Ascorbic Acid, Calcium Propionate - Differences?

We use ascorbic acid to help keep our breads from molding over but we have now the option to use calcium propionate. I can't find much online to help distinguish the pros and cons of each of these compared to one another.

Does anyone have any insight on which would be better used for bread making?

Best Answer

As you're asking for "better", well:

better would be to use no preservatives and combat mould contamination in your bakery by using other means like an improved sanitary process.

However, as you're also asking for pros and cons in a bakery environment as well, chemically speaking L-Ascorbic Acid is... well... an acid, so the advantage of Calcium Porpanoate is that it allows bread to be stored for the same time as with using L-Ascorbic Acid but without the faintly acidic taste that goes with an acid and that it combats mould better than L-Ascorbic Acid.

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What is calcium propionate good for?

Calcium propionate is an organic salt that is used as a food additive. It helps preserve foods, mainly baked goods, by interfering with the growth and reproduction of microorganisms, such as molds, bacteria, and fungi.

Is calcium propionate banned?

Calcium propionate is safe for you to eat. It's classified as "generally recognized as safe" or GRAS by the FDA. The FDA evaluated this preservative in 1979.

What is another name for calcium propionate?

Calcium propionatePubChem CID19999StructureFind Similar StructuresChemical SafetyLaboratory Chemical Safety Summary (LCSS) DatasheetMolecular FormulaC6H10O4Ca or C6H10CaO4SynonymsCALCIUM PROPIONATE 4075-81-4 Calcium dipropionate Calcium propanoate Propanoic acid, calcium salt More...4 more rows

Is calcium propionate cancerous?

Calcium propionate has been studied for potential toxicity and for any possibility that it might cause cancer. 3\ufeff For the most part, the laboratory findings were negative.

Is Calcium Propionate Safe? | Ask Dr. Lin Ep 3 | BAKERpedia

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