Uses of Calcium Propionate
Calcium Propionate is a propionate whose main use is as a preservative to prevent the growth and mold of bread and other baked goods.
• Calcium propionate is effective in preventing food spoilage caused by the growth of Bacillus licheniformis.
• It is used to process baked goods such as bread and cakes to extend the shelf life of the product.
• Some cheeses and butters are inherently calcium propionate because food fermentation produces this compound.
• Calcium propionate is also added to processed foods such as meat, pies and dairy products.
• Calcium propionate is also used in foods such as candy, icing, gelatin, pudding, fresh dough, pizza, non-alcoholic beverages, jams and jellies.
• Calcium propionate is not used in foods, usually in a ratio of 0.1-0.4%. This compound is classified as a non-toxic and safe food additive.
• This compound does not accumulate in body tissues. After ingestion of food, the body separates calcium from propionic acid and then metabolizes the acid to other fatty acids.
• It is also added to tobacco and animal feed because it inhibits the growth of mold and other microorganisms.
• Add calcium propionate to cattle feed to help prevent breast fever. It also supplies calcium to cattle.
• In the medical field, butyl rubber is also used to improve quality.