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.

Mayor información

 Specification
Material Safety Data Sheet
Application Guide
Nutrimental Values
Allergen Statement