How to calculate the amount of calcium propionate added

Introduction: calcium propionate is an acid type food preservative Under acid conditions, it produces free propionic acid and has antibacterial effect Its bacteriostatic effect is affected by the pH value of the environment When the pH value is 5.0, the inhibition effect of mould is the best How to calculate the calcium propionate addition? Let's learn more about it with the small edition of Baibai safety net Calcium propionate has a strong inhibitory effect on all kinds of molds, gram-negative bacilli or aerobic bacilli in acid medium (starch, protein and oil containing substances), and it can also inhibit the production of aflatoxin, which is harmless to yeast, human and animal, and has no side effects It is a new, safe and efficient mould inhibitor for food and feed in the fields of food, brewing, feed and traditional Chinese medicine preparation Do you know how to calculate the amount of calcium propionate added? 1 Hygienic standard for the use of food additives (GB) 2760-2011) Regulations: it can be used for bean products, raw grain, raw and wet flour products (such as noodles, dumpling skin, wonton skin, baked wheat skin), bread, pastry, vinegar, soy sauce and other (used for processing technology of canned bayberry), among which the maximum consumption of bean products, bread, pastry, vinegar, soy sauce is 2.5g/kg, the maximum consumption of raw grain is 1.8g/kg, and raw and wet flour products (such as noodles, dumpling skin) , wonton skin, baked wheat skin) with a maximum consumption of 0.25g/kg, and other (processing technology of canned bayberry) with a maximum consumption of 50.0g/kg (Note: the above maximum use amount is calculated by propionic acid) 2 Taiwan Province regulation (1986): it can be used for bread and steamed snacks, and the maximum use amount is 2.5g/kg (calculated by propionic acid) 3 Japanese regulation (1985): for cheese, the maximum dosage is 3G / kg (calculated by propionic acid); for bread and Western pastry, the maximum dosage is 2.5g/kg (calculated by propionic acid) If calcium propionate is used together with sorbic acid and potassium sorbate in cheese, or when it is used together with a preparation containing one of them, its use amount is less than 3G / kg according to the total amount of propionic acid and sorbic acid juice 4 According to German regulations, 0.3-0.6g calcium propionate is added to each kilogram of flour in the thin black bread 5 British and American regulations: due to the short storage time of bread, the addition of calcium propionate is relatively small, which is 0.15% ~ 0.3% The above is how to calculate the amount of calcium propionate added in the small edition of Baibai safety net There is a lot of knowledge about food additives in the food safety knowledge base of this net Interested friends can continue to pay attention to it, so that our family can eat more reassuring food Editor in charge: Zhang Xiaofu