Calcium Propionate Added To Retard Spoilage Of Crust

Calcium propionate is a salt of propionic acid, a naturally occurring fatty acid. It is produced commercially by reacting propionic acid with calcium carbonate or calcium hydroxide. It appears as a white powder or crystals.

Manufacturers add calcium propionate to foods as a preservative to prevent the growth of mold and bacteria, thereby extending shelf life. It is commonly found in baked goods, particularly bread and tortillas, as well as in processed cheeses and some beverages.

In the U.S., calcium propionate is generally recognized as safe (GRAS) by the FDA for use as a food preservative. Regulatory bodies like JECFA and EFSA have evaluated it and established acceptable daily intakes. Studies on animals have shown no adverse effects at high doses, and it is metabolized similarly to other dietary fatty acids. Some research has explored potential links to behavioral issues in children, but the evidence is mixed and not conclusive.