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Explore the usage and dosage of calcium propionate together

Calcium propionate powder

Calcium propionate is a food preservative that is commonly used to prevent the growth of mold and bacteria in baked goods, processed cheese, and other foods. It is usually added to these foods in the form of a powder or granules.

Here are some general guidelines for using calcium propionate:

Follow the recommended dosage: The amount of calcium propionate that you should use will depend on the specific food product and the desired shelf life. Always follow the manufacturer’s recommended dosage.

Add during mixing: Calcium propionate should be added to the food product during the mixing stage, so that it is evenly distributed throughout the mixture.

Store properly: Once the food product has been treated with calcium propionate, it should be stored in a cool, dry place to maximize its effectiveness.

Consider the pH level: Calcium propionate works best in foods with a pH level of 5.5 or lower. If the food product has a higher pH level, another preservative may be needed.

Be aware of potential side effects: Some people may be sensitive to calcium propionate, and it can cause symptoms such as skin irritation, headaches, and digestive issues. If you experience any adverse reactions after consuming a food product treated with calcium propionate, stop consuming the product and seek medical attention.

As always, it is important to follow food safety guidelines and regulations when using food additives such as calcium propionate.

(1) China’s “Hygienic Standards for the Use of Food Additives” (GB 2760-2011) stipulates that it can be used in soy products, raw grains, raw wet noodle products (such as noodles, dumpling wrappers, wonton wrappers, siu mai wrappers), bread, pastry, Vinegar, soy sauce, etc. (used for canned bayberry processing technology), of which the maximum usage amount of bean products, bread, cakes, vinegar, and soy sauce is 2.5g/kg, the maximum usage amount of raw grain is 1.8g/kg, raw wet noodle products ( Such as noodles, dumpling wrappers, wonton wrappers, siu mai wrappers) the maximum consumption amount is 0.25g/kg, others (for canned bayberry processing technology) the maximum consumption amount is 50.0g/kg. (Note: The maximum usage above is calculated as propionic acid)

(2) British and American regulations: Due to the short storage time requirements for bread, the amount of calcium propionate added is relatively small, 0.15% to 0.3%.

(3) Regulations of Taiwan Province of my country (1986): It can be used for bread and steamed snacks, with a maximum dosage of 2.5g/kg (calculated as propionic acid).

(4) German regulations: in thin black bread slices, 0.3~0.6g of calcium propionate is added per kilogram of flour.

(5) Japanese regulations (1985): for cheese, the maximum dosage is 3g/kg (calculated as propionic acid); for bread and Western-style cakes, the maximum dosage is 2.5g/kg (calculated as propionic acid). If calcium propionate is used together with sorbic acid and potassium sorbate in cheese, or with one of these preparations, the amount used is less than 3g/kg based on the total amount of propionic acid and sorbic acid juice.

(6) Actual use reference
①Propionate is generally added when kneading dough, and its concentration depends on the type of product and the storage time required for various baked foods. The use of propionate in baked goods is not only antiseptic, but also has the effect of resisting mold to form mycotoxins.
②Calcium propionate has a yi production effect on mold and aerobic bacillus that can cause bread to produce sticky silk, but has no yi production effect on yeast. Adding 0.3% to bread can prolong mold-free days for 2-4 days; adding 0.25% to mooncakes can prolong mold-free days for 30-40 days.

Calcium propionate is a safe and reliable antifungal agent for food and feed approved by the World Health Organization (WHO) and the United Nations Food and Agriculture Organization (FAO).

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