Progusta Calcium Acetate
Calcium acetate is an effective growth inhibitor of many bacteria and molds. It is widely employed in bread and other bakery products to extend shelf-life and to prevent rope formation. The high moisture content of bakery goods encourages the growth of molds and rope bacteria. Rope spoilage is characterized by a sticky, wet, and brownish crumb as well as an unpleasant smell. Rope forming bacteria and many mold spores are heat resistant and survive the temperatures of the baking process. Also, re-contamination can occur. These are all good reasons to use a preservative to extend the shelf life of bakery goods. Calcium acetate is a preservative that is very effective against rope bacteria with some efficacy against molds. The recommended dosage for Progusta CA is 0.2 – 0.5% based on flour weight. In all cases, it is advisable to carry out an initial baking test, so that the precise effects on odor, flavor and bread volume can be determined.
Properties
- Physical Form
- Powder, Solid
- Powder
- Solid
Product families
Applications
- Bakery
- Cereals & Snacks
- Confectionery
- Other Food Applications
- Savory & Culinary
Product Families
- Antioxidants & Preservatives
Other characteristics
- Brand
- Progusta
- Functions
Mold Inhibitor, Preservative, Shelf Life Enhancer
- Ingredient Name
- Calcium Acetate
- Markets
- Food & Nutrition
- Stability
Progusta CA is stable for 2 years from date of production. Physical stability and appearance may change before the end of shelf-life if not stored in well closed original packing, dry and at room temperature.
- Use Levels
- 0.2-0.5%
- Appearance
- White agglomerate or powder
- Ingredient
- Calcium Acetate
- Legislation
Calcium acetate is an approved food additive according to EU and FDA legislation and JECFA (FAO/WHO), and FCC food standards.
- Technology
- Food Ingredients
- Food Additive Number
- E 263, INS 263
- Packaging Information
Progusta CA granular grade available in 20kg polyethylene lined paper bags.. Progusta CA powder grade available in 20kg and 50lb polyethylene lined paper bags and in various big bags.
- Food Ingredients Functions
- Mold Inhibitor
- Preservative
- Shelf Life Enhancer
- Food and Nutrition Applications
- Bread
- Cakes
- Filling Applications
- Muffins
- Pie Crust
- Pies
- Tortilla
- Known For
Calcium acetate is an effective growth inhibitor of many bacteria and molds. It is widely employed in bread and other bakery products to extend shelf-life and to prevent rope formation.; High moisture content of bakery goods encourages the growth of molds and (rope) bacteria. Rope spoilage is characterized by a sticky, wet and brownish crumb as well as an unpleasant smell.; Rope forming bacteria and many mold spores are heat resistant and survive the temperatures of the baking process. Also re-contamination can occur. All good reasons to use of a preservative in order to extend the shelf life of bakery goods.; Calcium acetate is a preservative very effective against rope bacteria with some efficacy against molds. The recommended dosage for Progusta CA is 0.2 - 0.5% based on flour weight.; In all cases, it is advisable to carry out an initial baking test, so that the precise effects on odor, flavor and bread volume can be determined.; Other applications include: Buffering, Stabilizing, use as firming agent, leavening agent, calcium fortification, etc.
Technical data
Table 1 of 1
18 rows| Characteristic | Value | Unit |
|---|---|---|
| Molecular Weight | 158.17 | — |
| Assay Content (Dried Basis) | 99.0 - 100.5 | % |
| Arsenic content | min. 3 | — |
| Chloride content | min. 0.05 | — |
| Flash Point (decomposes) | min. 250 | — |
| Fluoride Content | min. 0.005 | — |
| Heavy metals Content | min. 10 | — |
| Insoluble In Water | min. 0.1 | — |
| Iron Content | min. 10 | — |
| Lead Content | min. 2 | — |
| Mercury Content | min. 1 | — |
| Oxidisable impurities Content (as formic acid) | min 0.1 | — |
