Is Calcium Propionate Safe? | Ask Dr. Lin Ep 3 | BAKERpedia
ฝัง
- เผยแพร่เมื่อ 14 ม.ค. 2019
- How does calcium propionate (Cal Pro) work as a shelf-life extender and is it safe to bake with it? Thank you for catching me on today’s Ask Dr. Lin. Today we’re going to talk about calcium propionate and shelf life!
Learn more about calcium propionate on BAKERpedia: bakerpedia.com/ingredients/cal...
bakerpedia.com/
Let’s start with this comment is from Agnes in the UK: “I don’t understand how people can’t correlate the activity of calcium propionate in the bread with its activity on the human gut. Human health relies on the ‘good’ bacteria in the gut. I strongly believe that calcium propionate sterilize human gut in the same action as it does in the bread.”
Many decades ago, ROPE was a big problem and Cal Pro worked effectively against this and mold.
Cal Pro affects the MC of the mold or bacteria. That’s right MC, the powerhouse of the mold. For this to happen, you have to be that specific bacteria mold or a spore. It’s not a general antibiotic which kills everything, remember. A recent study in 2016 showed that PA affects fungal cell death through mitochondria mediated apoptosis. Which means, it distracts the mold cell by stopping the powerhouse within.
Studies indicate that Cal Pro is one of the SAFEST food additives. Rats fed 4% Cal Pro for a year showed no ill effects. As a result, FDA placed no limitations on its use in foods.
Now, Cal Pro is not stored up in your body, like what you think. It’s broken down, and your body consumes the calcium portion, filtering out the rest of the propionic acid. Why do you think the rats could consume 10 times the amount of Cal Pro and still nothing happened?
Therefore, there is no immediate risk of Cal Pro ever creating an apocalyptic scene in your gut. So relax.
It is also used in rubber to help stop it from scorching. Like many other food ingredients used in other industries (salt, anyone?) ingredients are used here before they are used anywhere else for anything. So don’t get too caught up on other uses, ok?
Laurent asks, “What is the correct pH of water to use with calcium propionate to work well?”
It’s not the pH of the water, it’s the fermentation process. If the dough is too basic, the Cal Pro won’t work. That is why you need to bring it down to below 5.5 pH, by adding vinegar or giving it more fermentation time to make it more acidic.
Therefore, you know why you see more molding in short time or straight doughs. That’s right, not enough production of these acids.
Natasha asks, “Can Cal Pro be used in cakes?”
Calcium interferes with the chemical leavening action, so it’s mostly used in doughs and naturally leavened products. For cakes, try sorbic acid or potassium sorbate which would be more effective and provide a longer shelf life.
SHE-IK asks, “ My Indian Bread doesn’t get a shelf life of 7 to 8 days, but only 3, what is the reason?”
Well, Cal Pro is the band aid, not the cure. Be clean, use gloves and cool properly.
Rhiannon asks, “ Would you recommend to spray calcium propionate onto yeast risen donuts after frying?”
Boy, that would be expensive. Not only that, it would be ineffective. Plus there are other cheaper ways of doing this, like cleaning and using gloves.
At the end of the day, if you want shelf life extension, it’s not how much Cal Pro you use, but also how you use it. This means thinking about sanitation and GMP.
Also, if you need a natural solution, don’t forget cultured wheat and the best thing about this is: It’s a naturally fermented product and it actually looks good on your label.
Alright, till the next session. Please don’t overdose on Cal pro because that’s going to make your product stink. Don’t give bakery products a bad name now, ok?
Download free technical papers, unlock videos, and take baking certification courses at the BAKER Academy: bakerpedia.com/academy/
Excellent
Good information
Anecdotal contribution. I know at least 4 people including myself who have lost tens of Kilograms by staying away from, essentially - things like bread and cakes that contain Proprionate or calcium propionate. Proprionate is created naturally in the body along with butyrate and acetate when resistant starch gets deep into the large intestine and is fermented by gut bacteria. It's good - kills fungus and that is why they put it in bread etc and wow is it effective. But is it still good if it's introduced into the small intestine/stomach, where it's not created naturally? As I say - anecdotal. I can say from experience that if I wanted to put on 2 Kilogram in a week, all I would have to do is eat bread, naan bread, burger buns for a few days in a row. Conversely, when I gave up this stuff, my Hba1c (average blood sugar readings over 3 months went from 80 to 37 - triglycerides from 3.3 to 1.3 and weight from 110kg to 86kg in a few months.
