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Merck
CN

21230

Calcium propionate

≥97.0% (dry substance, NT)

Synonym(s):

Propionic acid calcium salt

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About This Item

Linear Formula:
(CH3CH2COO)2Ca
CAS Number:
4075-81-4
Molecular Weight:
186.22
UNSPSC Code:
12352100
NACRES:
NA.22
PubChem Substance ID:
57647916
EC Number:
223-795-8
Beilstein/REAXYS Number:
3698682
MDL number:
MFCD00036137

Key Documents

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Product Name

Calcium propionate, ≥97.0% (dry substance, NT)

InChI key

BCZXFFBUYPCTSJ-UHFFFAOYSA-L

InChI

1S/2C3H6O2.Ca/c2*1-2-3(4)5;/h2*2H2,1H3,(H,4,5);/q;;+2/p-2

SMILES string

CCC(=O)O[Ca]OC(=O)CC

assay

≥97.0% (dry substance, NT)

impurities

≤6% water

solubility

water: soluble 1 g/10 mL, clear, colorless

Quality Level

100

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Application

Calcium propionate was used as an antifungal agent in bread. It was also used to investigate the influence of calcium salts on growth, polygalacturonase activity and infection of peach fruit by Monilinia fructicola.

General description

Calcium propionate is generally used as a food preservative in bread. It has also been reported to reduce milk fever in dairy cows.

pictograms

CorrosionExclamation mark
GHS05,GHS07

signalword

Danger

hcodes

H318,H335

Hazard Classifications

Eye Dam. 1 - STOT SE 3

target_organs

Respiratory system

Storage Class

11 - Combustible Solids

wgk

WGK 2

flash_point_f

Not applicable

flash_point_c

Not applicable

ppe

Eyeshields, Gloves, type N95 (US)

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Certificates of Analysis (COA)

Lot/Batch Number
BCCG0796
BCCD0745
BCCB1740
BCBW5024
BCBV3332

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A comparative study of the effectiveness of calcium propionate and calcium chloride for the prevention of parturient paresis in dairy cows
Pehrson B, et al.
Journal of Dairy Science, 81(7), 2011-2016 (1998)
Controlled trial of cumulative behavioural effects of a common bread preservative
Dengate S & Ruben A
Journal of Paediatrics and Child Health, 38(4), 373-376 (2002)
Effects of calcium salts on growth, polygalacturonase activity, and infection of peach fruit by Monilinia fructicola.
Biggs AR, et al.
Plant Disease, 81(4), 399-407 (1997)
Markus C E Belz et al.
Applied microbiology and biotechnology, 96(2), 493-501 (2012-05-10)
The consumption of low-salt bread represents an efficient way to improve public health by decreasing cardiovascular health issues related to increased intakes of sodium chloride (NaCl). The reduction of NaCl influences the bread quality characteristics, in particular the shelf-life. Calcium
Yosuke Funato et al.
Developmental cell, 55(4), 387-397 (2020-09-13)
Extracellular pH is usually maintained around 7.4 in multicellular organisms, and cells are optimized to proliferate under this condition. Here, we find cells can adapt to a more acidic pH of 6.5 and become addicted to this acidic microenvironment by
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