The+Issues+of+Calcium+Propionate



** Every day we need food for energy (carbohydrates and fats) and to the growth of new cells, replacing damaged cells (protein). In addition, we also need food as a source of substances supporting and regulating processes in the body, namely ** ** vitamins, minerals, and water. **
 * Introduction **

** Healthy or not a food does not depend on the size, shape, color, delicacy, aroma, or freshness, but depends on the content of substances needed by the body. A healthy diet is said if it contains one or more kinds of substances needed by the body. Every day, we need to consume a variety of foods for all kinds of substances needed by the body are met. This is because one type of food does not necessarily contain all kinds of substances needed by the body every day. **

** In order for people interested in eating a meal, we often need to add additional ingredients into our food though. Can we expect that a person would not have appetite to eat that are not salted vegetable soup or mung bean porridge that does not use sugar. In this case, salt and sugar including additional material. Both types of substances including food additives. Additives not only salt and sugar only, but there are many other chemicals. **

** Food additives were added and mixed at the time of food processing to improve the appearance of food, enhance taste, nutrient enrichment, keeping fast food so as not to foul, and others. **

** Material belonging to the food additives should be able to:  ** ** 1. improve food quality or nutrition;  ** ** 2. make food look more attractive;  ** ** 3. improve the taste of food; and  ** ** 4. make food a more durable or not quickly stale and rotten  ** **. **

** Additive substances are not only substances that are intentionally added during food processing took place, but also includes substances that enter and accidentally mixed with food. The entry of these additive substances may occur during processing, packaging, or already carried away by the chemicals used. Food additives can be grouped into two categories, namely **** : **

** A **** dditives derived from natural sources, such as lecithin and citric acid; ** ** Two synthetic additives of chemicals that have similar properties with similar natural materials, both chemical composition and properties / functions, such as amyl acetate and ascorbic acid. ** ** Based on its function, whether natural or synthetic, these additives ** ** can be classified as dyes, sweeteners, preservatives, and flavorings. Additives in food products are usually imprinted on the packaging. **

** Substance Preservatives **

** There are a number of ways to keep food and drinks remain worthy to be eaten or drunk, despite being stored for long. One such effort is by adding these additives preservatives group (preservatives) into food and beverages. Preservatives are substances that are intentionally added to food and beverages for food and drinks are still fresh, smell and taste does not change, or protect food from damage caused by rot or exposed to bacteria / fungus. Because the addition of additives, a variety of foods and beverages can still be consumed until a certain period, maybe a week, month, year, or even a few years. In foods or beverages that are packaged and sold in stores or supermarkets are usually listed expiration date, the date that shows up when food or drink can still be consumed without health hazard. **

** As well as dyes and sweeteners, preservatives can be grouped into natural preservatives and artificial preservatives. **

** Natural preservatives derived from nature, such as sugar (sucrose) that can be used to preserve fruits (candied) and table salt that can be used to preserve fish. **

** Synthetic preservatives or artificial is a synthesis of chemicals. For example, vinegar can be used as a preservative pickles and sodium propionate or calcium propionate used for preserving bread and pastries. Salt sodium benzoate, citric acid, and tartaric acids are also commonly used to preserve food. In addition to these substances, there are also other preservatives, namely sodium nitrate or saltpeter (NaNO3) which serves to keep the display still red meat. Phosphoric acid is commonly added to some beverages also include preservatives. **

** In addition to preservatives that are safe for consumption, there are also preservatives that may not be used to preserve food. Preservative in question, including the commonly used formalin to preserve the objects, like a corpse or dead animal. The use of formalin to preserve food preservatives, such as meatballs, fish sauce, tofu, and other types of food can pose a health risk. In addition to formalin, there is also a preservative that may not be used to preserve food. **

** Preservatives in question is preservative borax. This is a disinfectant or preservative effective in inhibiting the growth of microbes cause rotting of food and food that can improve the texture more supple. Borax should only be used for non-food industry, such as in the manufacture of glass, paper industry, wood preservatives, and ceramics. If borax consumed in certain levels, can cause some side effects for health, including: **

** a. disorders of the nervous system, kidneys, liver, and skin; ** ** b. symptoms of bleeding in the stomach and disorders of the central nervous stimulation;  ** ** c. occurrence of complications in the brain and liver, and  ** ** d. cause death if the kidney contains as many as 3-6 grams of borax. **

** Although the available synthetic preservatives that are used as food additives, in developed countries many people are reluctant to eat foods that use synthetic preservatives. This has stimulated the development of science and technology, food and beverage preservation without addition of chemical substances, for example by using ultraviolet (UV), ozone, or heating at very high temperatures in a short time so that food can be sterilized without damaging the quality of food. **

** Calcium propionate with molecular formula Ca (CH3CH2COO) 2 and molecular weight ** ** amounted to 186.22 have working mechanisms that affect the permeability ** ** cell membrane is more effective against mold, slightly effective or not effective at ** ** once against yeasts and bacteria. The effectiveness decreased with increasing pH, ** ** with optimum pH 5-6 depending on the type of food (7,8,9). Levels that can ** ** consumed for each day is limited, with the oral for rats LD of 2.6 g / kg body weight. The maximum limit on jams and jellies using fruits with artificial sweeteners to 0.1%; preparation of processed cheese 3 g / kg, can ** ** used singly or mixed with sorbic acid and its salts; bread ** ** 2 g / kg ****. Listen ** [|**Calcium**]** propionate is an organic **[|**salt**]** formed by the reaction of calcium hydroxide with propionic acid (also known as propanoic acid). Its chemical formula is Ca(OOCCH2CH3)2. The compound occurs in either crystalline or powder form. It is soluble in **[|**water**]** and only very slightly soluble in **[|**alcohol**]**. ** ** Calcium propionate is used as a food preservative in breads and other baked goods because of its ability to inhibit the growth of molds and other **[|**microorganisms**]**. It is not toxic to these organisms, but does prevent them from reproducing and posing a health risk to humans. **
 * Calcium Propionate **

** Studies indicate that calcium propionate is one of the safest food additives used by the food industry. **[|**Rats**]** fed a diet containing nearly 4% calcium propionate for a year showed no ill effects. As a result, the U.S. Food and Drug Administration has placed no limitations on its use in foods. In addition to baked goods, it is commonly used as a preservative in chocolate products, processed cheeses, and fruit preserves. The tobacco industry has also used calcium propionate as a preservative in some of its products. **
 * Beyond its role as a food additive, calcium propionate finds some application in the manufacture of butyl rubber. Adding it to the raw product makes it easier to process the rubber and protects the rubber from scorching during manufacture. **
 * The structure formula **