Name | Calcium Propionate |
Appearance | White Granules |
Chemical Formula | C6H10CaO4 |
Standard | USP, FCC, BP, EP, JP, etc. |
Grade | Preservative |
CAS | 4075-81-4 |
Calcium propionate is perhaps most commonly used as a preservative in bread and dairy products, since these are often at high risk of spoilage. The acid is typically added in small amounts, usually in liquid form, and works on the cellular level to prevent mold and bacterial growth. This allows retailers to keep foods looking and tasting fresh for far longer than they would otherwise, which can increase profits and sales margins; it can also benefit the consumer by allowing food to stay fresher for longer either on the counter or in the fridge.
As a Shelf-Stable Food Additive
In addition to dairy and breads, it is frequently used in canned fruits, batter mixes, and other packaged and preserved foods where mold can occur. In these cases small amounts of liquid or crystalline propionate are usually added to cans, boxes, and packages just before they're sealed. The additive doesn't have a taste and doesn't usually impact the overall quality of the food, aside from preventing spoilage.
Item | FCC V | Result | |
Appearance | White powder | White crystalline powder | |
Identification | Conforms to Standard | Conforms to Standard | |
Assay (On anhydrous basis) | 98.0% - 100.5% | 99.1% | |
Fluoride | ≤ 0.003% | < 0.003% | |
Insoluble Substances | ≤ 0.2% | 0.11% | |
Lead | ≤ 2 mg/kg | < 2 mg/kg | |
Magnesium (as MgO) | Passes Test (about 0.4%) | Passes Test | |
Loss on Drying | ≤ 5.0% | 4.5% |