BACK TO PREVIOUS PAGE
Propionate. Either the calcium or sodium salt of propionic acid (q.v.), used at levels of approximately 2.5 to 5 ounces per 100 pounds of flour to inhibit or retard the development of molds (q.v.) and rope (q.v.) organisms in baked products. While both types of salt are equally effective, the calcium salt should not be used in cake batters (q.v.) as the calcium ion tends to react with the chemical leaveners (q.v.).