Processed
Encapsulated Propionate
Encapsulated calcium propionate delays release of the salt so yeast can ferment freely early in proofing before mould inhibition asserts in the cooled loaf. Fat or specialty coatings suit sensitive doughs, long proof, and formulas that show yeast lag with free powder. Verify release profile with the supplier for bake cycle length. Capsules should be intact dry; broken coating behaves like free powder. Cost is higher—use when process need justifies it.
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Characteristics
Preparations
Traits
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 19.5 g
- Saturated Fat 17 g
- Trans Fat 0 g
- Monounsaturated Fat 1.8 g
- Polyunsaturated Fat 0.5 g
- Cholesterol 0 mg
- Sodium 12 mg
- Salt 0.03 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 0 g
- Water 0.4 g
- Energy 176 kcal
- Water 0.4 g
- Ash 80 g
- Fat 19.5 g
- Saturated Fat 17 g
- Monounsaturated Fat 1.8 g
- Polyunsaturated Fat 0.5 g
- Vitamins 0.4 mg
- Vitamin E 0.4 mg
- Minerals 17232 mg
- Major Minerals 17232 mg
Fat-encapsulated calcium propionate delays release until baking so yeast is less inhibited. About 20% hydrogenated vegetable coating supplies the only calories (~176 kcal from fat); the core remains a 0-energy calcium salt. Elemental calcium of 17.2 g is about 80 g of calcium propionate, recorded as ash.
History
Encapsulated propionates addressed yeast inhibition complaints in long-proof breads.
Coated grades spread in artisan-style industrial loaves needing clean fermentation then shelf life.
Improved coating systems refined timed release for frozen dough and par-bake.