Proper understanding of the food additive calcium propionate

Calcium propionate is a calcium propionate salt whose main use is as a preservative to prevent the growth of bacteria and mould in bread and other baked goods.

Decades ago, the growth of Bacillus mesentericus (potato bacillus) in baked goods was a major problem. With technological advances and improved hygiene, bakers have succeeded in eliminating this opportunity for spoilage. Increasing demand has led to a rapid turnaround of finished baked goods, which has also helped to reduce the risk of spoilage. However, due to the specific environment of bakeries, bakers still need to deal with mould growth.

Some studies have found that calcium propionate has antifungal properties, which is why it is used as a preservative in many foods. Like sodium propionate, it prevents the growth of potato bacilli and moulds in foods. This chemical is available in powder or white crystalline form and has the molecular formula C6H10CaO4.

Uses

Calcium propionate is effective in preventing spoilage of foodstuffs caused by the growth of Bacillus potatoes.

It is used in the processing of baked goods such as bread and pastry to extend the shelf life of the product.

Calcium propionate is inherently present in some cheeses and butters, as food fermentation produces this compound.

Calcium propionate is also added to foods such as processed meats, pies and dairy products.

Calcium propionate is also used in foods such as confectionery, icing, gelatine, puddings, fresh dough, pizza, non-alcoholic beverages, jams and jellies.

Calcium propionate is not used in high amounts in food products, usually at a rate of 0.1-0.4%. This compound is classified as a non-toxic and safe food additive.

This compound does not accumulate in body tissues. After ingestion through food, the body separates the calcium from the propionic acid and then metabolises the acid into other fatty acids.

It has also been added to tobacco and animal feed due to its ability to inhibit the growth of mould and other microorganisms.

Calcium propionate is added to cattle feed to help prevent lactational fever. It also provides calcium to cattle.

In medicine, butyl rubber is also used to improve its quality.

Hazards

Calcium propionate is inherently present in fermented foods. Many people complain of headaches after eating such foods, but there is no scientific evidence that this compound causes headaches.

It is possible for some people to have adverse reactions such as headaches from eating foods containing this preservative.

People who are intolerant to this additive may experience discomfort such as nausea, vomiting, headache and diarrhoea.

Some studies have found that excessive intake of both calcium propionate and sodium propionate can cause permanent damage to the gastric mucosa. This can lead to serious health problems.

The disease can worsen as the body loses the ability to heal from inflammation of the gastric mucosa. This can cause severe ulcers.

A report published in the American Journal of Children's Health says that excessive intake of this compound, especially over a long period of time, can lead to a wide range of behavioural changes in children such as irritability, restlessness, inattention and insomnia. Surprisingly, after removing these preservatives from food, the symptoms disappear on their own.

A leading US health authority claims that the compound is slightly toxic and can be sprayed on fruit as a fungicide. Very often, supermarkets spray pesticides and preservatives on fruit and vegetables to keep them fresh.

Many of the preservatives used in food have other industrial uses. For example, propionic acid is used in the production of rubber, cosmetics, plastics, herbicides and clothing. These uses have also caused fear among consumers and some compounds used as food preservatives are suspected to be carcinogenic.

Although there is no scientific evidence that calcium propionate as a food preservative causes serious health problems, to ensure safety, fresh or organic foods that do not contain preservatives should be consumed whenever possible.