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Calcium propionate is a white crystalline particle or crystalline powder. Odorless or slightly propionic acid odor, hygroscopic, easily soluble in water, insoluble in alcohols.

Purpose
The antibacterial effect of calcium propionate liquid as a wet acid type preservative is influenced by the pH of the environment. The minimum inhibitory concentration is 0.01% at pH 5.0 and 0.5% at pH 6.5. It has a strong inhibitory effect on various types of fungi, aerobic Bacillus or Gram negative bacteria in acidic media. It has a special effect on preventing the production of aflatoxin, but is almost ineffective on yeast. In addition, it also serves as a preservative for food.
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Used as a food preservative and antifungal agent, it has a wide range of inhibitory effects on fungi, yeast, and bacteria
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Used as an analytical reagent
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Preservatives; Antimold agents.
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Calcium propionate is also an acidic food preservative, and its antibacterial effect is influenced by the pH value of the environment. The minimum inhibitory concentration is 0.01% at a pH value of 5.0 and 0.5% at a pH value of 6.5. It has a strong inhibitory effect on various fungi, Gram negative bacteria, or aerobic Bacillus in acidic media. It has a special effect on preventing the production of aflatoxin, but is almost ineffective on yeast. In the food industry, it is mainly used for vinegar, soy sauce, bread, pastries, and soy products, with a maximum usage of 2.5g/kg (calculated by propionic acid, the same below); The maximum usage in wet products of raw noodles is 0.25g/kg. It can also be used as a mold inhibitor for feed.
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Used as a food preservative and mold inhibitor, used in pastries, bread, soy sauce, vinegar, cut noodles, etc
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Used as a preservative for bread, pastries, and cheese, and as a mold inhibitor for feed. As a food preservative, calcium propionate is mainly used in bread because sodium propionate increases the pH value of bread and delays the fermentation of dough; Sodium propionate is commonly used in pastries because synthetic leavening agents are used for the swelling of pastries, and there is no yeast development problem caused by pH rise. When used as a feed preservative, sodium propionate is more effective than calcium propionate. But calcium propionate is more stable than sodium propionate. Propionate salts are not only used in foods such as bread, pastries, and cheese, but also in soy sauce to prevent mold and inhibit re fermentation. In medicine, propionate can be used as a powder, solution, and ointment to treat diseases caused by parasitic fungi on the skin. The ointment (liquid) contains 12.3% sodium propionate, and the powder contains 15% calcium propionate.