Sodium and Calcium Propionates

Sodium and Calcium propionates (Z-CALPRO) are effective against mold and the mucoid variant of Bacillus subtilis.

Sodium and Calcium propionates (Z-CALPRO) are effective against mold and the mucoid variant of Bacillus subtilis. Because they have only slight action on yeast, they are used in yeast-raised goods without detriment to leavening action. Z-CALPRO is also used in tortillas, cakes, pies and pie fillings.

The sodium and calcium forms are equally effective, but the calcium salt is preferred in bread and rolls as it has the further benefit of contributing to enrichment by supplying calcium. Sodium Propionate is preferred over calcium propionate in cakes and other chemically leavened goods since the calcium ion can interfere with leavening action.

Z-CALPRO is easily dispersible in basic dough ingredients. For conventional methods of bread making, Z-CALPRO is added with the other ingredients during the dough-mixing stage. For continuous methods, Z-CALPRO can be added to the brew, liquid sponge or dough. It is usually added with the dough ingredients. In a no-flour brew Z-CALPRO can play a significant role in controlling the pH which in turn affects proof time. Addition of Z-CALPRO at proper levels to baked goods does not alter color, taste, volume or baking times.

The quantity of Z-CALPRO required is related to product pH and storage temperature. Baked goods of low pH (higher acidity) such as angel food and cheese cakes require smaller quantities; higher pH products (chocolate and devil's food cake) require more Z-CALPRO for adequate protection. During periods of high humidity and high temperature, higher use levels of Z-CALPRO are required.

Standards of Identity for Bakery Products ingredients that do not change the basic nutritional characteristics of bread. No (21 CFR 17) permit the use of safe and suitable identity or adversely affect the physical and limits of use are imposed.

Federal Standards of Identity specifically permit sodium or calcium propionate or a combination of these two to be used in Pasteurized and Cold-pack cheese products. Z-CALPRO is added in the process cheese cooker or blender. With pasteurized process cheese and cheese products the Z-CALPRO can be added before, or along with, the emulsifying salts. When used with cold pack products, Z-CALPRO may be mixed with other ingredients and added in this manner or may be sprinkled into the ground cheese base while it is being agitated and worked.