| CAS No.: | 4075-81-4 |
|---|---|
| Formula: | 2(C3h6o2)Ca |
| EINECS: | 223-795-8 |
| Composition: | Calcium Propionate |
| Type: | Soy Sauce Preservatives |
| Effect: | Preservative |
| Samples: |
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| Customization: |
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Sodium propionate is an effective inhibitor of the growth of certain molds and some bacteria in bakery goods. It is usually preferred in non-yeast leavened bakery products because the calcium ions' of calcium propionate interfere with the chemical leavening agents. In those bakery products, such as cakes, tortillas, pie fillings etc., chemically leaved agents are used (e.g.baking powder). sodium propionate is easy to handle and easy to incorporate into flour. It is a safe compound when encountered at the low levels found in food.
Function&Application:
Calcium Propionate is a highly effective inhibitor of most molds and some bacteria. It is widely used in bread and other bakery products to prevent mold growth, rope formation, and extend shelf life. In addition, Calcium Propionate serves as an excellent source of dietary Calcium. It is easy to handle, dissolves readily, and blends seamlessly into flour.
The Importance of Preservatives
Bread is highly susceptible to microbial growth, especially molds and certain bacteria. While bacteria, molds, and mold spores are typically eliminated during baking, re-contamination occurs via airborne molds, spores, and processing equipment during and after cooling. Strict hygiene controls minimize but do not preclude contamination. Bacterial spores can survive baking and cause rope formation, damaging appearance and texture. Microbial growth rates depend on inoculum levels and types, temperature, humidity, and ingredients. Wrapped or sliced bread is especially prone to spoilage from additional handling post-baking. Preservatives help counter these effects and prolong shelf life.
| Items | Specifications | Results |
| Appearance | White Powder | Complies |
| Identification | Positive | Complies |
| Assay | 98 | 98.5% |
| Ash | ≤5.0% | 2.55% |
| Loss on drying | ≤5.0% | 1.20% |
| Ignition residue | ≤2.0% | 0.25% |
| Heavy metals | ≤10ppm | Complies |
| Pb | ≤2.0ppm | Complies |
| As | ≤2.0ppm | Complies |
| Odor | Characteristic | Complies |
| Particle size | 100%through 80 mesh | Complies |
| Microbioiogical: | ||
| Total of bacteria | ≤1000cfu/g | 100cfu/g |
| Fungi | ≤100cfu/g | Complies |
| Salmgosella | Negative | Complies |
| Coli | Negative | Complies |
| Conclusion |
Conform with USP/FCC/E302 specification |
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| Storage condition | Store in cool & dry place, Do not freeze. Keep away from strong light and heat. | |
| Shelf life | 2 years when properly stored | |
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