Calcium Propionate
The short version
A mold inhibitor commonly used in bread, baked goods, and dairy products.
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Where it comes from
Propionic acid occurs naturally in Swiss-style cheeses, produced by Propionibacterium during fermentation. The calcium salt is manufactured by neutralizing propionic acid with calcium hydroxide.
How it's used
Standard mold inhibitor in industrial bread at 0.1% to 0.3%. Does not interfere with yeast activity, unlike sorbates. Also used in processed cheese and pet food.
Safety profile
No ADI assigned by JECFA — considered safe at normal use levels. Naturally occurring in fermented foods and produced in the human gut. Some anecdotal reports link very high intake to migraines or irritability, but evidence is limited.
Physical & chemical properties
White granular powder, soluble in water. Most effective at pH below 5.5. Active against molds and rope-forming bacteria but does not inhibit yeast.
Regulation worldwide
Permitted in most jurisdictions for bakery products. Specific EU max levels apply by product category.
Educational information only. Not medical or dietary advice.