21230
Calcium propionate
≥97.0% (dry substance, NT)
Synonym(s):
Propionic acid calcium salt
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About This Item
Linear Formula:
(CH3CH2COO)2Ca
CAS Number:
Molecular Weight:
186.22
Beilstein:
3698682
EC Number:
MDL number:
UNSPSC Code:
12352100
PubChem Substance ID:
NACRES:
NA.22
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Quality Level
Assay
≥97.0% (dry substance, NT)
impurities
≤6% water
solubility
water: soluble 1 g/10 mL, clear, colorless
SMILES string
CCC(=O)O[Ca]OC(=O)CC
InChI
1S/2C3H6O2.Ca/c2*1-2-3(4)5;/h2*2H2,1H3,(H,4,5);/q;;+2/p-2
InChI key
BCZXFFBUYPCTSJ-UHFFFAOYSA-L
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General description
Calcium propionate is generally used as a food preservative in bread. It has also been reported to reduce milk fever in dairy cows.
Application
Calcium propionate was used as an antifungal agent in bread. It was also used to investigate the influence of calcium salts on growth, polygalacturonase activity and infection of peach fruit by Monilinia fructicola.
Signal Word
Danger
Hazard Statements
Precautionary Statements
Hazard Classifications
Eye Dam. 1 - STOT SE 3
Target Organs
Respiratory system
Storage Class Code
11 - Combustible Solids
WGK
WGK 2
Flash Point(F)
Not applicable
Flash Point(C)
Not applicable
Personal Protective Equipment
dust mask type N95 (US), Eyeshields, Gloves
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Effects of calcium salts on growth, polygalacturonase activity, and infection of peach fruit by Monilinia fructicola.
Biggs AR, et al.
Plant Disease, 81(4), 399-407 (1997)
A comparative study of the effectiveness of calcium propionate and calcium chloride for the prevention of parturient paresis in dairy cows
Pehrson B, et al.
Journal of Dairy Science, 81(7), 2011-2016 (1998)
Controlled trial of cumulative behavioural effects of a common bread preservative
Dengate S & Ruben A
Journal of Paediatrics and Child Health, 38(4), 373-376 (2002)
Markus C E Belz et al.
Applied microbiology and biotechnology, 96(2), 493-501 (2012-05-10)
The consumption of low-salt bread represents an efficient way to improve public health by decreasing cardiovascular health issues related to increased intakes of sodium chloride (NaCl). The reduction of NaCl influences the bread quality characteristics, in particular the shelf-life. Calcium
N H Kim et al.
Journal of applied microbiology, 119(1), 139-148 (2015-03-31)
To develop a mild blanching method with calcium salts to ensure microbiological safety and quality of fresh-cut spinach. The antimicrobial efficacy of eight calcium salts was evaluated on Escherichia coli O157:H7 at 45-65°C and calcium hydroxide (Ca(OH)2 ) showed the
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