

During periods of high humidity and high temperature, a higher use amount is required.

Feed

Calcium propionate can also function as a mold inhibitor and treat milk fever for swine, ruminant (horses and cattles), poultry, fish, pet and other animal feed.

Metabolism

Calcium propionate will be hydrolyzed to propionic acid and calcium after entering into the feed body. Propionic acid is an important volatile fatty acid, a small amount of it will be converted to lactic acid, and the rest will turn to glucose or provide energy after oxidation. It can be seen that calcium propionate is an important energy substance.

Meanwhile, it is a supplement of calcium which benefits teeth, muscles, nerves, and cells work normally and also build and maintain strong bones. 

Is Calcium Propionate Safe to Eat?

Yes, its safety when used as a food additive has been approved by the U.S. Food and Drug Administration (FDA), European Food Safety Authority (EFSA),  Joint FAO/WHO Expert Committee on Food Additives (JECFA), as well as other authorities.

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