
Working hours:
Monday to Friday - 9.30 to 6.00 Saturday - 9.30 to 4.00Information on Calcium Propionate :-
It is a preservative, mainly used in bread and other baked goods. It is helpful in retaining the freshness of the baked goods by preventing the growth of bacterial and mold.
Calcium Propionate is produced by Propionic Acid and Calcium Hydroxide. Calcium Propionate inhibit mold and it is observed that 2% calcium propionate added bread showed no visible molds for over 8 days in both wraped or unwrapped condition at room temp So in this way it increased shelf life of backery foods. In breads and rolls the common usage level for calcium propionate is between 0.3% - 0.5%. per hundred weight of flour.
New Alliance Dye Chem Pvt. Ltd. is a leading worldwide manufacturer of Calcium Propionate for use in food applications.
Specification-
Physical and Chemical parameter-
S.No. | Parameters | Specifications |
1. | Appearance | White crystalline powder. |
2. | Solubility (2% soln. at 25 degree centigrade) | Soluble in water. |
1. | pH (10% Soln.) | 7.5 - 10.5 |
2. | Loss on drying (at 105 degree centigrade 2 hr) | NMT- 4.0% |
3. | Insoluble Matter | NMT - 0.3% |
4. | Arsenic (As) | NMT - 3 ppm |
5. | Fluoride (F) | NMT- 30 ppm |
6. | Lead (Pb) | NMT - 10 ppm |
7. | Test for Calcium (Ca) | Passes |
8. | Assay (DWB) | NLT - 99.00% |
Packing- 25kgs HDPE Bag.
Storage : In cool and dry place.
Application :- BAKERY AS PRESERVATIVE