Calcium propionate is white crystalline or white crystalline powder or granules, odorless or slightly odor of propionic acid. Calcium propionate used as a food additive is a monohydrate salt, stable to water and heat, hygroscopic, easily soluble in water, 39.9g/l00mL (20℃), insoluble in ethanol and ether. Adding the same amount of dilute sulfuric acid to 10% calcium propionate aqueous solution, heating can release the special smell of propionic acid. Calcium propionate is alkaline, and its 10% aqueous solution has a pH of 8 to 10.

The antiseptic performance of calcium propionate is the same as that of sodium propionate, and it forms propionic acid in an acidic medium to play a bacteriostatic effect. The effective dose of calcium propionate for inhibiting mold is smaller than that of sodium propionate, but it can reduce the effect of chemical leavening agents, so sodium propionate is often used, but its advantage is that the use of calcium propionate in cakes, bread and cheese can supplement food of calcium. Calcium propionate can inhibit the reproduction of Bacillus subtilis during dough fermentation. The minimum antibacterial mass fraction is 0.01% when the pH value is 5.0, 0.188% when the pH value is 5.8, and the optimum pH value should be lower than 5.5