Calcium propionate , Analysis standard , 4075-81-4
Synonym(s):
Propionic acid calcium salt
CAS NO.：4075-81-4
Empirical Formula: C3H8CaO2
Molecular Weight: 116.17
MDL number: MFCD00036137
EINECS: 223-795-8
| Pack Size | Price | Stock | Quantity |
| 250MG | RMB343.20 | In Stock |
|
| others | Enquire |
PRODUCT Properties
| Melting point: | 300 °C |
| Density | 1.41[at 20℃] |
| vapor pressure | 0-399Pa at 20-23℃ |
| storage temp. | Store below +30°C. |
| solubility | water: soluble1g/10 mL, clear, colorless |
| form | Crystals or Crystalline Powder |
| color | White |
| Odor | at 100.00?%. bland mild propionic acid |
| PH | 9.2 (200g/l, H2O, 20℃)(IUCLID) |
| Water Solubility | 1 g/10 mL |
| Merck | 14,1698 |
| BRN | 3698682 |
| Stability: | Stable. Hygroscopic. Incompatible with strong oxidizing agents. |
| InChIKey | BCZXFFBUYPCTSJ-UHFFFAOYSA-L |
| LogP | 0.33 at 25℃ |
| CAS DataBase Reference | 4075-81-4(CAS DataBase Reference) |
| EPA Substance Registry System | Calcium propionate (4075-81-4) |
Description and Uses
Calcium propanoate or calcium propionate has the formula Ca(C2H5COO)2. It is the calcium salt of propanoic acid. It is a preservative commonly used in baked goods around the world, where it extends their shelf life by inhibiting the growth of spoilage microorganisms, namely mold and ropy bacteria.
Calcium Propionate is the salt of propionic acid which functions as a preservative. It is the most widely used antimycotic in breadmaking. it is effective against mold, has limited activity against bacteria, and no activity against yeast. it is soluble in water with a solubility of 49 g/100 ml of water at 0°c and insoluble in alcohol. it is less soluble than sodium propionate. its optimum effectiveness is up to ph 5.0 and it has reduced action above ph 6.0. It is often utilized at about 0.2%, flour basis; higher concentrations lead to flavor problems and begin to inhibit yeast fermentation. it is used in bakery products, breads, and pizza crust to protect against mold and “rope.” it is also used in cold-pack cheese food and pie fillings. typical usage level is 0.2–0.3% and 0.1–0.4% based on flour weight.
Safety
| Symbol(GHS) |   GHS05,GHS07 |
| Signal word | Danger |
| Hazard statements | H318-H335 |
| Precautionary statements | P261-P271-P280-P304+P340+P312-P305+P351+P338-P403+P233 |
| Risk Statements | 36/37/38 |
| Safety Statements | 24/25 |
| WGK Germany | 2 |
| RTECS | UE8450000 |
| TSCA | Yes |
| HS Code | 29155000 |
| Hazardous Substances Data | 4075-81-4(Hazardous Substances Data) |
