Calcium propionate is the calcium salt of propionic acid. It is widely used in the food industry. It is usually combined with propionic acid and sodium propionate. It is naturally present in butter and some types of cheese. Calcium propionate is never stored in our body, when our digestive system is breaking down all the food we eat, the body splits the calcium and propionic acid, which is readily adsorbed and metabolised, like any other fatty acid. Finally it is eliminated from the body.
One of the claims from scientists is that, Calcium propionate can be prepared by passing a vaporous mixture of propionic acid and water into an aqueous solution containing calcium propionate and calcium hydroxide, with or without propionic acid.
Calcium propionate is used as a preservative in a wide variety of products, including but not limited to: bread, other baked goods, processed meat, whey, and other dairy products. Calcium propionates are used in bakery products as a mould inhibitor.
Calcium propionate prevents spoilage and recontamination of animal feed, improves the digestibility of the feed (resulting in higher feed efficiency) and acts as an additional source of minerals and energy. It is also a source of energy and calcium and helps to prevent milk fever in transition cows.