TJ-10002 Calcium Propionate
Product Description
Calcium Propionate
Molecular Formula: C6H10CaO4•nH2O (n=0-1)
Molecular Weight: 186.22
Physical Properties:
White crystalline granules or crystalline powder. Odorless or with a slight propionic acid smell. Typically used as a monohydrate salt when applied as a food additive. It is stable under heat and light, hygroscopic, and highly soluble in water (40%), but insoluble in alcohols and ethers. The pH of a 10% aqueous solution is 8-10.
Under acidic conditions, it releases free propionic acid, which has antibacterial properties—stronger than acetic acid but weaker than sorbic acid. However, it does not inhibit yeast, making it ideal for bread production where sodium salts can slightly inhibit yeast activity due to their alkalinity.
Usage:
Preservative, antifungal agent.
Limits:
GB2760-2014 (g/kg):
- Bread, vinegar, soy sauce, bean products, pastries: 2.5.
- Fresh wet noodle products (such as cut noodles, wonton wrappers): 0.25 (calculated as propionic acid).
FAO/WHO:
- Processed cheese: 3000 mg/kg (used alone or combined with propionic acid, sorbic acid, and their salts).
Japan (calculated as propionic acid):
- 2.5 g/kg (equivalent to 3.15 g of this product). Primarily used in bread and pastries to inhibit the growth of Aspergillus niger and aerobic spore-forming bacteria. One gram of calcium salt (monohydrate) is equivalent to 0.790 g of propionic acid.
Generally, calcium salts are used in bread, while sodium salts are used in pastries. The alkalinity caused by sodium salts can delay dough fermentation, whereas calcium salts can also provide a calcium fortification effect. If calcium salt is used in pastries, it reacts with the baking agent’s sodium bicarbonate to form insoluble calcium carbonate, reducing CO2 production, which is why sodium salt is primarily used.
- 2.5 g/kg (equivalent to 3.15 g of this product). Primarily used in bread and pastries to inhibit the growth of Aspergillus niger and aerobic spore-forming bacteria. One gram of calcium salt (monohydrate) is equivalent to 0.790 g of propionic acid.
Usage Reference:
- Calcium propionate is a safe and reliable antifungal agent for food and feed, approved by the WHO and FAO. Propionates are generally added during dough preparation, and the concentration depends on the product type and the required shelf life of baked goods. It acts as a preservative and also prevents mold formation and the production of mycotoxins.
- Calcium propionate inhibits mold and aerobic spore-forming bacteria that can cause bread to become sticky. It is effective against Gram-negative bacteria, Aspergillus flavus, and other contaminants without inhibiting yeast activity. This makes it an ideal, safe, and efficient antifungal agent for food, brewing, feed, and herbal medicine formulations. Adding 0.3% to bread extends shelf life by 2-4 days; adding 0.25% to mooncakes extends shelf life by 30-40 days.
Packaging:
The product is packed in paper-plastic composite bags with polyethylene food-grade inner bags. Net weight: 25 kg/bag or 10 kg/box.
Quality Indicators:
Test Item FAO/WHO 1998 GB 25548-2010 Color and Texture White crystals White crystals, granules, or crystalline powder Odor Odorless or slight propionic acid smell Odorless or slight propionic acid smell Content, % ≥ 98.0 ≥ 99.0 Insoluble Matter, % ≤ 0.3 ≤ 0.3 Free Acid or Base — Passes test Moisture, % ≤ 4.0 ≤ 9.5 pH (10% Solution) 7.5-10.5 — Fluoride (as F), mg/kg ≤ 30 ≤ 30 Heavy Metals (as Pb), mg/kg — ≤ 10 Arsenic (as As), mg/kg — ≤ 3 Lead, mg/kg ≤ 5 — Iron, mg/kg ≤ 50 ≤ 50 Application Scenarios:
TJ-10002 Calcium Propionate – Application Scenarios and Market Analysis for Latin America, Arab Countries, and Africa
Application Scenarios:
Food Industry:
Bakery Products: Calcium propionate is widely used as a preservative in bread and baked goods. It effectively prevents mold growth without inhibiting yeast, making it ideal for maintaining the freshness and shelf life of bread, pastries, and other baked goods.
Dairy Products: Calcium propionate is commonly used in processed cheese and other dairy products to prevent spoilage caused by mold and bacteria, ensuring product quality during storage and distribution.
Pastries and Snack Foods: In pastries, especially those stored at room temperature, calcium propionate acts as an effective preservative, extending shelf life by preventing the growth of mold and bacteria.
Noodle and Pasta Products: Calcium propionate can be applied to fresh wet noodles and pasta to prevent spoilage during transportation and storage, particularly in hot climates where microbial growth is more prevalent.
