Calcium propionate

E number E282INS 282CAS 4075-81-4

Listed as a preservative by Canada, Codex and the US.

Listed as preservatives (CA, US, Codex) · antioxidants (US)
Chemical structure of Calcium propionate, from PubChem compound 19999
Structure from PubChem CID 19999 (National Library of Medicine, public domain). A depiction of one compound: where a listing covers a family, or a substance has no single structure, this page shows none.

Calcium propionate is a mould inhibitor widely used in bread and other yeast-raised baked goods.

Where it is and isn’t permitted

Status of Calcium propionate by jurisdiction. Every jurisdiction this site covers is listed, including those where the substance does not appear.
JurisdictionStatusScope and limitsCitation
Australia and New ZealandFood Standards Australia New ZealandPermitted, with conditions

10 food categories

highest permitted level 4,000 mg/kg

Show every food category
  • 13.4.1 Solid formulated supplementary sports foods — 400 mg/kg
  • 14.1.2 Fruit and vegetable juices and fruit and vegetable juice products — GMPNote: For each item under 14.1.2, the GMP principle precludes the use of preservatives in juices represented as not preserved by chemical or heat treatment.
  • 14.1.4 Formulated Beverages — GMPOnly products containing fruit or vegetable juice.
  • 2.2.2 Oil emulsions (<80% oil) — GMP
  • 20.2.0.4 Sauces and toppings (including mayonnaises and salad dressings) — GMP
  • 4.3.4 Fruit and vegetable spreads including jams, chutneys and related products — GMP
  • 6.4 Flour products (including noodles and pasta) — 2,000 mg/kg
  • 7 Breads and bakery products — 4,000 mg/kg
  • 8.2 Processed meat, poultry and game products in whole cuts or pieces — GMP
  • 8.3 Processed comminuted meat, poultry and game products, other than products listed in item 8.3.2 — GMP
Food Standards Code, Schedule 15, S15—5and 9 further provisionsretrieved 2026-10-17
CanadaHealth CanadaPermitted, with conditions

highest permitted level 4,000 mg/kg

4 permitted uses

Show every permitted use
  • In: Bread. Purpose: Preservative. Limit: If used singly, the amount not to exceed 2,000 ppm, calculated as propionic acid. If used in combination with propionic acid or sodium propionate, or both, the total combined amount not to exceed 2,000 ppm, calculated as propionic acid. — Health Canada, List of Permitted Preservatives (List 11), item C.2(a)
  • In: Cheddar cheese; (Naming the variety) cheese; Cold-pack (naming the variety) cheese; Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients); Cold-pack (naming the variety) cheese with (naming the added ingredients); Cream cheese; Cream cheese with (naming the added ingredients); Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed (naming the variety) cheese; Processed cheese food; Processed cheese food with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the added ingredients); Processed (naming the variety) cheese with (naming the added ingredients). Purpose: Preservative. Limit: If used singly, the amount not to exceed 2,000 ppm, calculated as propionic acid. If used in combination with propionic acid or sodium propionate, or both, the total combined amount not to exceed 2,000 ppm, calculated as propionic acid. If used in any combination with propionic acid, sodium propionate, calcium sorbate, potassium sorbate, sodium sorbate, or sorbic acid, the total combined amount not to exceed 3,000 ppm, calculated as propionic acid and sorbic acid, respectively, provided that the amount of propionic acid does not exceed 2,000 ppm. — Health Canada, List of Permitted Preservatives (List 11), item C.2(b)
  • In: Rotis; Soft flour tortillas. Purpose: Preservative. Limit: 4,000 ppm. Amendment notices: NOM/ADM-0115. — Health Canada, List of Permitted Preservatives (List 11), item C.2(c)
  • In: Unstandardized foods, except unstandardized preparations of meat or meat by-product, fish or meat (as defined in section B.21.002 of the Food and Drug Regulations) or poultry meat or poultry meat by-product and those unstandardized foods set out in paragraph (c) of this item. Purpose: Preservative. Limit: If used singly, the amount not to exceed 2,000 ppm, calculated as propionic acid. If used in combination with propionic acid or sodium propionate, or both, the total combined amount not to exceed 2,000 ppm, calculated as propionic acid. Amendment notices: NOM/ADM-0122. — Health Canada, List of Permitted Preservatives (List 11), item C.2(d)
Health Canada, List of Permitted Preservatives (List 11)and 3 further provisionsretrieved 2026-10-17
European UnionEuropean Commission / EFSAPermitted, with conditions

