Used as a bread; a preservative for pastries and cheese and a mold inhibitor for feed. As propionate as a food preservative, calcium propionate is mainly used in bread, because sodium propionate increases the pH value of bread and delays the fermentation of raw noodles; sodium propionate is often used in cakes, because the leavening of cakes adopts synthetic leavening Loosener without yeast development problems caused by rising pH. As a feed preservative, sodium propionate is more effective than calcium propionate. But calcium propionate is more stable than sodium propionate. In addition to being used in bread, cakes, cheese, etc. in food, propionate can also be used in soy sauce to prevent mildew and inhibit re-fermentation. In medicine, propionate is used in powders; solutions and ointments to treat diseases caused by skin parasitic molds. The ointment (liquid) contains 12.3% sodium propionate, and the powder contains 15% calcium propionate.