Is Calcium Propionate one of the Best Food Preservatives?

Bakery and dairy products are considered to be nutritious sources of food as one provides carbohydrates whereas the another is rich in protein and minerals respectively. But these products are spoiled if kept unused over a specific period, not to mention lose the taste as well. Bakery products are prone to mold growth which decreases their shelf life. In animals metabolic diseases are common that might result in presence of mycotoxins in milk or other dairy products obtained. The stability of baked items and dairy products is obtained by the use of preservatives. Sodium benzoate, calcium propionate, sorbic acid, etc. are some of the preservatives.

What is Calcium Propionate and what makes it a suitable preservative?

Calcium propionate, the calcium salt of the propionate family is a food preservative that is used all over the world in bakeries and fermented dairy products. Naturally, it occurs in swiss cheese. Calcium propionate is the preservative of choice as it extends the shelf life of food items by inhibiting the growth of microorganisms but does not interrupt the growth of yeast.?It is an FDA-approved preservative that is formed by the reaction of calcium hydroxide or calcium carbonate with propionic acid. Calcium propionate works best at ph below 5.5. In 100 grams of calcium propionate, 21 grams of Calcium could be extracted. It is an organic salt that is considered to be safe with low risks.

Calcium propionate is soluble in water and dissociates propionic acid which exhibits antimicrobial properties. The solubility in water makes it the preservative of choice as to exhibit the antimicrobial activity, a preservative needs to dissolve in water unlike sorbic acid or sodium benzoate. Another important factor is ph which regulates antimicrobial activity. For a preservative to be bacteriostatic, ph must be slightly acidic as undissociated acid is responsible for the antimicrobial action. Inhibition of mold growth would be affected if the pH of calcium propionate is altered. Let us know how calcium propionates inhibit growth before learning about their use in the food industry. Calcium propionate enters the mold cell and inhibits enzyme metabolism followed by inhibition of amino acids that are required for microbial growth. This is the mechanism of how propionate prevents the food from spoilage.

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What are the uses of calcium propionate in the food industry?

Bakery: Food like bread, croissants, and donuts are readily contaminated due to hot and humid conditions. The role of calcium propionate is to inhibit mold growth simultaneously not affecting the fermentation process or yeast growth. Though it is not preferred in cakes as it leaves behind the chemical. Still preferred over Sodium propionate affects the fermentation process along with bacterial inhibition.?Calcium propionate is added along with other ingredients during the dough mixing process. More amounts would be used in places of high temperature and humidity.

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Feed Additives: It is also used in the feed of cattle to prevent milk fever and other metabolic diseases in them. This in turn improvises the quality of milk and dairy products obtained from bovines for human use.

In conclusion, we have learned that calcium propionate has been extensively studied and is regarded safe with minimal side effects. Calcium propionate has been approved for use by World Health Organization (WHO), Food & Drug Administration (FDA), and the Food and Agriculture Organization of the United Nations (FAO). WBCIL is a leading manufacturer of Calcium Propionate in India and you can get in touch with us for more information.