Calcium acetate Sources Calcium acetate is made by the reaction of acetic acid and calcium hydroxide.

Function in Food Calcium acetate is used as an acidity regulator and as a source of calcium ions. Benefits Calcium acetate is readily soluble in water. It can be used to modify the flavour of products acidified with acetic acid or to provide a soluble source of calcium either for fortification or for reaction with alginates. Calcium acetate is also used to protect against ropiness and against moulds in flour products, but is less effective than sodium diacetate.
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Essential Guide to Food Additives

Limitations Calcium acetate is a generally permitted food additive under Directive 95/2/EC. It is more effective against moulds at lower pH levels. Typical Products Calcium acetate is used in bread, and in gelling mixtures such as vegetable gelatin. E270 Lactic acid Sources Lactic acid can be produced in a natural and a synthetic manner. The natural form is predominantly present in the L form (the same form as is present in the human body). Natural lactic acid is commercially produced by fermentation of beet/cane sugar or glucose. No dairy-based lactic acid is commercially sold. Synthetic lactic acid is produced by a chemical reaction; a racemic mixture of the L and D form is formed. Function in Food The main functions of lactic acid are: Flavouring: lactic acid has a mild, lingering acid flavour pH-Regulation: lactic acid is used to acidify, because of its mild flavour Preservation: lactic acid is widely used as a preservative; it inhibits the growth of a wide range of bacteria; because of its mild flavour, relatively high concentrations can be used. Benefits Lactic acid is widely used in flavourings, ranging from dairy flavours such as cream, yoghurt and cheese flavours to meat flavours. Further, in mild fruit flavours where other organic acids are too overpowering, lactic acid is used (strawberry, cherry, peach, tropical, etc.). Lactic acid is used in many applications for its preservative properties. Both spoilage bacteria and foodborne pathogenic bacteria are inhibited by lactic acid. A combination of lactic acid and acetic acid (E260) is used to inhibit the growth of yeasts. In sugar confectionery products, lactic acid is used to prevent degradation of sugar and gelling agents.
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Additives

Limitations Lactic acid is a generally permitted additive under EC Directive

95/2/EC. Typical Products Dairy: processed cheese, ricotta, brined cheeses, margarine, spreads Acidified food products: pickled vegetables, olives, dressings, low-fat mayonnaise, (cooking) sauces, salads Meat: carcass decontamination Flavours: component of cheese, cream, yoghurt and meat flavours Sugar confectionery: soft candies, hard candies (buffered lactic acid) Bread: sour dough E280 Propionic acid Sources Propionic acid is a saturated fatty acid and a normal constituent of human body fluids. It can be produced by Propionibacterium from lactic acid, and also by various methods involving the oxidation of propionaldehyde (a byproduct in fuel synthesis and wood distillation). Propionic acid occurs naturally in ripe Swiss and Jarlsberg cheese at levels as high as 1%; it is also present in the rumen of ruminant mammals. It is digested and metabolised as a fatty acid in humans. Function in Food Propionic acid has a preservative effect as a mould inhibitor, and is active against many mould species, including Aspergillus, Penicillium, Mucor and Rhizopus common spoilage organisms in bakery goods. It has a limited inhibitory effect on many yeast species, although it inhibits bakers yeast species. Its inhibitory effect on bacteria is limited to retarding the growth of Bacillus subtilis (rope) in bread. Benefits The use of propionic acid extends the mould-free shelf-life of bakery products, cheese and cheese products. It can also prevent blowing of canned frankfurters without affecting their flavour. Propionic acid is more effective at higher pH values, up to pH 6, allowing preservation at higher pH levels than would otherwise be possible. This results in improved sensory quality of food.
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Essential Guide to Food Additives

Limitations There are legal limits on the levels of propionic acid in many foods, and it has an ADI of up to 6.0 mg/kg body weight/day expressed as propionic acid. The use of propionic acid is limited to pre-packed bread and fine bakery wares in the EU according to Annex III Part C of Directive 95/2/EC, although it may be present in certain fermented products resulting from the fermentation process following Good Manufacturing Practice. Propionic acid is permitted under Directive 98/72/EC for surface treatment of cheese and cheese analogues. It has an optimum activity at pH levels between 5.0 and 6.0 (or higher in some foods). High levels may create bitter, cheesy flavours, and can reduce the activity of bakers yeast. When using propionates in yeast-leavened products, the yeast level in the formulation should be increased and proof times may need to be extended. Typical Products Yeast and chemically leavened bakery products, pre-packed and partbaked bread, cheese and cheese products, pie fillings, tomato puree, canned frankfurters, non-emulsified sauces, artificially sweetened jams, jellies and preserves.