Calcium Propionate

Overview

Calcium Propionate (chemical formula: Ca(C2H5COO)2, CAS number: 4075-81-4) is a highly effective and widely utilized food additive, primarily functioning as a preservative. It is the calcium salt derived from propionic acid, an organic acid found naturally in various foods, including certain types of cheese, and is also produced through bacterial fermentation in the digestive tracts of ruminants. This natural occurrence underscores its favorable safety profile as a common dietary component.

As a crucial antimicrobial agent, Calcium Propionate is globally recognized under E-number E282 in the European Union and holds GRAS (Generally Recognized As Safe) status by the U.S. FDA. Its efficacy lies in inhibiting the growth of molds and certain bacteria, particularly rope-forming bacteria (e.g., Bacillus subtilis) in baked goods, without significantly affecting yeast fermentation. CanCastor supplies premium grades of Calcium Propionate, rigorously tested to meet stringent international standards, ensuring optimal performance for demanding industrial applications across food, feed, and pharmaceutical sectors.

Our commitment to Google E-E-A-T (Experience, Expertise, Authoritativeness, Trustworthiness) principles means providing transparent, technically precise information and products that consistently exceed industry benchmarks. CanCastor's Calcium Propionate is a testament to our dedication to quality, ensuring our clients receive a product that delivers superior preservation capabilities and adheres to the highest regulatory compliance standards worldwide. Explore our full range of additives and ingredients in our full catalog.

Key Physical & Chemical Properties

• Chemical Formula: Ca(C2H5COO)2
• CAS Number: 4075-81-4
• Molecular Weight: 186.22 g/mol
• Appearance: White crystalline powder or granules
• Odor: Faint, characteristic odor (reminiscent of propionic acid)
• Solubility: Readily soluble in water (approx. 100 g/100 mL at 20°C), slightly soluble in ethanol.
• pH (10% solution): Typically between 7.0 and 9.0
• Assay: Min. 98.0% (on a dried basis)
• Melting Point: Decomposes above 200°C