| Customization: | Available |
|---|---|
| CAS No.: | 4072-81-4 |
| Formula: | / |
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Calcium Propionate
Appearance: White Powder, Granules, Crystals
Grade: Food, Feed, Pharma
CAS No: 4075-81-4
E No: E282
Einecs No: 260-133-7
HS Code: 2915509000
Molecular Formula: C6H10CaO4
Molar mass: 186.2192 g/mol
MOQ: 1000KG
| Premium Calcium Propionate | For Food, Feed, and Pharmaceutical Uses |
| Standard Calcium Propionate | For Food and Feed Uses |
| Technical Files | TDS - Calcium Propionate |
| SDS - Calcium Propionate |
Product Properties
| 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.
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