CALCIUM PROPIONATECALCIUM PROPIONATECALCIUM PROPIONATECALCIUM PROPIONATE
Calcium Propionate
CAS: 4075-81-4
Molecular Formula: C3H8CaO2
CALCIUM PROPIONATECALCIUM PROPIONATECALCIUM PROPIONATECALCIUM PROPIONATE - Names and Identifiers
| Name | Calcium Propionate |
| Synonyms | bioban-c calciumpropanoate Calcium Propionate CALCIUM PROPIONATE propionatedecalcium Calcium dipropionate Propanoicacid,calciumsalt PROPIONIC ACID CALCIUM SALT Propanoic acid, calcium salt PROPIONIC ACID HEMICALCIUM SALT CALCIUM PROPIONATECALCIUM PROPIONATECALCIUM PROPIONATECALCIUM PROPIONATE |
| CAS | 4075-81-4 |
| EINECS | 223-795-8 |
| InChI | InChI=1/2C3H6O2.Ca/c2*1-2-3(4)5;/h2*2H2,1H3,(H,4,5);/q;;+2/p-2 |
| InChIKey | BCZXFFBUYPCTSJ-UHFFFAOYSA-L |
CALCIUM PROPIONATECALCIUM PROPIONATECALCIUM PROPIONATECALCIUM PROPIONATE - Physico-chemical Properties
| Molecular Formula | C3H8CaO2 |
| Molar Mass | 116.17 |
| Density | 1.41[at 20℃] |
| Melting Point | 300 °C |
| Water Solubility | 1 g/10 mL |
| Solubility | Soluble in water, the solubility in 100 mg of water is: 20 ℃, 39.85g; 50 ℃, 38.25g; 100 ℃, 48.44g. Slightly soluble in ethanol and methanol, almost insoluble in acetone and benzene. |
| Vapor Presure | 0-399Pa at 20-23℃ |
| Appearance | White powder |
| Color | White |
| Merck | 14,1698 |
| BRN | 3698682 |
| PH | 9.2 (200g/l, H2O, 20℃)(IUCLID) |
| Storage Condition | Store below +30°C. |
| Stability | Stable. Hygroscopic. Incompatible with strong oxidizing agents. |
| Sensitive | Easily absorbing moisture |
| MDL | MFCD00036137 |
| Physical and Chemical Properties | Character white granules or powder crystals. Has good fluidity. No odor, small irritation. |
| Use | Used as food preservative, fungicide, used in cakes, bread, soy sauce, vinegar, cut surface, etc |
CALCIUM PROPIONATECALCIUM PROPIONATECALCIUM PROPIONATECALCIUM PROPIONATE - Risk and Safety
| Risk Codes | 36/37/38 - Irritating to eyes, respiratory system and skin. |
| Safety Description | 24/25 - Avoid contact with skin and eyes. |
| WGK Germany | 2 |
| RTECS | UE8450000 |
| TSCA | Yes |
| HS Code | 29155000 |
CALCIUM PROPIONATECALCIUM PROPIONATECALCIUM PROPIONATECALCIUM PROPIONATE - Upstream Downstream Industry
| Raw Materials | Propionic acid Calcium hydroxide |
CALCIUM PROPIONATECALCIUM PROPIONATECALCIUM PROPIONATECALCIUM PROPIONATE - Reference
| Reference Show more | 1. Chen youlei, Zhang Yinghui. Preparation of natural yeast species and its application in bread production [J]. Journal of Anhui Agricultural Sciences, 2020, 048(003):185-188,206. 2. Chen Xue, Gao meisu, Cui Chengyan, et al. Effect of electron accelerator irradiation on antibacterial activity of weak acid preservative [J]. Chinese Journal of Food Science, 2018, 018(009):210-216. 3. Li Shu Jin, Gao Meiyu, Cui Chengyan, etc. Effect of irradiation on antibacterial activity of organic weak acid preservatives [J]. Food Science, 2014. |
CALCIUM PROPIONATECALCIUM PROPIONATECALCIUM PROPIONATECALCIUM PROPIONATE - Nature
Open Data Verified Data
white particles or crystalline powder, odorless or slightly specific odor. Soluble in water (40%), difficult to dissolve in alcohol, ether, etc. Hygroscopic. Because propionic acid is an intermediate of human normal metabolism, it is safe and non-toxic. The monohydrate is a colorless monoclinic flaky crystal. Soluble in water, slightly soluble in ethanol and methanol, almost insoluble in acetone and benzene. In the humid air deliquescence, when heated to 120 deg C, the loss of crystal water, 200 -210 deg C phase change occurs, 330~340 deg C decomposition into calcium carbonate.
