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Calcium Propionate
Mold contamination is considered a serious problem amongst bakers, and conditions commonly found in baking present near-optimal conditions for mold growth. A few decades ago, Bacillus mesentericus (rope), was a serious problem, citation needed but today s improved sanitary practices in the bakery, combined with rapid turnover of the finished product, have virtually eliminated this form of spoilage. According to the Pesticide Action Network North America, calcium propionate is slightly toxic. Calcium propionate has been weakly linked to irritability, restlessness, inattention, and sleep disturbance in children. As a food additive, it is listed as E number 282 in the Codex Alimentarius. Calcium propionate is used as a preservative in a wide variety of products, including but not limited to bread, other bakery goods, processed meat, whey, and other dairy products. However, unlike benzoates, propionates do not require an acidic environment.
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The use of calcium propionate (282) as a preservative in bread became widespread in Australia in the early 1990s. This preservative is rarely used in Europe or New Zealand, used increasingly in the UK, and is common in Australia and the ...
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Sodium And Calcium Stearoyl2 Lactylate, Batem, Calcium Peroxide, Ascorbic Acid, Azodicarbonamide, Enzymes) Dicalcium Phosphate, Diammonium Phosphate, Wheat Starch, Distilled Vinegar, Soy Lecithin, Calcium Propionate (Preservative), ...
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Diammonium Phosphate, Ammonium Sulfate, Monocalcium Phosphate and/or calcium carbonate), Cornstarch, Wheat Starch, enzymes, Calcium Propionate (To Retain Freshness), soy lecithin. If Topped, Also Contains Sesame Seeds, or Corn Meal. ...
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