As a food scientist, I'm inclined to say that correlation does not always equal causation, but as a consumer, individuals tend to know what works best for them! There are several alternatives to cal-pro that some bakers prefer.
It's actually quite bad for you when created in the gut in excess, too. It is associated with autism.
psst, its not staying away from the calcium propionate that you lowered your hba1c, and weight. But because you cut out the extra calories/carbs/fat/sugar from the bread, cookies, and cakes. 20g of fat, 300 calories, and 19g sugar? It must be that calcium propionate!
How frequently do you bake bread
Helpful
How do I measure cal pro with 1kg flour when baking bread. And can I use it together with ascorbic acid in one bread dough.
Hi Abigail, you can learn more about how to measure calcium propionate here: bakerpedia.com/ingredients/calcium-propionate/
Hello, wc other preservatives would you recommend for increasing the shelf life of yeast raised doughnuts, thank you.
Hi Hamba, great question! Do you mind posting in our forum, so our team and others can participate and contribute? bakerpedia.com/forums/ Thanks!
@@BAKERpedia Alright, thank you.
I agree with Agnes. I have a loaf of bread Artesano that contains Calcium Propanoate. This loaf of bread has been my cabinet for 5 week and No mold. There is no way you can tell me this bread is healthy to eat. All that “education “ you have and little good sense
Hi Khayree, calcium propionate is safe to consume and certainly healthier to consume than ropy bacteria in baked goods. Nowadays, some bakeries are forgoing it due to consumer demands for clean label goods. You can read more about baking with calcium propionate here: bakerpedia.com/baking-with-calcium-propionate/
Next you're going to say smoked salmon is bad for you because it's been in your fridge for weeks and hasn't gone bad... Think for a second, man.
@@BAKERpedia Tye bacteria and mold in bread are healthier than Cal-pro. Men, brewd with Cal-pro is a product not food! Throw it in the gutters.
Hi i don't yet have the machine to measure the ph of my bread is there something i can follow that doesnt need ph meter. Like putting this much calpro and this much acidiculant. All i know is the dosage for calpro which is max
0.2% per kilo of flour.
Is there an amount i can use for the acidiculant like ascorbic acid or citric acid that can gurantee me that my bread will drop below the required ph of 5.5
From the 2 acidiculant i didnt know yet what's better to use is it ascorbic or citric acid?
Bcoz as what mentioned in the video the typical ph of bread is at 5 to 6 thats why its highly required to use an acidiculant.
Thankyou so much. I've really wanted to make my bread safe from mold its definitely much more harmfull and causes hospitalization rather than eating bread with calpro
Madam can u plz suggest me the preservative for cake to keep about 3 month.
I want to establiz a cup cake for commercial
Hi Kiran, shelf life is a very complex issue and preservatives should be your final option. Please watch this video to learn more: th-cam.com/video/ECzCR5y7rx4/w-d-xo.html
It's me, again!
Why is it used in rat poison?
Calcium propionate shouldn’t be used in rat baits. If you do find them in rat baits, they are using food as the bait, and the Calcium Propionate is to help extend the shelf life of that food ingredient. This is quite a rare situation because the active ingredient in rat poison is brodifacoum. It is similar to and longer acting than the drug Warfarin. Warfarin is used to prevent blood clots in people.
Dr Lin cute af 🥰
She reminds me of Wayne's World.
Is this lady a doctor? Or she's a marketing representative on behalf of Drug dealers!
Hello there, Dr. Carson has a Ph.D. in Grain Science from Kansas State University. You can review more of her credentials here bakerpedia.com/bakerin/
@@BAKERpedia She might be having a Ph.D But telling us that calcium propionate in bread is healthy is ABSOLUTE lie. The credentials are just used to validate its marketing.
@@heartofsteel7821 Respectfully, Dr. Lin's credentials make all the difference as she actually has a background and years of experience in food science. At BAKERpedia, we focus on science and research, not opinions and hearsay. The Food and Drug Administration (FDA), World Health Organization (WHO), and Food and Agriculture Organization of the United Nations also recognize calcium propionate as safe. You can review their research if you like, as well. If you are a proponent of clean-label food, that is great and we understand that is a growing trend amongst consumers. But please stop the fear-mongering.