Last Update：2024-01-02 23:10:35
CALCIUM PROPIONATECALCIUM PROPIONATECALCIUM PROPIONATECALCIUM PROPIONATE - Preparation Method
Open Data Verified Data
from propionic acid and calcium hydroxide neutralization, after concentration, crystallization, separation, drying.
Last Update：2022-01-01 10:09:54
CALCIUM PROPIONATECALCIUM PROPIONATECALCIUM PROPIONATECALCIUM PROPIONATE - Introduction
It's hygroscopic. It's irritating. White or monoclinic crystals.
Last Update：2022-10-16 17:25:07
CALCIUM PROPIONATECALCIUM PROPIONATECALCIUM PROPIONATECALCIUM PROPIONATE - Use
Open Data Verified Data
calcium propionate is an acid food preservative, and its antibacterial activity is affected by the Environmental pH value. In acidic medium, it has a strong inhibitory effect on all kinds of mold, Gram negative bacilli or aerobic bacillus. There is an effect on the prevention of the production of aflatoxin, and almost no effect on yeast. In the food industry, mainly used in vinegar, soy sauce, bread, cakes and soy products, the maximum use (in propionic acid) 2.5g/kg; The maximum use of raw wet products 0. 25g/kg.
Last Update：2022-01-01 10:09:55
CALCIUM PROPIONATECALCIUM PROPIONATECALCIUM PROPIONATECALCIUM PROPIONATE - Reference Information
| LogP | 0.33 at 25℃ |
| EPA chemical information | Information provided by: ofmpub.epa.gov (external link) |
| properties | calcium propionate is white crystalline particles or crystalline powder. Odorless or slightly propionic acid odor, hygroscopic, easily soluble in water, insoluble in alcohols. |
| introduction | calcium propionate is a safe and reliable mildew inhibitor for food and feed approved by the world health organization (who) and the food and agriculture organization of the United Nations (FAO). Calcium propionate, like other fats, can be absorbed by humans and animals through metabolism, and supply essential calcium to humans and animals. This advantage is incomparable to other antifungal agents and is considered GRAS. The calcium propionate produced by our company uses high-purity imported propionic acid and ionic membrane liquid alkali as raw materials, with stable quality. Due to high temperature resistance, the anti-corrosion effect is better than other products. Calcium propionate is an acid-type food preservative. Under acidic conditions, free propionic acid is produced and has antibacterial effect. Its antibacterial effect is affected by the environmental pH value, and the inhibitory effect of mold is the best when the pH value is 5.0. When the pH value is 6.0, the antibacterial ability is obviously reduced, and the minimum inhibitory concentration is 0.01%. In |
| food fungicide | calcium propionate is a newer food fungicide. it is the calcium salt of acidic fungicide propionic acid. it has a white crystal or powder appearance, odorless or slightly specific propionic acid smell, stable to light and heat, hygroscopic, soluble in water, weakly alkaline in aqueous solution, slightly soluble in methanol, ethanol, insoluble in benzene and acetone. It is easy to deliquesce in humid air, loses crystal water when heated to 120 ℃, changes phase at 200~210 ℃, and decomposes into calcium carbonate at 330~340 ℃. Under acidic conditions, free propionic acid is produced, which is weaker than sorbic acid, stronger than acetic acid, has antibacterial effect, has inhibitory effect on Aspergillus niger and Aerophilic Bacillus, and has no effect on yeast. Calcium propionate is a normal intermediate product of animal body metabolism, which is safer after being eaten by animals. It has a wide range of antibacterial effects on molds, enzyme parent bacteria and bacteria, inhibits the reproduction of microorganisms, prevents feed mold, and can be used as an antifungal agent for food and feed and a preservation agent for bread and cakes. As a feed additive, it can effectively inhibit the mold of the feed and prolong the shelf life of the feed. If it is combined with other inorganic salts, it can also increase the appetite of livestock and increase the milk yield of dairy cows. The addition amount is less than the 0.3% of the compound feed (calculated by propionic acid). When China's regulations are used as food additives, they shall be implemented according to the GB2760-86. The scope of use is only bread, vinegar, soy sauce and bean products, with a maximum use of 2.5 g/kg. |
