CALCIUM PROPIONATE

Calcium propionate is the calcium salt of propionic acid. Propionic acid is a natural acid present in small quantities in many foods. In fermented foods however, propionic acid can be present in high concentrations because it is produced by fermentation bacteria. Calcium propionate is used as preservative or antimicrobial, mainly against fungi. Calcium ions are necessary for the enzyme ?-amylase to break down the starches in bread, making them available for the yeast top grow, and improving the texture of the bread. If enough of the amylose portion of starch is converted into sugar, retrogradion of bread is slowed down or prevented. In agriculture, it is used, amongst other things, to prevent milk fever in cows and as a feed supplement. Calcium propionate is used in bakery products. Cheeses, confections and frostings, gelatins, puddings and fillings, and jams and jellies. In commercial practice the amount of calcium propionate used will be limited by cost and the possibility of imparting off-tastes or textures to food. Calcium propionate is used in bakery products as a mold inhibitor. Mold contamination is considered a serious problem amongst bakers, and conditions commonly found in baking present near-optimal conditions for mold growth. Calcium propionate can be used: as an antimicrobial agent; at levels not exceeding current good manufacturing practice in baked goods, cheeses, confections and frostings, gelatins, puddings and fillings, and jams and jellies. Calcium propionate is an organic salt formed by the reaction of calcium hydroxide with propionic acid (also known as propanoic acid). Its chemical formula is Ca (OOCCH2CH3)2. The compound occurs in either crystalline or powder form. It is soluble in water and only very slightly soluble in alcohol. Calcium propionate is used as a food preservative in breads and other baked goods because of its ability to inhibit the growth of molds and other microorganisms. It is not toxic to these organisms, but does prevent them from reproducing and posing a health risk to humans. Propionic acid occurs naturally in some foods and acts as a preservative in those foods. Some types of cheese, for example, contain as much as 1% natural propionic acid. Studies indicate that calcium propionate is one of the safest food additives used by the food industry. Rats fed a diet containing nearly 4% calcium propionate for a year showed no ill effects. As a result, the U.S. Food and Drug Administration have placed no limitations on its use in foods. In addition to baked goods, it is commonly used as a preservative in chocolate products, processed cheeses, and fruit preserves. The tobacco industry has also used calcium propionate as a preservative in some of its products. Beyond its role as a food additive, calcium propionate finds some application in the manufacture of butyl rubber. Adding it to the raw product makes it easier to process the rubber and protects the rubber from scorching during manufacture.