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Calcium propionate

Calcium propionate

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5 years on Allbiz
Technical characteristics
  • BrandNiacet b.v.
  • Country of manufactureNetherlands
Description

E282 calcium propionate (Calcium propionate, calcium propionew sour) – represents one of derivatives of propionic acid with a chemical formula C6H10O4Ca. Externally food additive of E282 is a powder or granules in the form of crystals of white color. Propionate of calcium has no smell, and is perfectly dissolved in water. It is slightly dissolved in alcohols, we will not dissolve in acetone, benzene.

Properties of propionate of E282 calcium:

In the food industry it is used as preservative, increases product expiration dates, prevents development of bacteria and fungi. Enriches the final products with calcium.

Propionic acid (E282 preservative) is completely acquired by an organism.

Scope:

Food industry:

  • For conservation of foodstuff and protection them from formation of various bacteria and microorganisms
  • Production of sauces from soy, vinegar
  • Cheese and analogs of cheese (for a surface treatment)
  • Production of mincemeat and meat products
  • In winemaking it is used for braking of process of aging of drinks
  • In the baking industry it is used as the antimicrobic agent – the inhibitor suppressing growth of a mold and fungi promotes extension of an expiration date of a ready-made product:

- the bread (wheat) cut, packaged, rye bread for long period of storage

- bread with the reduced power value, rich pastries and flour confectionery, pita

- bread (wheat) packaged for long period of storage, an Easter cake easter, Christmas

The dosage is defined by such factors as acidity and humidity, products with a low rn require smaller amount of propionate of calcium:

White loaf, rolls, fancy bread

150-300 g on 100 kg of flour

Dark bread, rolls, fancy bread

150-350 g on 100 kg of flour

Pie (dough, filler)

120-300 g on 100 kg of the test or a filler

Fruit pie

100-300 g on 100 kg of the test

Cottage cheese pie

100-220 g on 100 kg of the test

Biscuit

220-350 g on 100 kg of the test

Chocolate pie

300-400 g on 100 kg of the test

METHOD OF APPLICATION AND THE RECOMMENDED DOSAGE:

Porous, egg sponge, pastries – to add calcium propionate to premix or on a phase of maturing of the test with the remained ingredients. Not to add on the ripened egg sponge.

We present you a high-quality product - calcium propionate as the Universal remedy against a potato illness of bread. This food additive suppresses development dispute of the bacteria causing a disease and also a mold in bakery and flour confectionery. This excellent property of a product allows to make bread and bakery products in packing with long period of storage.

Advantages of use of propionate of calcium:

  • prevents formation of a mold on a surface of finished products
  • increases enzymatic tolerance
  • reduces fermentation time
  • improves softness of a finished product

Dosage: 0.1 - 0.4% to the mass of flour.

Method of application: to mix with flour.

Use of propionate of E282 calcium does not lead to changes of technological process, does not influence taste and a smell of finished products in any way, does not replace an improver for flour.

Storage:

24 months in the original packing of the producer protected from moisture at a temperature of 0 – 25ºС.

Packing: multilayered paper bags, 20 kg; 25 kg

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