Food Grade Calcium Propionate
A calcium propionate batch tested at 99.0% assay can carry either a food-grade or feed-grade label — the number on the certificate looks identical, but the heavy metal ceiling behind it is not. Food grade calcium propionate holds lead below 2mg/kg against the feed grade’s 10mg/kg allowance, a gap that only matters once the product is destined for direct human consumption rather than an animal feed premix.
Technical Support Ensure compliance and safety with our comprehensive product documentation.
- TDS: Detailed specifications & storage guidelines.
- MSDS: GHS-compliant safety & handling data.
Food Grade Calcium Propionate
99.0% purity alone is not enough — uncontrolled heavy metals or drying loss often cause inconsistent performance and regulatory issues in baked goods.
Our food grade calcium propionate suppresses mold and rope-spoilage bacteria while having minimal impact on yeast fermentation at recommended dosage levels, extending shelf life and maintaining optimal dough rise.
Contents:
Technical Specifications |
Why Source From Us |
Applications & Insights |
Storage, Handling & Packaging |
FAQ
Technical Specifications |
Why Source From Us |
Applications & Insights |
Storage, Handling & Packaging |
FAQ
Technical Specifications
| Parameter | Food Grade (FCC / E282) | Feed Grade |
|---|---|---|
| CAS Number | 4075-81-4 | 4075-81-4 |
| E Number | E282 | E282 |
| Chemical Formula | C₆H₁₀CaO₄ | C₆H₁₀CaO₄ |
| Assay (Dry Basis) | ≥ 99.0% | ≥ 99.0% |
| Loss on Drying | ≤ 5.0% | ≤ 9.5% |
| Lead (Pb) Limit | ≤ 2 mg/kg | ≤ 10 mg/kg |
| Fluoride & Magnesium | Within FCC / GB limits | Standard Limits |
| Calcium Contribution | Measurable (approx. 21% Ca) | Measurable (approx. 21% Ca) |
| Primary Application | Bakery, Human Consumption | Compound Feed, Premixes |
The approx. 21% calcium content can also supplement mineral formulations.
Why Source From Our Manufacturing Facility?
- Proven Capacity: 30,000 MT/year across propionates, benzoates, and acetates lines.
- Global Compliance: Manufactured under cGMP; product complies with FDA 21 CFR 184.1221. Certified ISO 9001, ISO 22000, KOSHER, HALAL.
- Export Experience: Shipped to 40+ countries with full familiarity with regional registration and customs.
- Batch Traceability: Full forward-and-backward traceability. Third-party inspections (SGS, BV, Intertek) welcome.
Applications & Formulation Insights
- Yeast-Leavened Bakery: Ideal for bread, rolls, pizza dough (0.1% – 0.3% on flour weight). It is the preferred choice here as it maintains yeast activity.
- Cakes & Pastries: Effective in sponge cakes and muffins. Note: In high-sugar/fat formulations, efficacy drops; sodium propionate is often preferred for better solubility.
- Animal Feed: For non-food use, we supply feed grade calcium propionate for compound feed and silage.
Formulation Decision Logic
If yeast-leavened, calcium propionate is the preferred choice to maintain fermentation performance.
If non-yeast-leavened and requiring a broader pH, evaluate blending with other propionates for synergistic inhibition.
Storage, Handling & Packaging
- Packaging: 25 kg paper bags with PE liner, or 500/1000 kg jumbo bags. Powder loads ~16.5 MT/20ft FCL; granular up to 20 MT.
- Storage: Cool, dry, well-ventilated warehouse. Keep containers closed. Granular form recommended for high-humidity regions.
- Shelf Life: 24 months from manufacture date.
Frequently Asked Questions
How does it prevent mold without affecting yeast?
It inhibits mold and rope-spoilage bacteria while having minimal impact on yeast activity at recommended levels. Bakers extend shelf life while dough rises normally.
What separates feed-grade from food-grade?
Both share 99.0% assay. Food grade tightens lead to 2 mg/kg (vs. 10 mg/kg), restricts fluoride/magnesium within FCC/GB limits, and caps drying loss at 5.0% for human consumption.
Does the calcium content matter?
Yes. It contributes approx. 21% calcium alongside mold inhibition. Manufacturers factor this into products in our Functional Ingredients category.
Can it replace sorbate in yeast-leavened products?
Yes. It is preferred over sorbate in yeast bread because it does not inhibit yeast activity, whereas sorbate can suppress fermentation at effective doses.
For current pricing, free samples, batch-specific COA/TDS/MSDS, or technical support, contact our team directly.
