Calcium propionate is used in bakery products as a mold inhibitor, typically at 0.1-0.4% (though animal feed may contain up to 1%). Mold contamination is considered a serious problem amongst bakers, and conditions commonly found in baking present near-optimal conditions for mold growth. Calcium propionate (along with propionic acid andSodium Propionate) is used as a preservative in bread and other baked goods. It also occurs naturally in butter and some types of cheese. Calcium propionate keeps bread and baked goods from spoiling by preventing mold and bacterial growth. Although you may be concerned about the idea of preservative use in food, on the flip-side, you certainly don want to eat bacteria- or mold-infested bread.
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