Home Categories Organic Chemistry Calcium propionate
A2360712

Calcium propionate , CP,98.0% , 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
25g RMB23.20 In Stock
100G RMB31.20 In Stock
250G RMB47.20 In Stock
500G RMB77.60 In Stock
2.5KG RMB280.80 In Stock
10KG RMB799.20 In Stock
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Update time: 2022-07-08

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℃

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

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