1kg Calcium Propionate Baking Mold Inhibitor Preservative E282 Bakery VEGAN

Calcium Propionate

Calcium propionate is a preservative commonly used in baked goods around the world. It works to extend the shelf life of baked goods by preventing mold and ropy bread bacteria growth.

Calcium propionate (also known as E282) is the calcium salt of propanoic acid. It is used as a food preservative and is commonly found in commercial bread and other baked goods. However, it can also be found in processed meat, whey, and other dairy products. It meets the specifications of the Food Chemicals Codex and is generally recognized as safe (GRAS). As a bread preservative, it helps keep baked goods fresher longer by preventing mold and bacterial growth. While you might find good mold in certain cheeses, moldy bread is never a good thing.

By prohibiting mold and bacterial growth, calcium propionate extends the normal shelf-life of bread and baked goods. For large-scale baking operations, including bread that is found sliced, wrapped, or foiled in grocery stores, this cuts down on product spoilage and waste. Ordinarily, the high moisture content of bread is an ideal environment for mold growth. However, calcium propionate severely inhibits this problem. It’s best used with yeast-leavened bakery products because the calcium ions interfere with the chemical agents in non-yeast leavened bakery products.

Besides preserving the food for longer periods of time, calcium propionate also contributes to the nutritional value of the food because it is a source of calcium. Calcium is, of course, a very important mineral for the human body. Calcium contributes to bone and tooth health, blood clotting, nerve function, hormone and chemical regulation, and even helps keep a regular heartbeat in the human body.

Nutrition

21 grams of calcium are present in 100 grams of calcium propionate.

Commercial Production

Calcium propionate is formed by neutralizing propionic acid with calcium hydroxide.

Application

Calcium propionate is commonly used as a mold inhibitor in pre-packed and sliced bread. It is added during the dough production phase and concentration is dependent on the item and desired shelf life.