Complaint
| Item | FCC V | Result |
| Appearance | White crystals or crystalline 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% |
Calcium propionate, also known as "calcium propanoate" in some places, is a chemical commonly used as a food additive to ward off mold and other bacterial growth in a range of different packaged and prepared foods. It is a carbolyic acid and is the calcium salt of propionic acid, and has the chemical formula Ca(C2H5COO)2. One of its primary jobs is to break down and decompose certain amino acids that occur in nature, and can be found pretty easily in human and animal sweat, as well as in situations of bacterial fermentation. Modern manufacturers often synthesize it in labs and isolate it specifically for food production. It's a common addition to many commercial bread products since it helps them resist mold and makes it possible for grocers to store them for weeks on the shelf. Commercial dairy products often incorporate it, too, and it's commonly mixed in with a range of canned foods to help keep them tasting fresh. Sometimes it can be added to livestock feed to help prevent diseases, particularly among dairy cows. In small quantities it's generally considered safe for human consumption, though there have been some reports of side effects and allergies.
The compound works primarily as an inhibitor. In simple terms, this means that it works within a substance to stop the energy source that any development of bacteria would depend upon. As a result, the propionic acid prevents even naturally occurring bacteria from feeding since it destroys or at least blocks the enzymes that provide essential fuel for bacterial growth.
Calcium propanoate is common in nature in settings where bacterial growth is likely, and it tends to be most prolific in moist, energy-rich environments. Raw milk generally contains trace amounts naturally. Researchers are also able to create it chemically, too, which tends to be a lot faster and less expensive than extracting it from pre-existing sources. The synthetic version is registered as "E number 282" on Table 3 in the Codex General Standard for Food Additives, a document written by the Food and Agriculture Organization of the United Nations and the World Health Organization. The "E" rating means that it is accepted by the European Union for the same applications and definitions.