| use | calcium propionate can be used as preservatives in solid foods such as bread, cakes and cheese, as well as fungicides and mineral additives in feed industry. calcium propionate liquid wet acid preservative, its antibacterial effect is affected by environmental PH. The minimum inhibitory concentration was 0.01% at PH5.0 and 0.5% at PH6.5. In acidic medium, it has a strong inhibitory effect on various molds, aerobic bacillus or gram-negative bacilli. It has a special effect on preventing the production of aflatoxin, but it is almost ineffective for yeast. In addition, it is also used as a food preservative. It is used as a food preservative and antifungal agent, and has a wide range of inhibitory effects on molds, yeasts and bacteria. It is used as an analytical reagent. Preservative; antifungal agent. calcium propionate is also an acid food preservative, and its antibacterial effect is affected by environmental Ph value. The minimum inhibitory concentration was 0.01% when the Ph value was 5.0 and 0.5% when the Ph value was 6.5. It has a strong inhibitory effect on various molds, gram-negative bacilli or aerobic bacilli in acidic media. It has a special effect on preventing the production of aflatoxin, but it is almost ineffective for yeast. In the food industry, it is mainly used for vinegar, soy sauce, bread, cakes and bean products, with a maximum usage of 2.5 g/kg (calculated by propionic acid, the same below); The maximum usage in wet flour products is 0.25 g/kg. It can also be used as an antifungal agent for feed. used as food preservative, anti-mold agent, used for pastries, bread, soy sauce, vinegar, cut noodles, etc. used as a preservative for bread, cakes and cheese and anti-mold agent for feed. As the propionate of food preservation agent, calcium propionate is mainly used in bread, because sodium propionate increases the ph value of bread and delays the fermentation of noodles; sodium propionate is often used in pastries, because the pastry is bulked by synthetic leavening agent, There is no yeast development problem caused by rising pH. The effect of sodium propionate is better than that of calcium propionate when used as feed preservation agent. But calcium propionate is more stable than sodium propionate. Propionate in food in addition to bread, cakes, cheese, etc., can also be used for soy sauce mildew, inhibit re-fermentation. In medicine, propionate can be made into powders, solutions and ointments to treat diseases caused by parasitic molds of the skin. The ointment (liquid) contains sodium 12.3% propionate and the powder contains calcium 15% propionate. |
| preparation method | firstly, the raw calcium carbonate is made into a water suspension, and the water used shall be refined and purified to remove impurities such as heavy metal magnesium. CaCO3 water suspension is quantitatively put into the neutralization reaction kettle, the temperature in the kettle is maintained at 60~80 ℃, propionic acid is added while stirring, and the neutralization reaction lasts for 2~3 hours. At this time, a large amount of CO2 gas escapes and can be discharged through the vent tube of the condenser. By adjusting the external heating temperature, adding acid and stirring speed to make the reaction reach the best conditions, the pH value of the reaction end point should be controlled at 7~8. This reaction is a reversible reaction, and CO2 gas should be discharged in time to better control the reaction end point. The neutralized aqueous solution is filtered through vacuum, the obtained filtrate is concentrated in an evaporation kettle, and then placed in a crystallization tank to slowly cool and crystallize at normal temperature and pressure. The mother liquor can be returned to the evaporation kettle for 2~3 times and then discarded. The separated solid is dried into small particles and crushed, measured and packaged to obtain the finished product of calcium propionate. |
| scope of application | (1) China's "hygienic standard for the use of food additives" stipulates that it can be used for wet products of raw flour (cut surface, obtuse skin) with a maximum dosage of 0.25 g/kg; Bread, vinegar, soy sauce, cakes and bean foods are 2.5 g/kg (calculated as propionic acid). (2) Japanese regulations (1985): for cheese, the maximum dosage is 3 g/kg (calculated as propionic acid); For bread and western cakes, the maximum dosage is 2.5 g/kg (calculated as propionic acid). If calcium propionate is combined with sorbic acid and potassium sorbate in cheese, or when combined with one of the preparations, the amount of calcium propionate is less than 3 g/kg according to the total amount of propionic acid and sorbic acid. (3) Germany stipulates that 0.3-0.6g of calcium propionate is added to thin black bread tablets per kilogram of flour. (4) UK and US regulations |
