Calcium Propionate (E282) — What You Need to Know
What Is Calcium Propionate?
Calcium propionate is the calcium salt of propionic acid and the most widely used bread preservative in the world. It prevents mold and bacterial growth in baked goods while also providing a small amount of calcium fortification. It is synthetically produced by neutralizing propionic acid with calcium hydroxide.
What Is It Used For?
Used as a mold inhibitor in bread and baked goods, extending shelf life by several days. Preferred over other propionate salts because it also contributes calcium to the product.
Safety Assessment
The most widely used bread preservative globally. Calcium salt of propionic acid, preferred because it also provides calcium fortification. Some anecdotal reports of behavioral effects in children (irritability, restlessness, sleep disturbance) but these have not been confirmed in well-controlled studies. The 2019 propionic acid metabolic concerns also apply indirectly. EFSA and FDA both classify as safe. Widely used in commercial bakeries worldwide.
Based on current evidence, Calcium Propionate is rated Generally Safe with a score of 7/10. This is 1.3 points above the average for preservatives (5.7/10). Last reviewed by regulators: 2014.
Commonly Found In
Always check the label for E282 or 'Calcium Propionate'
▶Chemical Information
Frequently Asked Questions about Calcium Propionate
Quick Facts
- E-Number
- E282
- INS Number
- 282
- Category
- Preservatives
- Origin
- Synthetic
- FDA Status
- GRAS (Generally Recognized as Safe).
- EFSA Status
- No numerical ADI established. Considered safe at current food-use levels.
- ADI
- Not specified mg/kg bw/day
- Last Review
- 2014
Quick Links
Related Additives
Other preservatives in the same family