| Customization: | Available |
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| CAS No.: | 4075-81-4 |
| Formula: | C6h10cao4 |
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Fresh Stock Food Preservative E282 Vegan Halal Calcium Propionate Crystal for Bread at Wholesale
Calcium propionate, also known as calcium propionate, is an organic salt of calcium and a food preservative. There are many types of food preservatives, such as benzoic acid and acetic acid. Sorbic acid, potassium sorbate, calcium sorbate, propionic acid, sodium propionate, and calcium propionate, among others, are suitable for bread preservation. Currently, only acetic acid and calcium propionate are available, with calcium propionate being the best.
Calcium propionate is a safe food and feed preservative approved by the World Health Organization and the Food and Agriculture Organization of the United Nations.
Calcium propionate is a food preservative. Under acidic conditions, free propionic acid can be formed, playing an antibacterial role. In the environment of acidic media such as starch and protein, as well as oily substances, it has a strong inhibitory effect on various molds, gram-negative bacteria, or aerobic bacteria, can effectively inhibit the occurrence of aflatoxin, and is harmless to yeast, humans, and animals.
Calcium propionate is generally used in bread and pastries. Calcium propionate is alkaline and inhibits yeast activity, delaying dough fermentation. The use of calcium propionate in bread also has the effect of strengthening calcium, which is beneficial for the formation of gluten tissue. If calcium propionate is used in Western pastries, it will react with baking soda in the leavening agent to generate insoluble calcium carbonate, thereby reducing CO2 production.
Calcium propionate, a bread preservative, has no nutritional value for bread and cannot keep it from mold for a long time. It can only inhibit the growth of mold in the bread and delay the moldy time. So, it can solve the problem of bread quickly becoming moldy during hot summers or rainy seasons, reduce losses, and ensure people's physical health. However, there are many reasons for bread mold. There is a large amount of mold in the air, so in addition to adding a preservative - calcium propionate - to the bread, it is also necessary to pay attention to the hygiene of production equipment, production environment, and operators. There should be a hygiene supervisor to meet the hygiene requirements before operation and packaging can be carried out. This way, the bread can be stored for a long time.
In addition to being a bread preservative, calcium propionate has various effects in fields such as medicine, food, and cosmetics.
1. Calcium supplementation effect: Calcium propionate is a calcium supplement that contains products containing calcium propionate that can provide the calcium needed by the human body, helping to maintain bone health and development.
2. Acid-base balance effect: Calcium propionate can regulate acid-base balance and maintain the stability of acid-base balance in the body.
3. Anti allergic effect: Calcium propionate is used in some anti allergic drugs to alleviate allergic and inflammatory reactions.
4. Food additive function: As a food additive, calcium propionate can be used to regulate the acidity of food, increase its stability and antibacterial properties, and extend its shelf life.
5. Cosmetic function: Calcium propionate is often used as a stabilizer, regulator, etc. in cosmetics to increase the stability and texture of the product.
It should be noted that during the use of calcium propionate, guidance on dosage and method of use should be followed to avoid unnecessary side effects or safety risks.
| Test Item | Spec. | result | ||
| Appearance | White powder | conformity | ||
| Content | ≥ % | 99.00 | 99.5 | |
Moisture |
120' C 2H % |
≤ 5.0 |
3.7 |
|
| PH | 10% | 7-9 | 7.5 | |
| Acidity | % | ≤ 0.11 | 0.06 | |
| Water insoluble | (%) | ≤ 0.15% | 0.07 | |
| Magnesium ( as MgO) | % | ≤ 0.4 | 0.23 | |
| Fluoride (as F) | % | ≤ 0.003 | < 0.001 | |
| Arsenic | % | ≤ 0.0004 | < 0.0002 | |
| Heavy metals( as Pb) | (%) | ≤ 0.001 | <0.0007 | |
| Conclusion | Conforms to FCCIV Standard | |||
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