Calcium Propionate

As a food preservative propionate, calcium propionate is mainly used in bread because sodium propionate raises the ph value of bread and delays the fermentation of raw flour; sodium propionate is mostly used in pastry because the puffing of pastry uses synthetic puffing agents without the yeast development problems caused by rising pH.

Calcium propionate can be used as a mold inhibitor for food and feed, and as a preservative for bread and pastry. Calcium propionate is easy to mix with flour evenly, and it can provide essential calcium while acting as a preservative for preserving and fortifying food.
Calcium propionate has an inhibitory effect on mold and aerobic bacillus, which can cause sticky filamentous substances in bread, but not on yeast. 
Calcium propionate as a feed additive can effectively inhibit moldy feed, extend the shelf life of feed, if combined with other inorganic salts can also improve the appetite of livestock, improve milk production of cows. Calcium propionate has low volatility, high temperature resistance, and good adaptability to animals, making it suitable for use in a variety of feeds.