Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Food Ingredients Functions
- Ingredients
- Calcium Propionate
- Food Additive Number
- E 282, INS 282
- Technologies
Features & Benefits
- Product Highlights
Probake® CP calcium propionate is supplied in three grades:
- A low dust and easy soluble granular grade
- A powder grade
- A fine powder grade.
CrystalPro calcium propionate is supplied as a low dust crystal grade.
Applications & Uses
- Markets
- Food & Nutrition Applications
- Use Level
- 0.2-0.5%
- Recommended Uses & Known Applications
Bread preservation
Calcium propionate is an effective growth inhibitor of most molds and some bacteria.
It is widely employed in bread and other bakery products to prevent mold growth and rope formation and to extend the shelf life. In addition, calcium propionate is preferred in rolls and bread because it contributes to nutritional enrichment by supplying calcium. It is easy to handle, dissolves well and is easy to blend into the flour.The need for preservatives
Bread is very susceptible for microbial growth, especially the growth of molds and some specific bacteria. Bacteria, Molds and mold-spores are usually killed during the baking process, but re-contamination of the bread occurs by airborne molds and spores and by the processing equipment during and after cooling. Although strict attention to bakery hygiene can greatly reduce contamination, it is not possible to avoid it completely. Bacterial spores are heat resistant and some can 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 temperatures and high humidity. Microbial growth rate is also influenced by the ingredients used. Wrapped or sliced bread is particularly susceptible to microbial spoilage, because of additional processing steps after baking. The use of a preservative is therefore beneficial in extending the shelf life of bakery goods.Application method
Since there are many factors affecting the microbial growth in and on bread, the levels of calcium propionate cannot be correlated precisely with the extension of the shelf life. In general, however, for standard bread recipes, a dosage of 0.2-0.5% calcium propionate on flour weight is recommended. Although the odor of calcium propionate at high concentrations may be noticed when the bread is still hot, it rapidly disappears during cooling.
Calcium propionate can be added at the start of dough-making together with the other dry ingredients. In some cases, a small effect on the rising step can be observed, resulting in a small reduction in volume of the finished loaf. This can be overcome by the addition of some extra yeast. Calcium propionate can also be added at the end of the dough making.
In all cases, it is advisable to carry out an initial baking test, in order to determine the precise organoleptic and physical effects of the calcium propionate addition.Other Applications
Calcium propionate can also be applied as a preservative in other products like cheese, cheese analogs and other processed cheese products according to the quantum satis principle or the current Good Manufacturing Practice (GMP). This means that calcium propionate can be used at levels as high as necessary to achieve the intended purpose.
Properties
- Typical Properties
- Solubility Profile
Temperature Solubility 0°C 42.8 g/100 ml 25°C 39.9 g/100 ml 30°C 39.1 g/100 ml 60°C 38.3 g/100 ml 80°C 39.9 g/100 ml 100°C 48.4 g/100 ml
| Value | Units | Test Method / Conditions | |
| Heavy metals Content | max. 10 | ppm | — |
| Iron Content | max. 50 | — | — |
| Lead Content | max. 2 | — | — |
| Flash Point | min. 250 | — | — |
| Molecular Weight | 186.22 | — | — |
| Arsenic content | max. 3 | ppm | — |
| Assay Content (Dried Basis) | 99.0 - 100.5 | % | — |
| Fluoride Content | max. 30 | — | — |
| Insoluble In Water | max. 0.2 | — | — |
| Magnesium Content (as MgO) | max. 0.4 | — | — |
| Mercury Content | max. 1 | — | — |
| pH (10% solution) | 7.5-9.0 | — | — |
| Water Content | max. 5.0 | — | — |
Regulatory & Compliance
- Certifications & Compliance
- Legislation
Calcium propionate is an approved food additive according to EU and FDA legislation and JECFA (FAO/WHO), FCC and Japanese food standards.
Packaging & Availability
- Packaging Information
- Probake® CP granular EU grade available as low dust granules in 20kg, 50lb and 1000kg big bags.
- Probake® CP powder EU grade available in 25kg and 50lb bags
- Probake® CP fine powder EU grade available in 600kg big bags.
- Probake® CP granular available in 25kg and 50lb bags and in various big bags.
- Probake® CP powder available in 25 kg and 50lb bags.
- Probake® CP fine powder available in 600kg big bags.
- CrystalPro low dust calcium propionate crystal grade, available in 20kg, 50lb and various big bags.
Storage & Handling
- Shelf Life
- 2 years
- Stability
Probake® CP and CrystalPro are stable for 2 years from date of production. Physical stability and appearance may change before the end of shelf-life if not stored in well closed original packaging, dry and at room temperature.