Processed
Calcium Propionate
Calcium propionate is the calcium salt of propionic acid, the preferred mould inhibitor for sliced bread, buns, tortillas, and many yeast-raised bakery goods. It suppresses rope bacteria and surface moulds that spoil soft loaves in warm distribution without the sharp odour of free propionic acid when used at bakery levels. Calcium also contributes a small mineral load that formulators account for in dough chemistry and enrichment declarations. Good material is a white free-flowing powder or granule that mixes evenly into flour. Overuse can slow yeast and leave a faint cheese-like note; correct levels extend mould-free shelf life when water activity, cooling, and packaging cooperate. Encapsulated grades delay release for sensitive doughs. Store dry. Sodium propionate is an alternative where calcium is unwanted; this leaf centres the calcium salt common in pan bread.
Also known as: E282, Calcium propionate, Calcium propionate, Puropion-san karushiumu, Bǐngsuān gài, Propionato de calcio
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Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 1.04 g
- Saturated Fat 0.48 g
- Trans Fat 0 g
- Monounsaturated Fat 0.2 g
- Polyunsaturated Fat 0.19 g
- Cholesterol 0 mg
- Sodium 20 mg
- Salt 0.05 g
- Total Carbohydrate 93.2 g
- Dietary Fibre 0 g
- Total Sugars 87.8 g
- Complex / starch 2.14 g
- Protein 2.09 g
- Water 5.07 g
- Energy 403 kcal
- Water 5.07 g
- Carbohydrates 93.2 g
- Sugars 87.8 g
- Monosaccharides 61.4 g
- Disaccharides 26.3 g
- Starch 2.14 g
- Amylose 0.54 g
- Amylopectin 1.61 g
- Digestible Starch 1.82 g
- Resistant Starch 0.21 g
- Protein 2.09 g
- Fat 1.04 g
- Saturated Fat 0.48 g
- Monounsaturated Fat 0.2 g
- Polyunsaturated Fat 0.19 g
- Vitamins 24.7 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.01 mg
- Vitamin B2 — Riboflavin 0.02 mg
- Vitamin B3 — Niacin 0.1 mg
- Vitamin B5 — Pantothenic Acid 0.05 mg
- Vitamin B6 0.02 mg
- Vitamin B7 — Biotin 0.2 µg
- Vitamin B9 — Folate 1.8 µg
- Vitamin C 2 mg
- Vitamin E 0.09 mg
- Vitamin K 0.4 µg
- Minerals 306 mg
- Major Minerals 300 mg
- Trace Minerals 5.9 mg
- Salt 0.05 g
- Sodium Chloride 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.01 · vitamin-b2-riboflavin: 0.02 · vitamin-b3-niacin: 0.1 · vitamin-b5-pantothenic-acid: 0.05 · vitamin-b6: 0.02 · vitamin-b7-biotin: 0.2 · vitamin-b9-folate: 1.8 · vitamin-e: 0.09 · vitamin-k: 0.4 ·
Minerals
Sodium: 20.04 · Potassium: 220 · Calcium: 60 · Iron: 0.5 · Zinc: 0.4 · Iodine: 5 ·
Refined processed sweeteners and additives are energy-dense carbohydrate with little else.
History
Propionic acid’s antifungal properties were recognised in dairy and later translated to bakery preservation.
Calcium propionate entered commercial bread as a mould and rope inhibitor for wrapped loaves.
Industrial sandwich bread made calcium propionate a default soft-bread preservative worldwide.
E282 listed calcium propionate among authorised propionates for bakery and cheese applications.
Encapsulated and clean-label natural fermentation propionate systems competed with classic powder dosing.