PARAMETER


ParameterStandardTest
AppearancesWhite Crystalline PowderWhite Crystalline Powder
Assay(On dry basis), %≥98.099.22
Insoluble Substances, %≤0.15<0.15
Loss On Drying, %≤9.5 8.7
Free Acid,%≤0.11 <0.11
Free Alkali, %≤0.06<0.06
Arsenic(as As ), ppm≤2< 2
Heavy metals(as Pb),ppm≤20<20


APPLICATION


Reagents for the analysis.

Calcium Propionate is an acid-type food preservative, with its inhibitory effected by the environmental pH .When PH5.0 minimum inhibitory concentration is 0.01%, PH6.5 is 0.5%. In the acidic medium ,it has a strong inhibitory effect on the various types of fungi, aerobic bacillus or gram-negative bacilli . It has a specific effect on preventing the production of Aflatoxin streptozotocin, but has little effect on the yeast. In the food industry, it is mainly used in vinegar, soy sauce, bread, cakes and soy products,whose maximum usage (use propionic acid to count, the same below)is 2.5g/kg; while the largest usage in the wet dough products is 0.25g/kg . Also ,it can be used for feed antifungal agent.


It is used for breads, pastries and cheese preservatives and feed fungicide. Calcium Propionate as a food preservative, calcium propionate is mainly used for bread, because sodium propionate keeps pH of bread rising, delays the fermentation of the dough; sodium propionate is more widely used for cake, because the pastry gets bulky by using leavening agent, there is no problem about yeast development caused by tincrease in the pH . As a feed preservative, sodium propionate is better than calcium propionate. But Calcium Propionate is more stable than sodium propionate. In food industry , except uses for bread, pastries, cheese, Calcium Propionate can also be used for preventing soy sauce from getting moldy which inhibits the refermentation . In medicine, Calcium Propionate can be made into powders, solutions and ointments to treat skin disease caused by parasitic fungi. Ointment (liquid) contains 12.3% sodium propionate, while a powder contains15% Calcium Propionate.


Calcium Propionate can inhibit growth of some individual molds and bacteria and is widely used in grain products such as bread to inhibit molds and prolong product shelf life. In addition, it is used to prevent other products from deterioration resulted from microorganisms. Compared with other bacteria killers, it is non-toxic and lowin cost, and thus is widely used in wines, cakes, fruit jam, bean products, chocolate, cheese and western style meal. It is never harmful to health and has a remarkable effect in anti-mold.


PACKING 


The net weight lf each box is 10kg,the amount of each box is 20 bags and the weight of each bag is 500g.Or the amount of each box is 10 bags and the weight of each bag is 1000g.Or it is packed with poIyethyIene bag as Iiner and a compound plastic woven bag as the outer layer. The net weight of each bag is 25kg.


STORAGE AND TRANSPORTATION


It should be stored in a dry, clean, and ventilative warehouse, kept away from water and moisture during transport, unload with care so as to avoid damaging the bags. Be cautious to keep away from moisture and hot.

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