Calcium propionate
Score impact
-0.20
points/product
Description
E282, known as calcium propionate, is a food additive classified as a preservative. It is the calcium salt of propionic acid, a short-chain fatty acid naturally found in some fermented foods such as Swiss cheese. Industrially, it is obtained by reacting propionic acid with calcium hydroxide or calcium carbonate, producing a white crystalline powder that is odorless or has a slight odor of propionic acid.
It is soluble in water and slightly soluble in alcohol. Its main function is to inhibit the growth of molds and bacteria, especially Bacillus mesentericus and Bacillus subtilis, which cause spoilage of bread and other baked goods.
Calcium propionate was discovered in the early 20th century and approved as a food additive in the European Union after evaluations by EFSA (European Food Safety Authority) and WHO (World Health Organization). EFSA has established an Acceptable Daily Intake (ADI) of 0-40 mg/kg body weight per day, based on chronic toxicity and carcinogenicity studies that showed no significant adverse effects.
WHO, through the Joint FAO/WHO Expert Committee on Food Additives (JECFA), has also evaluated calcium propionate and considers it safe at authorized doses. On food labels, it must appear as 'calcium propionate' or 'E282'. Despite its safety, some consumers may be concerned about its synthetic origin, although it is identical to the natural compound. In summary, E282 is an effective and safe preservative widely used in the food industry to extend the shelf life of baked goods and other foods.
E282 is mainly used in bakery and industrial pastry products, such as sliced bread, rolls, flour tortillas, muffins, and sponge cakes, to prevent mold growth and rope disease (caused by Bacillus subtilis). It is also used in dairy products such as processed cheeses and curds, as well as in some meat and confectionery products. According to EC Regulation 1333/2008, authorized limits vary by category: in bread and pastries, up to 3000 mg/kg; in processed cheeses, up to 3000 mg/kg; in other products, such as cocoa and chocolate products, up to 2000 mg/kg.
Compared to the US FDA, calcium propionate is classified as GRAS (Generally Recognized as Safe) and is allowed in bread and baked goods up to 0.32% of flour weight. In Japan, its use is permitted in bread and other foods with similar limits. In the Spanish market, E282 is commonly found in sliced bread from brands such as Bimbo, Panrico, or Hacendado, as well as in processed cheeses and some industrial pastry products.
Documented side effects of calcium propionate are rare and generally mild. In animal studies, very high doses (far above the ADI) have shown gastric irritation and possible reduced appetite, but no carcinogenic or teratogenic effects have been observed. In humans, some sensitive individuals may experience digestive discomfort such as bloating or diarrhea if consuming large amounts, although this is rare.
The biological mechanism of calcium propionate involves its conversion to propionic acid in the stomach, which inhibits mold and bacterial growth by altering intracellular pH. No significant interactions with medications have been reported. EFSA and WHO conclude that calcium propionate is safe at authorized doses, and no particularly sensitive populations have been identified beyond possible individual intolerances.
In summary, E282 is one of the safest and most well-studied preservatives, with a favorable toxicological profile.
- Calcium propionate
- Calcium dipropionate
- Calcium propanoate
- Propanoic acid calcium salt
- Calcium propionate anhydrous
- Dipropionato de calcio
Products in our Spanish database containing this additive
Examples found in ComerClaro Spanish product database
Product names and supermarket data may appear in Spanish.
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