Feed Industry:
Animal Feed Producers: Calcium propionate is used in animal feed to prevent mold and fungi growth in raw materials like grains and processed feeds. Producers of feed for livestock, poultry, and aquaculture will find it highly beneficial for maintaining feed quality, particularly in tropical or humid regions.
Commercial Opportunities and Market Potential:
1. Latin America:
Market Potential: Latin America is a growing market for both food and feed preservatives due to its tropical climate, which accelerates food spoilage and microbial growth. The region’s booming bakery and dairy sectors, particularly in countries like Brazil, Mexico, and Argentina, present a strong demand for calcium propionate. Additionally, the large agricultural sector creates significant opportunities for the use of calcium propionate in animal feed.
Commercial Opportunity: The bakery and dairy sectors will benefit from calcium propionate’s ability to extend shelf life and prevent spoilage. The growing need for quality animal feed preservation also presents opportunities in the feed industry, where calcium propionate can protect against mold in feed ingredients.
Target Industries: Bakeries, dairy producers, feed manufacturers, and noodle processors.
2. Arab Countries:
Market Potential: The Middle East's hot climate and demand for longer-lasting food products make calcium propionate an ideal preservative for the food industry. The growth of the region’s bakery and dairy sectors, coupled with increasing demand for processed foods, will drive demand for calcium propionate as a preservative. The region’s expanding poultry and livestock feed sector also presents opportunities for its use in animal feed.
Commercial Opportunity: Calcium propionate can help manufacturers in the region preserve the freshness of baked goods, dairy products, and animal feed, offering a reliable solution to the challenges of food spoilage in hot and humid environments.
Target Industries: Bakery product manufacturers, dairy producers, and feed manufacturers.
3. Africa:
Market Potential: Africa’s expanding food and feed industries, combined with a lack of widespread cold storage infrastructure, create a significant need for preservatives like calcium propionate. The bakery, dairy, and feed sectors in Africa are growing rapidly, particularly in countries like Nigeria, South Africa, and Egypt. The region’s hot climate accelerates spoilage, making calcium propionate a valuable additive.
Commercial Opportunity: Calcium propionate can help African food and feed manufacturers maintain the quality of their products, prevent spoilage, and extend shelf life, particularly in regions with limited refrigeration. The expanding animal feed sector also presents opportunities for calcium propionate as a mold inhibitor in animal feed.
Target Industries: Bakeries, dairy producers, animal feed manufacturers, and pasta/noodle producers.
Recommended Resources and Conditions for Distributors:
Basic Distribution Infrastructure:
Distributors should have adequate storage and distribution capabilities, with facilities to keep the product dry and protected from heat and humidity. No specialized infrastructure is required, but ensuring the product remains stable during transportation and storage is crucial.
Industry Connections:
Distributors will benefit from established relationships with local food and feed manufacturers, particularly bakeries, dairy processors, and feed producers. Building connections with these manufacturers will facilitate market entry and create opportunities for product adoption.
Moderate Marketing Investment:
Moderate investment in marketing and sales will help distributors promote calcium propionate’s benefits, particularly its ability to extend shelf life and prevent spoilage in both food and feed. Sales teams should focus on educating local manufacturers about how the product can reduce waste and improve product safety.
Regulatory Knowledge:
Distributors should have a basic understanding of local food and feed regulations to ensure compliance with permissible limits for preservatives. While calcium propionate is widely approved, ensuring it meets local standards is crucial for successful market entry.
Key Customer Targets:
Bakeries and Pastry Producers:
Bread, cake, and pastry manufacturers will benefit from calcium propionate’s ability to prevent mold growth, allowing them to extend the freshness and shelf life of their products, especially in regions with high humidity or limited refrigeration.
Dairy Producers:
Cheese and dairy product manufacturers will find calcium propionate essential for preserving processed cheese and preventing spoilage caused by mold and bacteria during storage and distribution.
Noodle and Pasta Producers:
Manufacturers of fresh noodles and pasta can use calcium propionate to prevent microbial contamination and extend the shelf life of their products, especially in hot climates where spoilage occurs rapidly.
Animal Feed Producers:
Feed manufacturers producing feed for livestock, poultry, and aquaculture will find calcium propionate useful in preventing mold growth in feed ingredients, particularly in warm or humid regions where mold can quickly contaminate feed.
Conclusion:
Distributors in Latin America, Arab countries, and Africa have strong opportunities to introduce TJ-10002 Calcium Propionate to the food and feed industries. The growing demand for mold-free, longer-lasting products in the bakery, dairy, and animal feed sectors creates a significant need for calcium propionate as a preservative. With basic distribution infrastructure, established industry relationships, and moderate marketing efforts, distributors can successfully capitalize on the growing demand for calcium propionate in these regions, offering food and feed manufacturers an effective solution to spoilage challenges in hot and humid environments.