6 food categories

highest permitted level 3,000 mg/kg

Show every food category
  • 1.7.2 ripened cheese — quantum satisPermitted as a member of Propionic acid - propionates. quantum satis. surface treatment only.
  • 1.7.6 cheese products (excluding products falling in category 16) — quantum satisPermitted as a member of Propionic acid - propionates. quantum satis. only ripened products surface treatment.
  • 1.8 Dairy analogues, including beverage whiteners — quantum satisPermitted as a member of Propionic acid - propionates. quantum satis. only cheese analogues (surface treatment only).
  • 16 Desserts excluding products covered in category 1 3 and 4 — 1,000 mg/kgPermitted as a member of Propionic acid - propionates. ML = 1000 mg/kg. only Christmas pudding. Note 1: The additives may be added individually or in combination.
  • 7.1 Bread and rolls — 3,000 mg/kgPermitted as a member of Propionic acid - propionates. ML = 3000 mg/kg. only prepacked sliced bread and rye bread. Note 1: The additives may be added individually or in combination.
  • 7.2 Fine bakery wares — 2,000 mg/kgPermitted as a member of Propionic acid - propionates. ML = 2000 mg/kg. only prepacked fine bakery wares, (including flour confectionery) with a water activity of more than 0,65. Note 1: The additives may be added individually or in combination.
Regulation (EC) No 1333/2008, Annex IIand 5 further provisionsretrieved 2026-10-18
Great BritainFood Standards Agency / Food Standards ScotlandPermitted, with conditions

6 food categories

highest permitted level 2,000 mg/kg or mg/l

Show every food category
  • 1.7.2 Ripened cheese — quantum satisPermitted as a member of E 280–283: Propionic acid — propionates. quantum satis. surface treatment only.
  • 1.7.6 Cheese products (excluding products falling in category 16) — quantum satisPermitted as a member of E 280–283: Propionic acid — propionates. quantum satis. only ripened products surface treatment.
  • 1.8 Dairy analogues, including beverage whiteners — quantum satisPermitted as a member of E 280–283: Propionic acid — propionates. quantum satis. only cheese analogues (surface treatment only).
  • 16 Desserts excluding products covered in categories 1, 3 and 4 — 1,000 mg/kg or mg/lPermitted as a member of E 280–283: Propionic acid — propionates. ML = 1000. only Christmas pudding. Note (1): The additives may be added individually or in combination. Note (6): Propionic acid and its salts may be present in certain fermented products resulting from the fermentation process following good manufacturing practice.
  • 7.1 Bread and rolls — several limitsPermitted as a member of E 280–283: Propionic acid — propionates. (1) ML 3000: only prepacked sliced bread and rye bread; (2) ML 2000: only energy-reduced bread; partially baked prepacked bread; prepacked rolls, tortilla and pitta; prepacked pølsebrød , boller and dansk flutes; (3) ML 1000: only prepacked bread. Note (1): The additives may be added individually or in combination. Note (6): Propionic acid and its salts may be present in certain fermented products resulting from the fermentation process following good manufacturing practice.
  • 7.2 Fine bakery wares — 2,000 mg/kg or mg/lPermitted as a member of E 280–283: Propionic acid — propionates. ML = 2000. only prepacked fine bakery wares, (including flour confectionery) with a water activity of more than 0,65. Note (1): The additives may be added individually or in combination. Note (6): Propionic acid and its salts may be present in certain fermented products resulting from the fermentation process following good manufacturing practice.
Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024)and 5 further provisionsretrieved 2026-10-18
JapanConsumer Affairs AgencyPermitted, with conditions
Designated additive: Appended Table 1, item 372, プロピオン酸カルシウム (“Calcium Propionate” in the unofficial English translation). …

