It is the calcium salt of propionic acid. Used in foods as a preservative and effective growth inhibitor of most molds and some bacteria, and to extend their normal shelf life.
Widely used in bread and other yeast-based bakery goods. Also used in processed meat, whey, other dairy products.
Calcium propionate works best in baked goods with a pH of 5.5 or less and used typically at 0.1-0.4%.
Ingredients: Acid Propionic, Calcium Oxide, Activated Charcoal, Filter Aids.
