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18104

Sigma-Aldrich

Calcium propionate

99.0-100.5% (in dried substance), meets analytical specification of E 282

Sinónimos:

Propionic acid calcium salt

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About This Item

Fórmula lineal:
(CH3CH2COO)2Ca
Número de CAS:
4075-81-4
Peso molecular:
186.22
Beilstein/REAXYS Number:
3698682
EC Number:
223-795-8
MDL number:
MFCD00036137
UNSPSC Code:
12352100
PubChem Substance ID:
329751623
NACRES:
NA.22

Quality Level

200

assay

99.0-100.5% (in dried substance)

form

solid

quality

meets analytical specification of E 282

impurities

≤0.3% water insolubles
≤10 mg/kg heavy metal (as Pb)

loss

≤4% loss on drying, 105 °C, 4 h

pH

6.0-9.0 (20 °C, 10%)
7.5-9.0 (20 °C, 10%)

anion traces

fluoride (F-): ≤10 mg/kg

cation traces

As: ≤3 mg/kg
Fe: ≤50 mg/kg
Hg: ≤1 mg/kg
Pb: ≤5 mg/kg

SMILES string

CCC(=O)O[Ca]OC(=O)CC

InChI

1S/2C3H6O2.Ca/c2*1-2-3(4)5;/h2*2H2,1H3,(H,4,5);/q;;+2/p-2

InChI key

BCZXFFBUYPCTSJ-UHFFFAOYSA-L

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pictograms

CorrosionExclamation mark
GHS05,GHS07

signalword

Danger

hcodes

H318,H335

Hazard Classifications

Eye Dam. 1 - STOT SE 3

target_organs

Respiratory system

Storage Class

11 - Combustible Solids

wgk_germany

WGK 2

flash_point_f

Not applicable

flash_point_c

Not applicable

ppe

Eyeshields, Gloves, type N95 (US)

Certificados de análisis (COA)

Busque Certificados de análisis (COA) introduciendo el número de lote del producto. Los números de lote se encuentran en la etiqueta del producto después de las palabras «Lot» o «Batch»

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Serkan Yilmaz et al.
Toxicology and industrial health, 30(10), 926-937 (2012-11-29)
In vitro genotoxic effects of antioxidant additives, such as citric acid (CA) and phosphoric acid (PA) and their combination, as well as antimicrobial additives, such as benzoic acid (BA) and calcium propionate (CP), on human lymphocytes were determined using alkaline
Markus C E Belz et al.
Applied microbiology and biotechnology, 96(2), 493-501 (2012-05-10)
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 of NaCl influences the bread quality characteristics, in particular the shelf-life. Calcium
Hugo Alarie et al.
International journal of pharmaceutics, 569, 118552-118552 (2019-08-04)
This project aimed to develop a suspension vehicle specifically designed for pediatric use. Excipients were selected according to their safety and recorded use in pediatrics. Two suspension vehicles were formulated at neutral and acidic pH. A few compositions were defined
N H Kim et al.
Journal of applied microbiology, 119(1), 139-148 (2015-03-31)
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 coli O157:H7 at 45-65°C and calcium hydroxide (Ca(OH)2 ) showed the
Dominic Dussault et al.
Food microbiology, 53(Pt B), 115-121 (2015-12-19)
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 blend of nisin and hop alpha acids on the growth

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