|
CALCIUM
PROPIONATE
|
Description
Food preservative, ideal for yeast leavened bread. It can also be used for preparation of flour tortillas, soft drinks, candies, gelatins, puddings, fillings, jams, jellies, syrups, cheese and feed products.
Calcium propionate is effective in preventing the development of molds and filaments (Rope) produced by bacteria. It’s effectiveness is greater in the pH range of 3.5 to 5.5. |
|
Packaging
Printed multilayer Kraft paper bag with inner polyethylene bag with 25 kg net. (55.07 lb).
|
Features
|
Benefits
|
Value
|
| White powder with characteristic odor and flavor |
Effective in preventing the development of mold |
Increases shelf life |
| It does not inhibit the action of yeast in the dough |
Ideal for yeast leavened products |
More compatible with yeast |
| Contains calcium ions |
Strengthens the dough |
Increased tolerance to process |
| It is easily digested and metabolised in the same way that carbohydrates |
Contributes to calcium content and the reduction of sodium in food |
Healthier |
| Soluble in water |
Easy to implement |
Saves time |
| GRAS |
It is recognized as safe inhibitor |
Better quality of the finished product |
| Kosher Certificate |
It is recognized as safe |
Greater acceptance |
Application
It is added together with the other ingredients of the product.
Calcium propionate is not suitable for chemichally leavened products (or products using baking powder), as it interferes with the chemical agents and it can produce an undesirable flavor.
Dosage
GMP (Good Manufacturing Practice) or according to the NOM of the product.
Storage
Store in a dry place at room temperature.
Stow: 4 bags per bed, 7 beds per stage and no more than 1 platform for stowage.
More Information
|
