Used as a preservative for bread; pastry and cheese; and as a mold inhibitor for feed. As a food preservative, calcium propionate is mainly used in bread, because sodium propionate can increase the pH value of bread and delay the fermentation of raw flour; sodium propionate is often used in cakes, because synthetic leavening agent is used in cake bulking, and there is no yeast development problem caused by the increase of pH value. Sodium propionate is better than calcium propionate as feed preservative. But calcium propionate is more stable than sodium propionate. Propionate is not only used in bread, pastry, cheese and so on, but also used in soy sauce to prevent mold and inhibit re fermentation. In medicine, propionate can be made into powder, solution and ointment to treat diseases caused by skin parasitic mold. The ointment (liquid) contains 12.3% sodium propionate and the powder contains 15% calcium propionate.
C6H10CaO4 • nH2O(n=0，1)
White crystals or crystalline powder，monohydrate is colorless monoclinic crystals.The product is white powder, spherical or cylindrical particles.Odorless or slightly acid smell.
Water insoluble matter
Loss on drying(120℃,2h),
Free acid and alkali
Arsenic (as As2O3)
Heavy metals (as Pb)
≤ 2 mg/kg
Fluoride (as F)
Passed test (about
The amount added in food in accordance with GB2760-2011:0.25-50 g/kg
Stored in cool, dry and ventilated place.Must not be loaded and transported with toxic, hazardousand polluting substances.
Molecular Formula: 2(C3H6O2)·Ca
Net weight: 25kg,paper-plastic bag or woven bag lined with PE bag,can also be customized according to customer‘s requirements of packaging.
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