Designated additive: Appended Table 1, item 372, プロピオン酸カルシウム (“Calcium Propionate” in the unofficial English translation). Standards for use — Specifications and Standards for Foods, Food Additives, etc. (MHW Notification No. 370 of 1959), Part II (Food Additives), F (Standards for use), entry プロピオン酸カルシウム: (1) [may be used only in the foods stated] “プロピオン酸カルシウムは、チーズ、パン及び洋菓子以外の食品に使用してはならない。” (2) [sets maximum levels of use for the foods stated] “プロピオン酸カルシウムの使用量は、プロピオン酸として、チーズにあってはその1kgにつき3.0g(ソルビン酸、ソルビン酸カリウム又はソルビン酸カルシウムを併用する場合には、プロピオン酸としての使用量及びソルビン酸としての使用量の合計量が3.0g)以下、パン及び洋菓子にあってはその1kgにつき2.5g以下でなければならない。” The Japanese is the standard as published. There is no official English translation of the Notification; the English in square brackets is this site’s description of what each sentence does, not a translation of the foods or the levels. Compositional specifications for this additive, in the same Notification, are not imported and are not shown here; nor are the general rules in F 添加物一般, which apply to every additive.

Regulations for Enforcement of the Food Sanitation Act (MHW Ordinance No. 23 of 1948), Appended Table 1retrieved 2026-10-18
South KoreaMinistry of Food and Drug SafetyPermitted, with conditions
Designated food additive: Standards and Specifications for Food Additives, Part III, 1. …

Designated food additive: Standards and Specifications for Food Additives, Part III, 1. 일반식품첨가물 (general food additives), 프로피온산칼슘 (“Calcium Propionate”, the English the Code prints beside it). Main use (주용도) of 프로피온산칼슘: 보존료. Standard for use (사용기준) of 프로피온산칼슘: (1) [may be used only in the foods listed; sets a limit on the amount used] “프로피온산칼슘은 아래의 식품에 한하여 사용하여야 한다. 프로피온산칼슘의 사용량은 프로피온산으로서 1. 빵류 : 2.5g/kg 이하 2. 치즈류：3.0g/kg 이하(소브산, 소브산칼륨 또는 소브산칼슘과 병용할 때에는 프로피온산으로서 사용량과 소브산으로서 사용량의 합계가 3.0g/kg 이하) 3. 잼류：1.0g/kg 이하(소브산, 소브산칼륨, 소브산칼슘, 안식향산, 안식향산칼륨, 안식향산칼슘, 안식향산나트륨, 파라옥시안식향산메틸 또는 파라옥시안식향산에틸과 병용할 때에는 프로피온산으로서 사용량, 소브산으로서 사용량, 안식향산으로서 사용량 및 파라옥시안식향산으로서 사용량의 합계가 1.0g/kg 이하)” The Korean is the standard as published. There is no official English translation of the current Code (the English version on MFDS’s website is the 2020 edition and has no legal effect); the English in square brackets is this site’s description of what each sentence does, not a translation of the foods or the levels. Compositional specifications (Part IV) are not imported, nor are the general standards in Part II, which apply to every additive.

Standards and Specifications for Food Additives (식품첨가물의 기준 및 규격), MFDS Notification, Part III (Standards for use, by item)retrieved 2026-10-18
United StatesFood and Drug AdministrationPermitted21 CFR 184.1221retrieved 2026-10-17
Codex AlimentariusCodex Alimentarius Commission / JECFAPermitted, with conditions

