- Ingredient Name:Calcium Acetate
- Functions:Shelf Life Enhancer, Mold Inhibitor, Preservative
- Physical Form:Powder, Solid
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.
