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Basic Properties and Core Functions: Calcium propionate is a widely used preservative in the global baking industry. Its EU food additive code is E282, and it has received GRAS (Generally Recognized as Safe) certification. It effectively inhibits the growth of mold and slime bacteria, and has minimal impact on yeast fermentation, making it suitable for various baked foods.

Application in Yeast Fermentation Bread (Toast, Sweet Bread, etc.)

Dosage: Added during dough mixing, accounting for 0.1%-0.3% of the flour weight.

Effect: It can extend the shelf life of toast from 3-5 days to 7-10 days (after adding 0.3% calcium propionate to a certain chain bakery, the shelf life of toast doubled to 10 days, with no noticeable sour taste); for high-fiber products prone to mold growth like whole grain mixed bread, it can specifically inhibit mold such as Aspergillus niger.

Application in Chemical Leavening Pastries (Sponge Cakes, Angel Food Cakes, etc.)

Dosage: Added according to the total weight of the recipe, 0.1%-0.2%.

Usage Method: Often used in combination with deoxidizers.

Effect: It effectively prevents cake mold growth and does not affect the taste and texture of the cake.

Application in Mooncakes and Pie and tart machines (Bean Paste， Lotus Seed Paste， etc.)

Dosage： Add 0.1% calcium propionate to the filling.

Compliance： Compliant with China's GB2760 Food Safety National Standard.

Effect： It inhibits yeast in the filling， extending the shelf life of the pastry.

Application in Pre-packaged Bread Loaves， Burger Molds for Industrial Production

Dosage： Add 0.2%-0.3% calcium propionate.

Usage Method： Used in combination with alcohol spray.

Effect： It enables the product to be stored for over 30 days at room temperature， meeting the requirements of industrial batch production and long-distance transportation.

Process Compatibility Advantages

High Temperature Resistance： Stable in properties at a baking temperature of 180°C， without decomposition.

Easy Operation： Can be directly added during dough mixing.

Good Yeast Compatibility： Has a very weak inhibitory effect on yeast activity， does not interfere with the production of yeast-based baked foods， and is superior to sodium propionate which delays yeast fermentation.

Safety and Compatibility Advantages

Metabolic Safety： Decomposes into propionic acid (a short-chain fatty acid naturally present in the human body) and calcium ions in the body， with no harmful substances remaining after metabolism.

Odor Neutral： At a reasonable dosage， it does not change the original flavor and texture of the baked food.

Supplementing Nutrition： Can add a small amount of calcium to baked foods.

Dosage Control Precautions： If the dosage exceeds 0.5%， it may cause a bitter taste in the baked food and inhibit yeast fermentation； in this case， sodium bicarbonate can be used to adjust the pH value to improve the situation.

We offer food-grade calcium Propionate from GNF. If you are interested, please contact us and we will provide you with detailed information about this product.