2 food categories

highest permitted level 3,000 mg/kg

Show every food category and its notes
  • 01.6.2.1 Ripened cheese, includes rind — GMP
    • Note 3 For use in surface treatment only.
    • Note 460 Except for use at 3,000 mg/kg singly or in combination: propionic acid (INS 280), sodium propionate (INS 281) and calcium propionate (INS 282) in products conforming to the Standards for Cheddar (CXS 263-1966), Danbo (CXS 264-1966) Edam (CXS 265-1966), Gouda (CXS 266-1966), Havarti (CXS 267-1966), Samsø (CXS 268-1966), Tilsiter (CXS 270-1968), Saint-Paulin (CXS 271-1968) and Provolone (CXS 272-1968).
    • Note 503 Except for use in products conforming to the General Standard for Cheese (CXS 283-1978): propionic acid (INS 280), sodium propionate (INS 281) and calcium propionate (INS 282) at 3000 mg/kg as propionic acid.
    • Note XS208 Excluding products conforming to the Standard for Cheese in Brine (CODEX STAN 208-1999).
    • Note XS269 Excluding products conforming to the Standard for Emmental (CXS 269-1967).
    • Note XS274 Excluding products conforming to the Standard for Coulommiers (CXS 274-1969).
    • Note XS276 Excluding products conforming to the Standard for Camembert (CXS 276-1973).
    • Note XS277 Excluding products conforming to the Standard for Brie (CXS 277-1973).
    • Note XS278 Excluding products conforming to the Standard for Extra Hard Grating Cheese (CXS 278-1978).
  • 01.6.6 Whey protein cheese — 3,000 mg/kg
    • Note 70 As the acid.
CXS 192-1995 Table Three, INS 282and 2 further provisionsretrieved 2026-09-07

How much is permitted

A listing usually limits the quantity as well as the food. Only one of the forms that takes is a figure: quantum satis and good manufacturing practice permit the amount the technological effect requires and no more, which is a limit rather than the absence of one. Figures below are the range across every food category this page is listed in, and categories differ between regulators — see how much is permitted.

Australia and New Zealand400 mg/kg – 4,000 mg/kg3 numeric limit, 7 GMP
Canada4,000 mg/kg1 numeric limit, 3 no quantity stated
European Union1,000 mg/kg – 3,000 mg/kg3 numeric limit, 3 quantum satis
Great Britain1,000 mg/kg – 2,000 mg/kg2 numeric limit, 1 several limits, 3 quantum satis
Japan—1 no quantity stated
South Korea—1 no quantity stated
United States—1 no quantity stated
Codex Alimentarius3,000 mg/kg1 numeric limit, 2 GMP

GRAS notices to the FDA

A GRAS notice is a company’s conclusion that a substance is generally recognised as safe for the use it describes. FDA’s letter responds to that conclusion, for that notifier and that use. It is not a listing in 21 CFR, and it is not counted as a US permission above. The substance and use are as FDA’s inventory words them; this site matched the notice to this page by exact name.

  • GRN No. 786 · Calcium propionate · Wonderful Citrus, LLC

    Intended use: Intended for use as an anti-browning agent in processed fruits and vegetables

    FDA’s response (2018-11-20): FDA has no questions

What it is made from

Made by neutralising propionic acid with a calcium base.

  • Vegan
  • Vegetarian

Compare other additives on the dietary indexes.

CAS registry number
4075-81-4
InChIKey
BCZXFFBUYPCTSJ-UHFFFAOYSA-L
PubChem
CID 19999

The two specifications, compared

The European Union sets identity and purity by regulation; JECFA publishes its own through FAO, advisory until a country adopts it. Both documents are below in full. These are the parameters each puts a number on.

ParameterEuropean UnionJECFA
Assayno less than 99 %no less than 98 %
Loss on dryingno more than 4 %no more than 4 %
Leadno more than 5 mg/kgno more than 5 mg/kg
Arsenicno more than 3 mg/kg—
Mercuryno more than 1 mg/kg—

One parameter differs between the two documents. A difference is not a disagreement about safety: the two are revised on their own cycles, and an assay or a drying loss can be measured against a different preparation of the substance, which is why only the contaminant ceilings are marked. Within the EU the EU's figure is the one that binds.

