Kalciumpropionaattia

Kalciumpropionaattia, known in English as calcium propionate, is a white crystalline salt derived from propionic acid and calcium carbonate. It is commonly used as a food preservative and antifungal agent. The compound inhibits the growth of molds, yeasts, and certain bacteria, thereby extending the shelf life of baked goods, dairy products, and processed meats. Its preservative action is mainly effective in acidic or slightly acidic foods where the pH is between 5.0 and 6.5.

The safety profile of calcium propionate is well documented. It is recognized as generally safe by regulatory authorities such as the U.S. Food and Drug Administration, the European Food Safety Authority, and the Joint FAO/WHO Expert Committee on Food Additives. Approved acceptance levels for use as a preservative vary by country and food category but are typically expressed as parts per million (ppm) of the finished product. In most jurisdictions it is permitted up to 125 ppm in bread and bakery products, and up to 200 ppm in certain dairy items.

Calcium propionate is also utilized in industrial applications beyond food. It functions as a preservative in cosmetics and pharmaceuticals, and as a food additive to control spoilage microorganisms in canned goods. The compound is considered to have low acute toxicity; the median lethal dose (LD50) for oral ingestion in rats is reported to be greater than 5 g/kg body weight. Chronic exposure at food levels does not pose significant health risks. Nonetheless, individuals with rare sensitivities may experience minor gastrointestinal discomfort. The compound is classified as “GRAS” (generally recognized as safe) by the U.S. FDA for use as a food additive.