Replacement for Calcium Propionate for bread
Hi we run a bakery and we understood that Calcium Propionate is not safe for regular consumption. Can some one suggest a safe preservative..
Best Answer
There do not appear to be established replacements however "micro-encapsulated sorbic acid" is advertised as inhibiting mold without destroying yeast. http://www.bakeryandsnacks.com/Product-innovations/Microencapsulated-Sorbic-Acid-The-Winning-Formula
Outside of the usual Internet echo-chamber of scary-ingredient phobia, there is no evidence or concern for Calcium Propionate (which is naturally occurring anyway.)
One study that seems to be cited exclusively is a tiny study published in the Journal of Pediatrics and Child Health from New Zealand. However, this study is pretty poor as far as they go. Only 27 children, methodology not shared, etc. It's important to point out that this seems to be the only study of its kind. It did not compel further study or elicit real concern from the medical/laboratory community. http://onlinelibrary.wiley.com/doi/10.1046/j.1440-1754.2003.00222.x/fullIt
With all of that said, mold is usually not a concern with fresh baked or par-baked frozen dough as these breads go hard and stale before mold appears.
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Cultured wheat flour and the combination of cultured sugar and vinegar powder worked the best when compared to calcium propionate.What is a substitute for calcium propionate?
TasteTech has developed a controlled release microencapsulated sorbic acid, which, it claims, is proving to be an 'ideal replacement for calcium propionate, the commonly used mould inhibitor'. 'Prices for calcium propionate have risen sharply in recent months, due to increased demand causing global shortages.What can I use as preservative for bread?
Calcium propionate is used as a preservative in bread and other baked goods, and it may be combined with propionic acid and sodium propionate. 1\ufeff Calcium propionate helps keep baked goods fresh by preventing mold and bacterial growth that would otherwise cause them to go bad.What does calcium propionate do in bread?
Calcium propionate serves to mitigate a costly issue in the baking industry: mold and bacterial growth. As a food additive, it is used to extend the shelf life of various goods in a wide variety of products, including but not limited to: bread, other baked goods, processed meat, whey, and other dairy products.How do you make calcium propionate?
Calcium propionate is prepared by passing a vaporous mixture of propionic acid and water into an aqueous solution containing calcium propionate and calcium hydroxide, with or without propionic acid.Is Calcium Propionate Safe? | Ask Dr. Lin Ep 3 | BAKERpedia
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