How the EU defines it

The legal specification an additive must meet to be sold as this E number in the EU — what it is, how it may be made, and the purity it must reach. From Commission Regulation (EU) No 231/2012.

E 282 Calcium propionate

Assay, identification and purity criteria

Description and assay

Einecs
223-795-8
Chemical name
Calcium propionate
Chemical formula
C₆H₁₀O₄Ca
Molecular weight
186,22
Assay
Content not less than 99 %, after drying for two hours at 105 °C
Description
White crystalline powder

Identification

Test for propionate
Passes test
Test for calcium
Passes test
pH
6,0-9,0 (10 % aqueous solution)

Purity criteria

Loss on drying
Not more than 4 % (105 °C, 2 hours)
Water insoluble matter
Not more than 0,3 %
Iron
Not more than 50 mg/kg
Fluoride
Not more than 20 mg/kg
Arsenic
Not more than 3 mg/kg
Lead
Not more than 5 mg/kg
Mercury
Not more than 1 mg/kg

Commission Regulation (EU) No 231/2012, Annex, E 282

How JECFA defines it

The international specification for identity and purity, prepared by the Joint FAO/WHO Expert Committee on Food Additives and published by FAO. It is a different document from any above, written by a different body and revised on its own cycle; it is advisory, and a country adopts it or does not.

INS 282 Calcium Propionate

Synonyms: Calcium propanoate, INS No. 282 Calcium propanoate

Assay, identification and purity criteria

Description and assay

Specification history
Prepared at the 49th JECFA (1997), published in FNP 52 Add 5 (1997) superseding specifications prepared at the 44th JECFA (1995), published in FNP 52 Addendum 3 (1995). These specifications were reviewed and maintained at the 51st JECFA (1998) and republished in FNP 52 Add 6 (1998). ADI "not limited"established at the 17th JECFA in 1973.
Chemical names
Calcium propionate
C.A.S. number
4075-81-4
Chemical formula
C 6 H 10 CaO 4
Formula weight
186.22
Assay
Not less than 98.0% on the dried basis
DESCRIPTION
White crystals, powder or granules with not more than a faint odour of propionic acid
FUNCTIONAL USES
Preservative, antimould and antirope agent
METHOD OF ASSAY
Dissolve in a beaker 2.5 g of the sample, weighed to the nearest mg, in 5 ml of hot dilute hydrochloric acid TS. Cool, transfer to a 250-ml volumetric flask, dilute to volume with water, and mix. Transfer 50 ml of the solution to a 400-ml beaker, add 100 ml of water, 25 ml of sodium hydroxide TS, 40 mg of murexide indicator preparation and 3 ml of naphthol green TS. An alternative indicator is hydroxynaphthol blue, of which 0.25 g is used. In this case the naphthol green TS is omitted. Titrate with 0.05 M disodium ethylenediaminetetraacetate until the solution is deep blue in colour. Each ml of 0.05 M disodium ethylenediaminetetraacetate is equivalent to 9.311 mg of C 6 H 10 CaO 4 .

Identification

Solubility (Vol. 4)
Freely soluble in water, soluble in ethanol
Test for calcium (Vol. 4)
Passes test
Test for propionate
Warm the sample with sulfuric acid. The propionic acid evolved may be recognized by its odour.
Test for alkali salt of organic acid
Ignite the sample at a relatively low temperature. The alkaline organic acid residue effervesces with acid.

