Calcium Propionate E282 is a calcium salt mainly used as a preservative in bakery applications. Though it’s considered safe, some are convinced it has potentially dangerous health effects.
What Is Calcium Propionate E282?
Calcium Propionate E282 appears as a white powder. It is mainly used as a food preservative in a wide variety of products, including but not limited to bread, other baked goods, processed meat, whey, and other dairy products. It occurs naturally in butter and some types of cheese. It is also used in bakery products as a mold inhibitor, it keeps bread and baked goods from spoiling by preventing mold and bacterial growth.
Possible Side Effects of Calcium Propionate E282
Though Calcium Propionate E282 is regarded as safe supplement, there maybe some side effects: damage your stomach lining by exacerbating gastritis and inducing severe ulcers and cause irritability, restlessness, inattention and sleep disturbance.
GRAS Affirmation: Yes
Generally recognized as safe (GRAS) is an American Food and Drug Administration (FDA) designation that a chemical or substance added to food is considered safe by experts, and so is exempted from the usual Federal Food, Drug, and Cosmetic Act (FFDCA) food additive tolerance requirements. Calcium Propionate E282 is considered safe.
Special Populations Precaution
There is a lot of concern about diet and nutrition for these population, like Newborns, children, pregnant, sensitive to Calcium Propionate E282 populations. Better consult to your doctor if you would like to intake Calcium Propionate E282.
1. Alpacas fed calcium propionate seem to moderate their energy intake. [J Anim Physiol Anim Nutr (Berl). 2014 Mar 13] Author: Lund KE, Milton JT, Maloney SK, Blache D.
2. The effect of sourdough and calcium propionate on the microbial shelf-life of salt reduced bread. [Appl Microbiol Biotechnol. 2012 Oct] Author: Belz MC, Mairinger R, Zannini E, Ryan LA, Cashman KD, Arendt EK.
3. The use of sourdough fermented by antifungal LAB to reduce the amount of calcium propionate in bread. [Int J Food Microbiol. 2008 Jul 31] Author: Ryan LA, Dal Bello F, Arendt EK.