Calcium propionate production and demand situation and market forecast
According to the definition of the World Health Organization, food preservatives refer to a class of food additives that prevent food spoilage and spoilage and extend the shelf life of food by inhibiting or eliminating the growth of microorganisms. At present, our country has approved the use of 32 kinds of food preservatives, with a wide range of applications including benzoic acid/sodium benzoate, sorbic acid/potassium sorbate, calcium propionate, etc. Food preservatives are mainly divided into chemical preservatives and natural preservatives.
Calcium Propionate is an acidic bacteriostatic agent, which has an inhibitory effect on molds, especially Aspergillus flavus and gram-negative bacteria. It is a universal food and feed bacteriostatic agent approved by the World Health Organization and the FAO. It is widely used in various industries. Kinds of baked goods, pickles and jelly, soy products, processed meat products, wet grains and feeds to prevent mold.Our company Bailin Group manufacture and supply food-grade Calcium Propionate for domestic and export, with high quality.welcome old and new customers inquiry.
Calcium Propionate is mainly used as a preservative in the food industry, which can prolong the preservation period of food. It has a good control effect on molds, aerobic spore-producing bacteria, and gram-negative bacilli, and it is harmless to yeast. This product can also inhibit the production of aflatoxin, and is widely used in the anti-mold and anti-corrosion of foods such as bread, cakes, soy sauce, soy products, jam and canned food. In terms of propionic acid, the maximum use amount of calcium propionate in raw noodles and wet products (cut noodles, wonton wrappers) is 0.25g/kg; in bread, vinegar, soy sauce, cakes, and soy products, the maximum use amount is 2.5g/kg.
In foreign countries, calcium propionate is also used as a feed preservative; it can also be used medicinally to make liquids, powders, ointments, etc.; it also has a good effect on skin diseases caused by molds. Calcium propionate also has the effect of strengthening calcium, so it can be used to supplement calcium in foods such as bread. Calcium propionate can also inhibit the propagation of Bacillus subtilis during dough fermentation. The minimum inhibitory concentration is 0.01% when the pH is 5.0, and the pH is When it is 5.8, 0.188% is required, and the optimum pH value should be lower than 5.5.
The development of food and feed preservatives in China is relatively slow. Many food and feed manufacturers are still using certain toxic preservatives that are eliminated, and calcium propionate has been quickly promoted as a non-toxic food and feed preservative. . At present, the total domestic scale is less than 10,000 tons/year, and most of them are small factories with small scale, backward technology, and low level of automation. Both the cost and the quality are not ideal.
With the development of my country's food and feed industries, timely adoption of advanced production technology and equipment, transformation or construction of production lines of a certain economic scale will greatly promote the development of calcium propionate preservatives, and the market prospects are promising.
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