Calcium Propionate

About This Product

Calcium propionate is the calcium salt of propionic acid, authorised as food additive E282 in the EU and UK. Its CAS number is 4075-81-4 and its formula Ca(C3H5O2)2, with a molar mass of 186.22 g/mol on the anhydrous basis. It is a white powder or granule with a faint propionic, cheese-like odour, and it dissolves well in water. Granular grades give less dust and flow better in ingredient silos, while powder disperses fastest in dry blends.

Calcium propionate is the standard preservative for yeast-raised bread and bakery goods. Propionic acid inhibits moulds and the Bacillus bacteria that cause rope, a sticky, stringy spoilage of the crumb that develops in warm weather, while having little effect on baker's yeast at normal levels. That combination is why it is used in sliced and wrapped bread, rolls, buns, crumpets, yeast-raised flatbreads and part-baked products. Its activity depends on pH: propionic acid has a pKa of about 4.9, and the preservative works best in doughs at pH 5.5 or below.

The typical addition rate in bread is about 0.1 % to 0.3 % of flour weight, adjusted to the loaf type, the packaging, the storage temperature and the shelf-life target. Higher levels can slow proof and leave a noticeable flavour, so bakers often compensate with a little more yeast or combine a moderate dose with good hygiene and a lower-pH dough, sometimes adjusted with vinegar or sourdough. For dose calculations, 1 kg of anhydrous calcium propionate provides about 0.795 kg of propionic acid. Calcium ions interfere with chemical leavening, so for cakes, muffins and other baking-powder products sodium propionate (E281) is usually preferred.

Buyers typically agree the assay on the dried basis, loss on drying, the pH of a 10 % solution, water-insoluble matter, fluoride, iron and lead, plus physical form and particle size. The grade should conform to the E282 purity criteria in Regulation (EU) No 231/2012 and its GB equivalent, or to the FCC or JECFA monograph for other markets.

Propionates may be used only in the food categories and up to the maximum levels in Annex II of Regulation (EC) No 1333/2008 and the UK retained equivalent. Limits are expressed as propionic acid and some bread categories are distinguished by whether the product is prepacked, so read the current annex for your exact product rather than reusing a figure from another market. Declare it as preservative: calcium propionate, or preservative: E282.

Store sealed bags in a cool, dry place; calcium propionate is only mildly hygroscopic, but damp stock cakes and doses unevenly. Add it with the flour or other dry ingredients so it disperses fully, and avoid pre-mixing it directly with yeast. When you enquire, give the product type, current dose and shelf-life target, the preferred physical form, the standard required, pack size, annual volume and destination, and the approval documents you need.