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Calcium propionate and sodium propionate have both similarities and certain differences in their uses, as follows:

Similar use

Both have anti-mold and anti-bacterial effects, and can be used as anti-mold agents, and both have inhibitory effects on molds and other molds. And both can be used in the field of food and feed to play the function of anticorrosion and mold.

Different Uses

Food field

Calcium propionate: mainly used in bread, because sodium propionate will make the pH value of bread rise, delaying the fermentation of raw noodles, while calcium propionate has no inhibitory effect on yeast, which is suitable for the process of bread fermentation; it can also be used in soy sauce to prevent molds and inhibit the re-fermentation effect.

Sodium propionate: mostly used in pastry, because the puffing of pastry adopts synthetic puffing agent, there is no problem of yeast development caused by the rise of pH value, so it is more suitable to use sodium propionate as preservative; it is also suitable to be used as bread mold inhibitor.

Feed field

Calcium propionate: as a feed additive can effectively inhibit feed mold, prolong the preservation period of feed, if combined with other inorganic salts can also improve the appetite of livestock, improve the milk yield of dairy cows; mostly used in protein feed, bait feed, full-price feed, and other bait for aquatic animals, is the feed processing enterprises, scientific research, and the ideal use of other animal feed mold, but as a preservative of the feed is not as good as the effect of sodium propionate.

Sodium propionate: better than calcium propionate as feed preservative, but less stable than calcium propionate.