Progusta Calcium Acetate

1 of 8 products in this brand
Calcium acetate is an effective growth inhibitor of many bacteria and molds. It is widely employed in bread and other bakery products to extend shelf-life and to prevent rope formation. The high moisture content of bakery goods encourages the growth of molds and rope bacteria. Rope spoilage is characterized by a sticky, wet, and brownish crumb as well as an unpleasant smell. Rope forming bacteria and many mold spores are heat resistant and survive the temperatures of the baking process. Also, re-contamination can occur. These are all good reasons to use a preservative to extend the shelf life of bakery goods. Calcium acetate is a preservative that is very effective against rope bacteria with some efficacy against molds. The recommended dosage for Progusta CA is 0.2 – 0.5% based on flour weight. In all cases, it is advisable to carry out an initial baking test, so that the precise effects on odor, flavor and bread volume can be determined.

Ingredient Name: Calcium Acetate

Functions: Mold Inhibitor, Preservative, Shelf Life Enhancer

Physical Form: Powder, Solid

Similar Products

  • TypeDocument Name
View All Documents

Knowde Enhanced TDS

Identification & Functionality

Ingredient Name
Ingredients
Calcium Acetate
Food Additive Number
E 263, INS 263
Technologies

Applications & Uses

Use Level
0.2-0.5%
Recommended Uses & Known Applications
  • Calcium acetate is an effective growth inhibitor of many bacteria and molds. It is widely employed in bread and other bakery products to extend shelf-life and to prevent rope formation.
  • High moisture content of bakery goods encourages the growth of molds and (rope) bacteria. Rope spoilage is characterized by a sticky, wet and brownish crumb as well as an unpleasant smell.
  • Rope forming bacteria and many mold spores are heat resistant and survive the temperatures of the baking process. Also re-contamination can occur. All good reasons to use of a preservative in order to extend the shelf life of bakery goods.
  • Calcium acetate is a preservative very effective against rope bacteria with some efficacy against molds. The recommended dosage for Progusta CA is 0.2 - 0.5% based on flour weight.
  • In all cases, it is advisable to carry out an initial baking test, so that the precise effects on odor, flavor and bread volume can be determined.
  • Other applications include: Buffering, Stabilizing, use as firming agent, leavening agent, calcium fortification, etc.

Properties

Physical Form
Appearance
White agglomerate or powder
Typical Properties
ValueUnitsTest Method / Conditions
Molecular Weight158.17
Assay Content (Dried Basis)99.0 - 100.5%
Arsenic contentmin. 3
Chloride contentmin. 0.05
Flash Point (decomposes)min. 250
Fluoride Contentmin. 0.005
Heavy metals Contentmin. 10
Insoluble In Watermin. 0.1
Iron Contentmin. 10
Lead Contentmin. 2
Mercury Contentmin. 1
Oxidisable impurities Content (as formic acid)min 0.1
pH (10% solution)6.0 - 9.0
Sulphate Contentmin. 0.1
Water Contentmin. 6.0
Water Solubility at 0°C37.4
Water Solubility at 100°C29.7
Water Solubility at 25°C35.3

Regulatory & Compliance

Legislation

Calcium acetate is an approved food additive according to EU and FDA legislation and JECFA (FAO/WHO), and FCC food standards.

Packaging & Availability

Packaging Information
  • Progusta CA granular grade available in 20kg polyethylene lined paper bags.
  • Progusta CA powder grade available in 20kg and 50lb polyethylene lined paper bags and in various big bags.

Storage & Handling

Stability

Progusta CA is 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 packing, dry and at room temperature.