| Customization: | Available |
|---|---|
| CAS No.: | 24634-61-5 |
| Formula: | C6h7ko2 |
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| Testing Item | Standard | Result |
| Identification | Conforms to Standard | Conforms to Standard |
| Appearance | White Granules or Powder | White Granules |
| Heat Stability | No Change in Colour | No Change in Colour |
| Assay (On Dried Basis) /% | 99.0 - 101.0 | 100.6 |
| Melting Range for Sorbic Acid | Conforms to Standard | Conforms to Standard |
| Test for Potassium | Passes Test | Passes Test |
| Test for Potassium | Passes Test | Passes Test |
| Loss on Drying /% | ≤1.0 | 0.4 |
| Acidity or Alkalinity (as Sorbic Acid or K2CO3) |
Passes Test | Passes Test |
| Aldehydes (as Formaldehyde) /% | ≤ 0.1 | ≤ 0.1 |
| Arsenic | ≤ 3 mg/kg | ≤ 3 mg/kg |
| Lead | ≤ 2 ppm | ≤ 2 ppm |
| Mercury | ≤ 1 mg/kg | ≤ 1 mg/kg |
| Note: When a user with special requirements for fineness, negotiated by the supply and demand sides | ||
1) Mainly used as a preservative in the food industry, it can extend the shelf life of food.
2) It has good antibacterial effects against mold, aerobic spore producing bacteria, and gram-negative bacteria, and yeast is harmless.
3) This product can also inhibit the production of aflatoxin and is widely used for mold prevention and preservation of bread, pastries, soy sauce, soy products, jam, and canned foods.
4) Calculated by propionic acid, the maximum amount of calcium propionate used in wet noodle products (cut noodles, Wonton skin) is 0.25g/kg; The maximum usage in bread, vinegar, soy sauce, pastries, and soy products is 2.5g/kg.
5) Calcium propionate is also used as a feed preservative;
6) It can also be used for medicinal purposes, making liquids, powders, ointments, etc;
7) It also has a good effect on skin diseases caused by mold.
8) Calcium propionate also has the effect of strengthening calcium, so it can be used to supplement calcium in foods such as bread.
9) Calcium propionate can also inhibit the reproduction of Bacillus subtilis during dough fermentation. The minimum inhibitory concentration is 0.01% at a pH of 5.0, 0.188% at a pH of 5.8, and the optimal pH should be below 5.5
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