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
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 0 g
- Saturated Fat 0 g
- Trans Fat 0 g
- Monounsaturated Fat 0 g
- Polyunsaturated Fat 0 g
- Cholesterol 0 mg
- Sodium 15 mg
- Salt 0.04 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 0 g
- Water 0.4 g
- Water 0.4 g
- Minerals 21545 mg
- Major Minerals 21545 mg
Minerals
Calcium propionate is a mould inhibitor for bread, not a dairy food. The dry salt is 0 kcal. Calcium is ~21.5% of the formula (~21530 mg/100 g). Propionate is a short-chain acid salt, not starch or sugar.
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.