Calcium propionate

Propionates (salts of propionic acid) occur naturally in fermented foods, particularly cheeses.
Calcium propionate is a food preservative; it has several functions in food products:
– Fungistatic activity: prevents the growth of microorganisms in food products when they are stored under proper hygienic conditions and have a low level of contamination.
– Weak inhibitory effect against yeasts
– Strong fungicidal effect against the most common molds (Aspergillus, Mucor, Penicillium, Rhizopus).
– The bactericidal effect of calcium propionate is particularly notable against Bacillus mesentericus, which causes “stringy bread.”

The activity of propionate depends heavily on the acidity of the medium (it is more effective in an acidic environment) and on its concentration.

1 to 3 g/kg, or 0.1 to 0.3%.
Sliced bread and prepackaged rye bread 3 g/kg
Reduced-calorie breads, partially baked and prepackaged bread
Prepackaged fine bakery products (including confectionery containing flour) with a water activity greater than 0.65
Prepackaged pita, rolls, and buns 2 g/kg
Prepackaged breads 1 g/kg