Calcium Propionate
Preservatives
Minerals & Trace Elements
4075-81-4
E282
C₆H₁₀CaO₄
$2.00 ~ $3.00
Food
Free sample from 100g(NF)
One unit of:25kg/bag
One unit of:25kg/bag
25kg/bag
Product Info
What is Calcium Propionate?
Calcium Propionate is the calcium salt of propionic acid used extensively as a food preservative, primarily in baked goods, to inhibit the growth of mold and prolong shelf life.
How is Calcium Propionate made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Preparation | Inspect and mix Calcium Hydroxide with deionized water to create a slurry. | Purity of raw materials is critical. Calcium Hydroxide (Ca(OH)₂) and Propionic Acid must be food-grade. Water must be deionized to prevent impurities. |
| 2 | Synthesis (Neutralization) | Slowly add Propionic Acid to the Calcium Hydroxide slurry in a glass-lined or stainless steel reactor with constant agitation. | The reaction is exothermic; control the addition rate and temperature (typically below 100°C) to prevent boiling over. Monitor pH to reach a target of 7.0-9.0, ensuring complete neutralization. |
| 3 | Purification & Filtration | Treat the resulting Calcium Propionate solution with activated carbon to remove color, then filter it. | The amount of activated carbon and contact time are key. Filtration (e.g., using a filter press) must remove all suspended solids. The resulting filtrate should be perfectly clear and colorless. |
| 4 | Concentration | Evaporate excess water from the purified solution, typically under vacuum, to increase the concentration. | Vacuum evaporation allows for a lower boiling point, preventing thermal degradation of the product. The solution is concentrated to its saturation point, which is crucial for efficient crystallization. |
| 5 | Crystallization & Drying | Cool the concentrated solution to form crystals. The wet crystal slurry is then dewatered and dried. | The cooling rate affects crystal size. Drying is often done in a spray dryer or fluid bed dryer. The final moisture content must be controlled to be below 5% to ensure stability and prevent caking. |
| 6 | Sieving & Sizing | The dried Calcium Propionate powder is passed through sieves to ensure a uniform particle size. | Mesh size is selected based on customer requirements (e.g., powder or granular). This step ensures consistent product texture and solubility. Oversized particles may be milled and re-sieved. |
| 7 | Final Quality Control & Packaging | Sample the final product for comprehensive testing, then package it in sealed, moisture-proof bags. | Test for assay (purity ≥ 99%), heavy metals (Lead, Arsenic), moisture, and pH. Packaging must protect the product from moisture and contaminants. Proper labeling with batch number and expiration date is mandatory. |
Technical Specifications
| CAS Number | 4075-81-4 |
| Chemical Formula | C₆H₁₀CaO₄ |
| Solubility | ≈49 g/100 mL at 0 °C; 55.8 g/100 mL at 100 °C |
| Storage Conditions | Cool, dry, ventilated, protected from moisture |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
breads
baked goods
processed meats
dairy products as mold inhibitor
Mechanism of action:
| Parameter | Calcium Propionate |
|---|---|
| Functional Category | Preservative; Mold and Rope Inhibitor; Antimicrobial Agent |
| Key Ingredients | Calcium Propionate (Calcium salt of propanoic acid) |
| Mechanism of Action | The active antimicrobial component is undissociated propanoic acid, which passively diffuses across the microbial cell membrane. Inside the more neutral cytoplasm, the acid dissociates, releasing protons (H+). This acidifies the cell interior, disrupting metabolic functions, inhibiting essential enzymes, and expending cellular energy to expel protons, ultimately leading to microbial stasis and inhibition of growth, particularly against molds and rope-forming bacteria. |
| Application Effect in Product | Effectively extends the mold-free shelf life of baked goods like bread, rolls, and cakes. Prevents the development of "rope" spoilage (a bacterial spoilage causing sticky, discolored crumb) caused by *Bacillus* species. Maintains product quality and safety with minimal impact on yeast activity, dough handling, or final product volume and flavor. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Calcium Propionate | Mold Inhibitor | Calcium salt of propionic acid; effective against mold and rope bacteria. | Does not inhibit yeast, ideal for leavened bread; adds dietary calcium; low flavor impact. | Less effective against yeast; requires lower pH (<5.5) for best activity; can interfere with chemical leaveners. | Yeast-leavened baked goods (bread, rolls), tortillas. | To prevent mold in yeast-leavened products without affecting the rise, while also providing calcium fortification. |
| Sodium Propionate | Mold Inhibitor | Sodium salt of propionic acid; effective against mold and rope bacteria. | Does not inhibit yeast; more soluble than calcium propionate; does not interfere with chemical leaveners. | Adds sodium to the final product; less effective against yeast. | Chemically leavened baked goods (cakes, pastries), non-yeast breads. | For mold prevention in baked goods where calcium's interaction with leavening is a concern or sodium is acceptable. |
| Potassium Sorbate | Mold & Yeast Inhibitor | Potassium salt of sorbic acid; broad-spectrum antifungal. | Effective against both mold and yeast; works in a wider pH range (up to 6.5). | Inhibits yeast fermentation, making it unsuitable for most breads; can impart a slight off-flavor at high levels. | Cheese, wine, yogurt, beverages, fillings, chemically leavened baked goods. | For broad mold and yeast protection in products that do not rely on yeast fermentation. |
| Sodium Benzoate | Antifungal & Antibacterial | Sodium salt of benzoic acid; effective against yeast, mold, and some bacteria. | Very low cost; highly effective in acidic environments. | Only effective at low pH (<4.5); can impart a sharp taste; potential to form benzene with ascorbic acid. | Acidic foods: carbonated drinks, salad dressings, jams, fruit juices, pickles. | For cost-effective preservation in highly acidic foods and beverages where its activity is maximized. |
| Cultured Dextrose / Wheat | Natural Mold Inhibitor | Product of fermentation containing organic acids (like propionic acid). | Allows for a "clean label" (e.g., "cultured wheat"); perceived as more natural by consumers. | Significantly more expensive; potency can be less standardized; may introduce allergens (wheat). | "Natural" or "clean-label" baked goods, cheese, meats. | To achieve mold inhibition while maintaining a consumer-friendly, non-chemical ingredient declaration. |
Technical Documents
Available Documentation
Technical documentation & COA available
Safety Data Sheet (SDS)
Yes
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications