Calcium Propionate is produced by Propionic Acid and Calcium Hydroxide under Hygienic conditions. Calcium Propionateinhibits a broad spectrum of mould and rope bacteria while increasing the shelf life of bakery foods. Compared to other preservative options, propionates minimally impact yeast, making them the ingredient of choice for yeast-raised products and tortillas. In breads and rolls the common usage level for calcium propionate is between 0.3% – 0.5%. Per hundred weight of flour. Purity levels of commercial propionates vary considerably so, it’s better to always check with the supplier for actual content.

To minimize the inhibitory effect of calcium propionate, bakers can choose to add this preservative to the dough at the mixing stage rather than the preferment stage.

ADVANTAGES:
1. Better Dispersion throughout the food matrix.
2. Enhances Flavor.
3. Required in less quantity.
4. Doesn’t affect the leavening action of baking powder which is normally used in cakes.

The preservative is preferred and does work great in the following food items:

BAKED GOODS
Bread and other baked goods that are stored for any length of time, develops mold. To extend the storage time of commercially prepared baked goods such as bread dough, pizza dough, bread and pastries, manufactures add chemical preservatives. Calcium propionate works best in baked goods with a pH of 5.5 or less and in products that use yeast, rather than baking powder, as a rising agent. Other grain foods that may be preserved with calcium propionate include breakfast cereals, pasta and noodles.

DAIRY PRODUCTS
Dairy food containing calcium propionate includes dried and condensed milk; flavored milks and yogurt drinks; ripened, unripened and processed cheeses; dairy desserts such as flavored yogurts and puddings; and dairy-based spreads. Some cheeses, such as Emmentaler of Swiss cheese, contain naturally occurring calcium propionate, which develops as the cheese ripens and acts as a preservative in the cheese.

MEATS
Meat products containing calcium propionate include processed meat, poultry products; sausage casings; and preserved fish, including canned fish and shellfish. Calcium propionate is also added as a preservative to livestock and poultry feed.

OTHER FOODS
Other foods containing calcium propionate include alcoholic beverages such as beer, malt beverages, cider and distilled spirits with more that 15 percent alcohol. In addition, the preservative can be found in sports drinks, diet foods and beverages; commercially prepared salads such as potato salad; condiments such as vinegar and mustard; soups, sauces and dried or processed mushrooms, beans, seaweeds and nut butters