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Calcium Propanoate

Calcium propionate, like sodium propionate, is effective in preventing the development of filamentous and fungal bacilli without inhibiting the action of bread-making yeast, making it ideal for products leavened by it, but not for products leavened with baking powder, as it interferes with chemical agents. It is used for french bread and biscuits because it contributes to the supply of calcium and to the replacement of sodium. It is soluble in water.

Uses

Beverages

Bread

Canned Goods

Dairy Cheese

Desserts

Grains Starches

Sauces Dressings

Snacks

Sweets Chocolate

Tortillas

Size

  • Powder
    25 kg
  • Crystal Pro
    25 kg
  • Powdered Spray
    25 kg

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