Purity criteria

Loss on drying (Vol. 4)
Not more than 4% (105 o , 2 h)
pH (Vol. 4)
7.5 - 10.5 (1 in 10 soln)
Water insoluble matter
Not more than 0.3% Weigh 5 g of the sample to the nearest mg, transfer into a 100-ml beaker and add 50 ml of water. Stir until all the sample appears to be completely dissolved. Filter through a Gooch crucible, tared to an accuracy of ±0.2 mg. Rinse the beaker with 20 ml of water. Dry the crucible with its contents in a 60 o -oven to constant weight. Cool in a desiccator, weigh, and calculate as percentage.
Fluoride (Vol. 4)
Not more than 30 mg/kg Weigh 5 g of the sample to the nearest mg and proceed as directed in the Limit Test (Method I or III)
Iron (Vol. 4)
Not more than 50 mg/kg Test 0.5 g of the sample as described in the Limit Test using 2.5 ml of Iron Standard Solution (25 μg) in the control
Lead (Vol. 4)
Not more than 5 mg/kg Determine using an atomic absorption technique appropriate to the specified level. The selection of sample size and method of sample preparation may be based on the principles of the method described in Volume 4, “Instrumental Methods.”

FAO JECFA Monograph 1 (2006)

Every name it appears under

48 recorded names. A label may use any of them.

E number

  • E282

INS number

  • 282

CAS registry number

  • 4075-81-4

As it appears in regulation

  • Calcium propionate

Other names

  • Bioban-C
  • C6H10CaO4
  • Ca-PROPIONATE
  • calcium dipropanoate
  • Calcium dipropionate
  • Calcium propanoate
  • Calcium propionate
  • CALCIUM PROPIONATE (E 282)
  • Calcium propionate;Bioban-C; Calcium dipropionate
  • calciumpropionate
  • CalClum propionate
  • Caswell No. 151
  • E 282
  • EPA Pesticide Chemical Code 077701
  • HSDB 907
  • INS NO.282
  • INS-282
  • Propanoate (calcium)
  • Propanoic acid, calcium salt
  • Propanoic acid, calcium salt (2:1)
  • propionic acid calcium
  • Propionic acid calcium 1000 microg/mL in Acetonitrile:Water
  • Propionic acid, calcium salt

Systematic names

  • Calcium propanoate

Hazard reference values

Values set by assessing bodies. A body that has not set a value is not listed here.
TypeValuePopulationAssessed byOpinion
ADInot limited—JECFA1973

Evidence and how bodies read it

What assessing bodies concluded

Each conclusion is paraphrased in the body's own framing, from the published opinion linked beneath it. Where bodies differ, both stand; this site does not adjudicate between them or add a view of its own.

  1. EFSA 2014

    The ANS Panel found no concern for genotoxicity or carcinogenicity for propionic acid and its salts (E 280–E 283), but concluded the database did not allow an ADI to be allocated. It concluded there would not be a safety concern from the maximum concentrations at the currently authorised uses and use levels.

    Source document

Common questions

Assembled from what is above, in the words the questions are usually asked in. Each answer is the same statement the relevant section makes, with the same citations behind it.

What is E 282?
E 282 is Calcium propionate. Calcium propionate is a mould inhibitor widely used in bread and other yeast-raised baked goods.
What is Calcium propionate used for in food?
It is listed as a preservative — the role Canada, Codex and the US assign it. This page shows every function each regulator records, with the citation for each.
Where is Calcium propionate permitted?
Of the seven regulators this site reads, Australia and New Zealand, Canada, the EU, Great Britain, Japan, South Korea, the US and the Codex standard permit it. Each permission is for named foods at named levels, not a blanket one; the table on this page gives them with citations.
Is Calcium propionate vegan?
Yes. Calcium propionate is not derived from animals, and is suitable for vegetarians. This page says what it is made from and how.

Sources for this page

  • anz retrieved 2026-10-17
  • ca retrieved 2026-10-17
  • eu retrieved 2026-10-18
  • gb retrieved 2026-10-18
  • jp retrieved 2026-10-18
  • kr retrieved 2026-10-18
  • ecfr retrieved 2026-10-17
  • gsfa retrieved 2026-09-07
  • euspecs retrieved 2026-10-18
  • jecfaspecs retrieved 2026-09-23

Full licence terms and publisher details on Sources. How this page is built and updated: Method.

Machine-readable: a JSON record of this additive is given on request —how to ask for access.

Follow changes to Calcium propionate:Atom feed — regulatory events, and any change the weekly refresh detects in its provisions.