Calcium Propionate

Calcium propionate is used as a preservative in bread and other baked goods, and it may be combined with propionic acid and sodium propionate. Calcium propionate powder is used as a preservative in a wide variety of products, including but not limited to: bread, other baked goods, processed meat, whey, and other dairy products. It helps keep baked goods fresh by preventing mould and bacterial growth that would otherwise cause them to go bad. It also occurs naturally in butter and some types of cheese.

It is a safe and reliable mildew inhibitor for food and feed approved by World Health Organization (WHO) and United Nations Food and Agriculture Organization (FAO). Like other fats, calcium propionate preservative can be absorbed by people and livestock through metabolism and provide necessary calcium, which is incomparable to other mildew inhibitors.

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Key Benefits of Calcium Propionate in Food

Extend shelf life

Prevent food spoilage caused by mold

No impact on taste and flavor

Be harmless to human health

Calcium Propionate In Food

Calcium Propionate Uses

Calcium propionate is an acid-type food preservative. Under acidic conditions, it produces free propionic acid and has an antibacterial effect. It has a strong inhibitory effect on various molds, gram-negative bacilli or aerobic bacillus in acid medium (starch, protein and oil-containing substances), and can also inhibit the production of aflatoxin, but has no effect on yeast. It is harmless to humans and animals with no toxic side effects. It is a new, safe and efficient antifungal agent for food, feed and Chinese medicine preparations.

Baked goods: bread, pastries, muffins, etc.

Dairy products: cheese, milk powder, whey, yogurt, etc.

Beverages: soft drinks, fruit juice drinks, etc.

ic beverages:, malt beverages, wine, cider, etc.

Processed meats: hot dogs, ham, luncheon meat, etc.

Is Calcium Propionate Safe？

Calcium propionate is a common preservative in baked food. It is often used in combination with sodium propionate and propionic acid to maintain the freshness of baked goods. In some types of cheese and butter, calcium propionate is also naturally existed. Many consumers often question the safety of this food additive.

However, the US Food and Drug Administration (FDA) has classified calcium propionate as safe. Other organizations such as the World Health Organization (WHO) have also recognized that calcium propionate is non-toxic and safe, and can be used in accordance with the standard dosage currently used by food manufacturers.

In addition, the human body does not store calcium propionate, so it does not accumulate in cells. Calcium propionate does not accumulate in cells, but is broken down and absorbed, metabolized through the digestive tract, and then excreted from the body. When the digestive system breaks down the food you eat, it also breaks down the calcium in propionic acid. Then it is easily absorbed and metabolized, just like other fatty acids in the body. Then it was eliminated.

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