| content analysis | after the sample is dried at 120 ℃ for 2 hours, 1g (weighed to 0.0002g) is taken, dissolved in water, transferred into a 100ml volumetric flask, and diluted to scale. Measure 25.00ml, add 75ml of water, titrate with 0.05mol/L EDTA standard solution to the near end point, add 10% sodium hydroxide solution 15m!, Leave for 1min. Add 0.1g of calcium reagent sodium carboxylate indicator (0.5g of calcium reagent sodium carboxylate and 50g of potassium sulfate are mixed evenly), and continue titration until the red color of the solution disappears and appears blue. Calcium propionate content (%)= V × c × 74.48/m × volume of V--EDTA disodium standard solution in formula 100, ml; C -- concentration of EDTA disodium standard solution, mol/L; M -- sample quality, g. Or 0.05mol/L EDTA sodium per mlis equivalent to 9.311mg of this product. |
| toxicity | ADI is not restricted (FAO/WHO,2001). LD50 5160mg/kg (rat, oral). GRAS(FDA,§ 184.1221,2000). |
| usage limit | GB 2760-96(g/kg): bread, vinegar, soy sauce, bean food, cakes, 2.5; Wet products of raw flour (referring to cut flour and wonton skin) ≤ 0.25 (calculated as propionic acid). FAO/WHO(1984): processed cheese 3000 mg/kg (used alone or in combination with propionic acid, sorbic acid and their salts). Japan (calculated as propionic acid):2.5 g/kg (3.15g). Mainly used for bread and pastry. 1.0g calcium salt (monohydrate salt) is equivalent to 0.790g propionic acid. Excessive dosage will prevent the growth of baker's yeast and damage the flavor. It can prevent the growth of Asp.Niger and B.Subtilis. USDA,9CFR,§ 318.7(2000): Flour products, 0.32% (in terms of wheat flour, used alone or combined with sodium propionate). USDA § 381.147(1994): 3% of new pie dough (based on wheat flour). Generally, calcium salt is used in bread and sodium salt is used in pastry. The alkalinity caused by the use of sodium salt will delay the fermentation of the dough, and the use of calcium salt has the effect of strengthening calcium. If calcium salt is used in West Point, it reacts with sodium bicarbonate in the leavening agent to generate insoluble calcium carbonate, reducing the amount of CO2 generated, so sodium salt is mainly used. |
| Preparation method | Calcium propionate can be prepared by reacting propionate with calcium carbonate or calcium hydroxide. |
| production method | is prepared by reacting propionic acid with calcium hydroxide or calcium carbonate: calcium hydroxide is generally used as raw material in industry, calcium hydroxide is mixed into suspension in a reaction pot, propionic acid is added, the reaction temperature is kept at 70-100 ℃, the reaction lasts for 2-3 hours, and the pH value of the reaction end point is controlled at 7-8. Filter and dry the reaction materials to obtain the finished product. calcium hydroxide powder is made into suspension in a neutralization pot, and propionic acid is added to neutralize to pH value of 7-8, neutralization temperature of 70-100 ℃, neutralization time of 2-3h. The neutralization liquid is filtered to remove insoluble substances, and the clear liquid is concentrated, cooled, crystallized, separated and dried to obtain the finished product. CH3CH2COOH[Ca(OH)2]→(CH3CH2COO)2Ca is obtained by neutralizing propionic acid with calcium hydroxide or calcium carbonate. Made by neutralization of propionic acid and calcium hydroxide. Calcium hydroxide powder is made into suspension in a neutralization pot, acetone is added to neutralize to PH = 7-8, the neutralization temperature is 70-100 ℃, and the neutralization time is 2-3h. The neutralization liquid is filtered to remove insoluble substances, and the clear liquid is concentrated, cooled, crystallized, separated and dried to obtain the finished product. |
| category | toxic substances |
| toxicity classification | poisoning |
| acute toxicity | oral-rat LD50: 3920 mg/kg; Oral-mouse LD50: 2350 mg/kg |
| flammability hazard characteristics | thermal decomposition spicy stimulation smoke |
| storage and transportation characteristics | warehouse ventilation and low temperature drying |
| fire extinguishing agent | water, carbon dioxide, dry powder, foam |
| toxic substance data | information provided by: pubchem.ncbi.nlm.nih.gov (external link) |
Last Update：2024-04-09 02:00:08
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CALCIUM PROPIONATECALCIUM PROPIONATECALCIUM PROPIONATECALCIUM PROPIONATE
TRIETHYL 4-PHOSPHONOSENECIOATE
PHOSPHATE LOW NO 2
MAGNESIUMSALTSOFORTHOPHOSPHORICACID
2-氯-3-氟-4-氨基吡啶
enPyriproxyf
(S)-(+)-2-氨基-3-羟基-3-甲基丁酸
TRIS(4-MORPHOLINO)PHOSPHINE OXIDE
3-氨基-2-羟甲基吡啶
双(3-氨基-4-羟苯基)砜
TRIETHYL 4-PHOSPHONOSENECIOATE
PHOSPHATE LOW NO 2
MAGNESIUMSALTSOFORTHOPHOSPHORICACID
2-氯-3-氟-4-氨基吡啶
enPyriproxyf
(S)-(+)-2-氨基-3-羟基-3-甲基丁酸
TRIS(4-MORPHOLINO)PHOSPHINE OXIDE
3-氨基-2-羟甲基吡啶
双(3-氨基-4-羟苯基)砜
Raw Materials for CALCIUM PROPIONATECALCIUM PROPIONATECALCIUM PROPIONATECALCIUM PROPIONATE