Calcium Dipropionate

CAS:4075-81-4

Molecular formula: 2(C₃H₆O₂)·Ca

Molecular weight: 186.22

Physical and chemical properties: White crystalline, granular or crystalline powder, odorless or with slight propionic acid smell, stable to light and heat, easy to dissolve in water.

Packing: the product is wrapped in polyethylene film, and the outer packing is polypropylene woven bag. The net weight is 25KG.

Storage: ventilated and dry place, avoid sunlight and keep away from open fire.

Uses: Preservatives, fungicides.

Limited quantity:

1.GB2760-2014(g/kg): 2.5 for bread, vinegar, soy sauce, bean food and pastry; Raw and wet flour products (referring to cut noodles and wonton skin) are 0.25 (calculated by propionic acid).

2.FAO/WHO: Processed cheese 3000mg / kg (used alone or combined with propionic acid, sorbic acid and its salts).

3. Japan (with propionic acid): 2.5g/kg (3.15g of this product). It is mainly used for bread and pastry. It can prevent the growth of Aspergillus niger and aerobic spore producing bacteria. 1.0g calcium salt (Monohydrate) is equivalent to 0.790g propionic acid.

Calcium salt is generally used in bread and sodium salt is used in pastry. The alkalinity caused by the use of sodium salt will delay the dough fermentation, while the use of calcium salt can strengthen calcium. If calcium salt is used in the west point, it will react with sodium bicarbonate of bulking agent to generate insoluble calcium carbonate and reduce the production of CO₂, so sodium salt is mainly used.

Actual use reference:

① Calcium propionate is the World Health Organization (WHO) and the food and Agriculture Organization of the United Nations (FAO) approved safe and reliable fungicide for food and feed. Propionate is generally added when mixing flour, and its concentration depends on the type of product and the storage time required for various baked foods. Propionate is used in baked foods, which not only protects against corrosion, but also resists the formation of mycotoxin by mold

② Calcium propionate in starch, protein and oil containing substances has inhibitory effect on mold and aerophilic bacillus that can cause sticky silk duct in bread, and is effective on Gram-negative bacteria and aflatoxin, but has no inhibitory effect on yeast. It has unique anti mildew and anti-corrosion properties. It is a new, safe and efficient anti mildew agent in food, brewing, feed and traditional Chinese medicine preparation. Adding 0.3% to bread can prolong 2-4 days without mildew; Adding 0.25% to moon cake can prolong 30-40 days without mildew.

Quality standard