Calcium propionate is used as a food preservative and anti-mold agent; it has a wide inhibition effect on mold, yeast and bacteria. Calcium propionate is used in pastries, bread, soy sauce, vinegar, cut noodles, etc.
Calcium propionate under acidic conditions, produces free propionic acid, weaker than sorbic acid, stronger than acetic acid, has antibacterial effect, has inhibitory effect on Aspergillus niger, aerophilic bacillus, and has no effect on yeast. Calcium propionate is a normal intermediate product of animal metabolism and is relatively safe after being ingested by animals. The bacteriostatic effect of calcium propionate is affected by environmental PH. Its minimum inhibitory concentration is 0.01% at PH5.0 and 0.5% at PH6.5. It has a strong inhibitory effect on various molds, aerobic bacillus or gram-negative bacilli in acidic media.
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