During the earliest days of making bread, the ingredients that bakers would use are relatively simple—flour, salt and yeast. The practice of using yeast to make bread rise started as early as 1300 BC. During this period, bread is eaten within days without the need for longer storage. This was the case for most consumers until the Industrial Revolution, which spanned from the late 18th century to early 19th century. During this period, the food industry shifted from manufacturing by hand to using machine. And later on, bread products started to contain preservatives to extend their shelf life. Today, one of the most commonly in bread is calcium propionate.
What is it? Is it a safe ingredient?
Let’s find out.
What is calcium propionate in bread?
Calcium propionate is a compound used in bread and other baked products as a preservative. In Europe, calcium propionate is denoted by the E number E282. It is particularly effective as a mold inhibitor. Hence, it is often used in high moisture baked products.
Chemically, it is the calcium salt of propionic acid, the same type of organic acid made during production of certain cheeses and butter. Calcium propionate chemical formula is C6H10CaO4. It appears as a crystalline powder or in granular form. Calcium propionate’s compatibility in baking lies in its solubility and stability. It is soluble in 49 g per 100 CC water. This solubility allows for even distribution throughout the dough. Calcium propionate is also stable under normal baking as well as high temperatures. For this reason, its antimicrobial properties do not degrade after baking and during storage.
Calcium propionate is made by neutralizing propionic acid with a calcium such as Calcium Carbonate or Calcium Hydroxide. The propionic acid can be sourced either by fermentation processing using bacteria, usually Proiponibacterium, or by oxidizing ethylene.
How it works
Like most preservatives, calcium propionate prevents the growth of bacteria, molds, and other microorganisms that cause food spoilage. And it is particularly effective against molds, particularly species like Penicillium and Aspergillus. They thrive well in moist and warm areas.
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Calcium propionate works mainly by disrupting the metabolic processes, which are essential for growth and development in microorganisms. Calcium propionate achieve this by releasing propionate ions. These ions hinder with nutrient uptake and energy production that slows down microbial activity. Aside from this, the ions also create an acidic environment further interrupt normal cellular functions in microorganisms.
Is calcium propionate a safe ingredient?
Calcium propionate a safe ingredient for bread and other baked products. In fact, the Food and Drug Administration (FDA) has classified it as “generally recognized safe” (GRAS). Similar responsible authorities, including the European Food Safety Authority (EFSA) and the World Health Organization (WHO) have also regarded it as a safe ingredient. Their judgment is based on available studies and scientific evidence. This means calcium propionate has been reviewed thoroughly and does not pose a risk to human health when consumed at levels typically used in food. As a mold inhibitor, calcium propionate is used at levels between 0.1% and 0.4% of the product weight.
While calcium propionate is generally safe to consume, there are rare cases reported about individuals who experienced minimal side effects such as headache, abdominal discomfort, and allergic reactions. The exact cause of this is not completely understood. However, these side effects are more often experienced by individuals with existing sensitivity or allergy to certain preservatives. You may also experience these symptoms with excessive intake. But again, such cases are very rare.
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Calcium propionate, like most food components, is metabolized by the body once ingested. The human body breaks it down into calcium and propionic acid. Now, these two components are not foreign matters to the human body. And they are naturally obtained from consuming certain foods such as cheese, butter, and other fermented foods.
The propionic acid derived from calcium propionate is metabolized by the liver and converted to energy, whereas calcium, as we all know, is a nutrient essential for maintaining healthy bones and teeth.
Conclusion
So, there you have it. Calcium propionate is in your bread as a preservative. It particularly works in inhibiting the growth of molds and other spoilage microorganisms.
While the name maybe intimidating, Calcium propionate is a safe ingredient in bread and other baked products. Various regulatory bodies have approved it for use as a food additive. And while this is true, it is worth noting that some individuals might experience headache, abdominal discomfort and other minimal side effects. This is more likely to occur to individuals with existing sensitivities or those who intake calcium propionate-containing food excessively.
If you are really concern about this, I suggest consuming fresh-baked bread from your nearby bakery. Store-bought breads are likely to contain preservatives, including calcium propionate.
