Calcium Propionate structure
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Common Name | Calcium Propionate | ||
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CAS Number | 4075-81-4 | Molecular Weight | 186.219 | |
Density | N/A | Boiling Point | 141.7ºC at 760 mmHg | |
Molecular Formula | C6H10CaO4 | Melting Point | 300 °C | |
MSDS | Chinese USA | Flash Point | 57.7ºC |
Name | Calcium dipropionate |
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Synonym | More Synonyms |
Boiling Point | 141.7ºC at 760 mmHg |
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Melting Point | 300 °C |
Molecular Formula | C6H10CaO4 |
Molecular Weight | 186.219 |
Flash Point | 57.7ºC |
Exact Mass | 186.020493 |
PSA | 52.60000 |
LogP | 0.80780 |
Stability | Stable. Hygroscopic. Incompatible with strong oxidizing agents. |
Water Solubility | 1 g/10 mL |
CHEMICAL IDENTIFICATION
HEALTH HAZARD DATAACUTE TOXICITY DATA
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~% Calcium Propionate CAS#:4075-81-4 |
Literature: Solutia Inc. Patent: EP1510513 A1, 2005 ; Location in patent: Page/Page column 7 ; |
~25% Calcium Propionate CAS#:4075-81-4 |
Literature: Solutia Inc. Patent: EP1510513 A1, 2005 ; Location in patent: Page/Page column 7-8 ; |
Precursor 2 | |
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DownStream 0 |
HS Code | 2915509000 |
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Summary | 2915509000 propionic acid, its salts and esters。supervision conditions:AB(certificate of inspection for goods inward,certificate of inspection for goods outward)。VAT:17.0%。tax rebate rate:9.0%。MFN tariff:5.5%。general tariff:30.0% |
Development of a model describing the inhibitory effect of selected preservatives on the growth of Listeria monocytogenes in a meat model system.
Food Microbiol. 53 , 115-21, (2015) The objective of this study was to evaluate the impact of seven independent factors consisting of sodium nitrite, pH, sodium chloride, sodium acetate, sodium lactate syrup, calcium propionate and a bl... |
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Optimization of low-temperature blanching combined with calcium treatment to inactivate Escherichia coli O157:H7 on fresh-cut spinach.
J. Appl. Microbiol. 119 , 139-48, (2015) To develop a mild blanching method with calcium salts to ensure microbiological safety and quality of fresh-cut spinach.The antimicrobial efficacy of eight calcium salts was evaluated on Escherichia c... |
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The effect of sourdough and calcium propionate on the microbial shelf-life of salt reduced bread.
Appl. Microbiol. Biotechnol. 96(2) , 493-501, (2012) The consumption of low-salt bread represents an efficient way to improve public health by decreasing cardiovascular health issues related to increased intakes of sodium chloride (NaCl). The reduction ... |
calciurn propionate |
CAPROSIL SALT G |
Propionic Acid Calcium Salt |
bioban-c |
propionatedecalcium |
calciumpropanoate |
propionic acid,calcium propionate |
CALCIUM PROPIONATE |
MFCD00036137 |
CAPROSIL SALZ |
Calcium propiohate |
EINECS 223-795-8 |
calcium propinate |
Propionsaeure,Calciumpropionat |