Calcium propionate is produced by the neutralization of propionic acid with calcium hydroxide or calcium carbonate. It is the most widely used preservative in the commercial baking industry worldwide.
Calcium propionate effectively inhibits the growth of molds and Bacillus mesentericus (rope-forming bacteria) without significantly affecting yeast activity during fermentation. The calcium component provides additional benefits by strengthening gluten structure and improving dough handling properties. Calcium propionate is particularly effective at the slightly acidic pH typical of bread dough, where it dissociates to release propionic acid that disrupts microbial cell membranes.