Calcium Propionate
Calcium propionate inhibits mould and some bacteria but leaves baker's yeast largely unaffected, which is why it is the default bread preservative rather than a broad-spectrum one.
Key Specifications
| CAS number | 4075-81-4 |
|---|---|
| E number | E282 |
| Assay | 98-101 percent |
| Dosage | 0.1-0.3 percent on flour |
| Calcium content | 21-22 percent |
| Mesh | 60 / 80 |
Selective against mould but not yeast
Calcium propionate inhibits mould and some bacteria but leaves baker's yeast largely unaffected, which is why it is the default bread preservative rather than a broad-spectrum one.
Calcium contribution
At typical dosage it adds meaningful calcium, which can be counted toward a nutrition claim in some markets.
Typical Applications
- Bread and bakery — 0.1-0.3 percent on flour weight extends mould-free shelf life by several days.
- Tortillas and flatbread — 0.2-0.3 percent where shelf life at ambient is critical.
Frequently Asked Questions
Does it slow fermentation?
Not at normal dosage. Above 0.4 percent it can, which is why the level is usually kept at 0.2 percent.
Why does bread taste slightly cheesy?
Overdosing above 0.3 percent. Trim the level or blend with sorbate.
Is it allowed in the EU?
Yes as E282, with maximum levels by food category.
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