What Is the Use of Calcium Propionate?
Not all preservatives are bad! Food additives or preservatives, as we call them, are commonly added for multiple purposes, to ensure food safety and transparency in food processing industries. Calcium propionate is mainly used as a preservative in most bread products that are commercially manufactured and also commonly in many other baked goods. This compound may further be combined with propionic acid and sodium propionate as well in commercial manufacturing.
Calcium propionate usually has the function or serves the purpose in most baked goods commercially to aid in their freshness or prevent any possible bacterial ingrowth or staleness in the baked product. Most bakers use calcium propionate commonly throughout the world specifically for preventing mold formation and retaining the freshness of bread or baked products for a longer duration of time.
This is particularly significant in the culinary sector of baking because most baked goods usually can get stale or tend to start stinking after a particular time span because of bacterial growth. Calcium propionate is a compound that can be naturally found in some forms of butter and even in some types of cheese.
What Is the Use of Calcium Propionate in Commercial Food Industries?
Calcium propionate is one of the few naturally occurring organic salts that is formed by the chemical reaction that occurs between calcium hydroxide and propionic acid. Because it is an organic salt, the FDA (Food and Drug Administration) of the United States considers this common food additive, also colloquially known as E282, to aid in the prevention of bacterial growth as well as in promoting the freshness of products and in preventing molds by acting as a preservative.
Apart from baked goods such as most breads, pastries, and muffins, etc, this organic salt contains calcium propionate. You can also possibly find calcium propionate (depending on the brand and the manufacturer) in the following products around the globe:
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In Dairy Products: It is used in certain cheese products, powdered milk, whey powders, and yogurts, etc.
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Beverages: It is used in some soft drinks, sports beverages, fruit drinks, etc.
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Alcoholic Drinks: It is used in some beers, malt beverages, wine, cider, etc.
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Processed Meats: It is used in some commercially available hot dogs (based on the manufacturer), some ham products, some lean meats or lunch meats, etc.
Is There Any Scientific Basis for Claims of Harmfulness?
Though some claims further exaggerate, in limited human studies, that calcium propionate intake would be linked to the increased production of insulin and glucagon (the hormone that is specifically known to stimulate blood sugar release), resulting in insulin resistance or in the condition of type 2 diabetes. These research claims are limited and do not have much scientific evidence backing them up. Current nutrition research needs to further investigate these claims and conclude upon the long-term possibility of any risks of calcium propionate associated with causing insulin resistance.
Because most of commercial preservatives, especially the ones used in baked goods, are usually subject to a lot of scientific research and scrutiny, even calcium propionate has had its fair share of research and questioning. Though some consumers around the world may have raised questions about the long-term safety concerns of using calcium propionate, concerned with the idea of preservatives used in baked goods, nutrition experts still stand by the fact that some preservatives used in baked goods would be necessary not only to prevent bacterial growth or mold formation in the foods but also to ensure the safety of the food products by prolonging their shelf life.
Bacterial or mold-infested bread or baked goods can in fact pose the greatest risk for children and young adults with the frequent risks of nausea, diarrhea, vomiting, or loose stools that would be caused due to gastrointestinal distress. Hence, preventing bacterial infiltration as well as growth in commercially manufactured food products becomes a matter of food safety in order to ensure that there is no possible harm from the consumption of baked goods. Hence, calcium propionate would be recommended as per the current scientific research that has been highlighted by nutrition experts as to be of potential use or benefit in certainly preventing bacterial growth and mold formation in bread and baked goods or products.
Why Is Calcium Propionate Generally Recognized As Safe?
As per the research that has been conducted on the safety concerns regarding the use of calcium propionate, studies have demonstrated that this compound is quite safe for commercial use in baked goods and it does not have any associated potential toxicity as such, even in the long run. The toxicity concerns or long-term safety impact of these products have also been studied, which indicates that the laboratory findings are in favor of calcium propionate being a safe addition to baked goods.
Also, it may not have any potential in the long term to cause any cancers as such. Based on these scientific research reports through a few preliminary and meta-analysis studies, the United States Food and Drug Administration's Select Committee has given calcium propionate the status of being a "Generally Recognized As Safe (GRAS)" substance as per its 1979 report. The report further states that "There is no evidence or information available regarding propionic acid, calcium propionate, and sodium propionate" that demonstrates or shows any reasonable grounds to suspect any public hazard through its use in commercial products or even in the near future.
Conclusion:
Calcium propionate does not possess the ability to be stored or built up in your cells, and current research shows that the human digestive system is capable of breaking down this compound, that is splitting calcium apart from the propionic acid component. These are then readily absorbed and metabolized by your body just like it happens with any other fatty acid and then eventually the remnants are eliminated through your excretory system. Even though some anecdotal claims may exist to show that some individuals would be possibly sensitive to calcium propionate consumption through foods, or it may be the reason for triggering migraine headaches, these claims have absolutely no scientific research backing them up. If you or your loved one has consumed bread or baked goods (most of them which contain calcium propionate) containing calcium propionate and you notice any food sensitivity or headaches after consuming the food, you can report the condition to your professional healthcare provider or allergist. Your professional healthcare provider or nutritionist can advise you personally on what preservatives in foods can alternatively suit your body the best.
