21230

Sigma-Aldrich

Calcium propionate

≥97.0% (dry substance, NT)

Synonym(s):
Propionic acid calcium salt
Linear Formula:
(CH3CH2COO)2Ca
CAS Number:
Molecular Weight:
186.22
Beilstein/REAXYS Number:
3698682
EC Number:
MDL number:
PubChem Substance ID:
NACRES:
NA.22
Pricing and availability is not currently available.

Quality Level

assay

≥97.0% (dry substance, NT)

impurities

≤6% water

solubility

water: soluble 1 g/10 mL, clear, colorless

SMILES string

CCC(=O)O[Ca]OC(=O)CC

InChI

1S/2C3H6O2.Ca/c2*1-2-3(4)5;/h2*2H2,1H3,(H,4,5);/q;;+2/p-2

InChI key

BCZXFFBUYPCTSJ-UHFFFAOYSA-L

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General description

Calcium propionate is generally used as a food preservative in bread. It has also been reported to reduce milk fever in dairy cows.

Application

Calcium propionate was used as an antifungal agent in bread. It was also used to investigate the influence of calcium salts on growth, polygalacturonase activity and infection of peach fruit by Monilinia fructicola.

Packaging

250 g in poly bottle
1 kg in poly bottle

Personal Protective Equipment

dust mask type N95 (US),Eyeshields,Gloves

RIDADR

NONH for all modes of transport

WGK Germany

WGK 2

Flash Point(F)

Not applicable

Flash Point(C)

Not applicable

Certificate of Analysis
Certificate of Origin
Effects of calcium salts on growth, polygalacturonase activity, and infection of peach fruit by Monilinia fructicola.
Biggs AR, et al.
Plant Disease, 81(4), 399-407 (1997)
Controlled trial of cumulative behavioural effects of a common bread preservative
Dengate S & Ruben A
Journal of Paediatrics and Child Health, 38(4), 373-376 (2002)
A comparative study of the effectiveness of calcium propionate and calcium chloride for the prevention of parturient paresis in dairy cows
Pehrson B, et al.
Journal of Dairy Science, 81(7), 2011-2016 (1998)
Markus C E Belz et al.
Applied microbiology and biotechnology, 96(2), 493-501 (2012-05-10)
The consumption of low-salt bread represents an efficient way to improve public health by decreasing cardiovascular health issues related to increased intakes of sodium chloride (NaCl). The reduction of NaCl influences the bread quality characteristics, in particular the shelf-life. Calcium...
N H Kim et al.
Journal of applied microbiology, 119(1), 139-148 (2015-03-31)
To develop a mild blanching method with calcium salts to ensure microbiological safety and quality of fresh-cut spinach. The antimicrobial efficacy of eight calcium salts was evaluated on Escherichia coli O157:H7 at 45-65°C and calcium hydroxide (Ca(OH)2 ) showed the...

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