| Calcium Propionate |
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| Written by Rick Cavanaugh | |
| Thursday, 09 August 2007 | |
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Calcium propionate and sodium propionate are two of the most common used preservatives used in baking. Calcium propionate's anti microbial action is directed to molds and rope bacteria with very little effect on yeast. However, high levels of calcium propionates will inhibit yeast and thus slow down fermentation. Like most other preservatives, sodium propionates are more effective with slightly lower pH levels of less than 5.5 pH. This is an important issue when dealing with chemically leaven items such as cakes, muffins and donuts as these normally have a neutral pH. Chocolate cake items typically have a pH that is even higher. It is important to acidify your cake items slightly in order to optimize the effectiveness of sodium propionate. Typical usage levels of calcium propionate and sodium propionate are 0.1% to 0.4% based on flour. Levels above 0.25% based on flour are needed in most commercial applications. Calcium Propionate is used in yeast raised items and Sodium Propionate is used in chemically leavened items due to Calcium Propionate interfering with the leavening process. Neither Calcium Propionate nor Sodium Propionate is 'cidal' at the levels used in baking. High levels of contamination or mold spores or contamination by resistant mold spores will not not benefit from the addition of propionates. The most important first step in reducing mold growth is proper sanitation of the plant and equipment. |
