Formally Calcium Propionate is known as food preservatives, some time it also known as bakery preservatives. It is listed as a food additive with E 282.
Calcium Propionate is used as Mould Inhibitor in bread and other bakery & confectionary products.
The food item may contain 0.1% to 0.5%, typically 0.32% of calcium propionate & calcium propionate is Non – Toxic Food Chemical generally regarded as safe by FDA.
We are the leading manufacturer & exporter of calcium propionate from INDIA. We are committed to manufacture calcium propionate under hygienic conditions using standard quality ingredient.
Range of Calcium Propionate:
- Dry Calcium Propionate Powder – Food grade
Advantages:
- Enhance the flavour of baked products
- It requires in minimum quantity (0.1% to 0.5%)
- It does not affect the levelling action of baking powder (Sodium Bicarbonate/ Calcium Bicarbonates) in cakes.
Why use calcium propionate?
- To obtain most effective mould control (fungi) & rope bacteria in bread and other bakery & confectionary products with the moisture level on storage conditions, calcium propionate are used.
- Calcium propionate gives best results in compare to other preservatives, in yeast used as ingredients of product.
- Calcium propionate is widely used in baked goods, dairy products, processed meats, alcoholic drinks, soft drinks etc.
Why calcium propionate from Jainex Speciality Chemical only?
- Our Calcium Propionate is manufactured advanced & modern techniques.
- Our Calcium Propionate is manufactured in highly hygienic condition under our highly qualified employee.
- Our Calcium Propionate is under international quality system like FSSAI, ISO 22000: 2005.
- Our Calcium Propionate gives best result for its all activity.
- Our Calcium Propionate is free from animal bones or animal fats.
- We provide custom made combinations, specifications & concentrations.
General Specifications*:
| Sr. No. |
Parameter |
Specification |
| 1 |
Appearance |
Fine powder |
| 2 |
Colour |
White to off white |
| 3 |
Odour |
Faint Propionic Acid |
| 4 |
pH |
6.0 – 9.0 |
| 5 |
Moisture /water content (%w/w)** |
Maximum 4.0% |
| 6 |
Purity (%w/w) on dried basis |
Min. 99.0% |
| 7 |
Water Insoluble (%w/w) |
Max. 0.3% |
| 8 |
Density |
0.500 – 0.700 g/cc |
| 9 |
Iron (Fe) |
Maximum 50 ppm |
| 10 |
Lead (Pb) |
Maximum 10 ppm |
| 11 |
Arsenic (As) |
Maximum 2 ppm |
| 12 |
Cadmium (Cd) |
Maximum 2 ppm |
| 13 |
Mercury (Hg) |
Maximum 2 ppm |
| 14 |
Fluoride (F-) |
Maximum 10 ppm |
Notes: * For more detailed specification and technical data please
Contact Us.
** We can offer less than 4.0% water content
Uses Dosage:
- Common usage level of Calcium Propionate is 0.1 to 0.5%, especially in baked product 0.32%.
- It gives best effect along use of dilute acetic acid (vinegar) at pH range 5.5 or less.
- 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.
Packing Detail: 25 Kg LDPE Bag
Storage Conditions: Keep in a closely tight container. Store in a cool, dry, ventilated area. Protect again physical damage.
Handling condition: Avoid direct contact with skin, eye and cloth. Avoid ingestion and inhalation
