Calcium Propionate And Enzymes
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What it is
Calcium propionate is a salt of propionic acid, a naturally occurring fatty acid. It is produced industrially by reacting propionic acid with calcium hydroxide. Enzymes are proteins that speed up chemical reactions and are often used in food production.
Why it's used
Calcium propionate is primarily used as a preservative to inhibit the growth of mold and bacteria in baked goods like breads and bagels. Enzymes are used for various functions, including dough conditioning and improving texture in bakery products.
Health notes
Calcium propionate is Generally Recognized As Safe (GRAS) by the FDA for use as a food preservative. Both the FDA and EFSA have evaluated its safety. JECFA has also evaluated calcium propionate and established an acceptable daily intake. Studies on propionates have not shown adverse effects at typical consumption levels.
Allergen info
Calcium propionate is not a major allergen. Enzymes used in food production can sometimes be derived from allergenic sources like wheat or soy, but are typically purified and may not contain significant allergenic protein.