Calcium propionate is an antifungal agent for food and feed approved by the World Health Organization (WHO) and the United Nations Food and Agriculture Organization (FAO). Like other fats, it can be absorbed by humans and animals through metabolism, and provide calcium necessary for humans and animals. Other antifungal agents cannot be compared. Therefore, it is now widely used in many industries. What is the usage and dosage of pasta products? Let's take a look below.
The method of using propionate is generally to add it directly, but the specific amount depends on the type of product and the storage time required for various bakery foods.
Such as in China, as per National "Hygienic Standards for the Use of Food Additives" (GB 2760-2011) stipulates : it can be used for legume products, raw grains, wet noodle products (such as noodles, dumpling wrappers, wonton wrappers, roasted wheat wrappers), bread, pastries, vinegar, soy sauce and others (for the processing technology of canned bayberry), among which legumes The maximum use amount of products, bread, pastries, vinegar, and soy sauce is 2.5g/kg, the maximum use amount of raw grains is 1.8g/kg, and the maximum use amount of raw wet noodle products (such as noodles, dumpling wrappers, wonton wrappers, and siu mai wrappers) is 0.25g/kg, other (for the processing technology of canned bayberry) the maximum consumption is 50.0g/kg. (Note: The above maximum usage amounts are all based on propionic acid)
Provisions of Taiwan Province: Can be used for bread and steamed snacks, the maximum dosage is 2.5g/kg (calculated as propionic acid).
Japanese regulations: for cheese, the maximum dosage is 3g/kg (calculated by propionic acid); for bread and western pastries, the maximum dosage is 2.5g/kg (calculated by propionic acid). If calcium propionate is used in combination with sorbic acid and potassium sorbate in cheese, or with a preparation containing one of them, the amount used is 3 g/kg or less based on the total amount of propionic acid and sorbic acid juice.
German regulations: In thin black bread slices, 0.3~0.6g calcium propionate is added per kilogram of flour.
British and American regulations: Due to the short storage time of bread, the amount of calcium propionate added is relatively small, 0.15%~0.3%.
To sum up, I would like to introduce some simple introductions to the usage and dosage of calcium propionate in pasta. I hope to answer your doubts. At the same time, if you have any questions, please consult with Bailin Group Co., Ltd.