E282 Calcium Propionate

E282PreservativesOrigin: Lab-made

Get a personal answer

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Every diet

VeganYes

Gluten-freeYes

The additive has no gluten, but it's mostly used in wheat bread.

HalalYes

KosherYes

KetoYes

Low-FODMAPYes

The short answer

Calcium propionate (E282) is the mold inhibitor in most packaged bread. It's considered safe, vegan and gluten-free, though a few small studies have raised questions about behavior in children and blood sugar.

72/100

Use in moderation

Safe in small amounts; may bother some people or raise blood sugar.

E-numberE282

Comes fromLab-made

What it doesPreservatives

Glycemic index—

Daily limitNot set

Also calledCalcium propionate, Calcium propanoate

Preservative-free bread at home

Clean-label swaps

Pantry swap

Bread machine

Fresh bread with nothing but flour, water, yeast and salt.

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Clean substitute

Dried sourdough starter

Sourdough's natural acids help bread keep longer.

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Storage

Bread box

Keeps preservative-free bread fresh for a few more days.

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Rules by country

🇺🇸 US FDAApproved

🇪🇺 European UnionApproved with limits

🇨🇦 Health CanadaApproved

CaliforniaNo extra rules

GRAS in the US. Approved in the EU with maximum levels for bread and baked goods. EFSA reviewed propionates in 2014 and saw no need for a daily limit.

Daily limit: Experts haven’t set a number because normal food amounts are far below any level of concern.

What is it?

Calcium propionate is the calcium salt of propionic acid, a short-chain fatty acid. It stops mold and the bacteria that make bread go stringy, without affecting yeast much.

Where it comes from: Made by reacting propionic acid, usually produced from petrochemicals, with calcium hydroxide. The same acid forms naturally in Swiss cheese and in your gut.

Why it’s in food

Stops mold on bread and baked goods
Prevents "rope" spoilage in bread
Extends shelf life of tortillas and processed cheese

Often found in

Sliced breadBurger bunsTortillasMuffins and cakesProcessed cheese

Also listed as: Calcium propionate, Calcium propanoate, Propionic acid calcium salt, Mold inhibitor

Health & gut impact

Behavior in childrenUnder study

A small trial found more irritability and sleep problems in some children eating preserved bread. It hasn't been replicated in larger studies.

Dengate & Ruben, J Paediatr Child Health (2002)

Blood sugarUnder study

In mice and a small human trial, a dose of propionate raised hormones that work against insulin. Long-term effects are unknown.

Tirosh et al., Science Translational Medicine (2019)

Safety reviewBenefit

Propionate is a normal product of gut bacteria, and EFSA found no safety concern at food levels.

EFSA Panel on Food Additives (2014)

What can I use instead?

Freezing bread

Ratio: N/A

Best for: Keeping bakery bread fresh

Sourdough fermentation

Ratio: N/A

Best for: Homemade bread that resists mold longer

Vinegar

Ratio: About 1 tsp per loaf

Best for: Home baking

More preservatives:

Potassium Sorbate E202Potassium sorbate (E202) is one of the mildest, most studied preservatives, used to stop mold in cheese, wine and baked goods. It's safe at normal amounts, vegan and gluten-free.Generally safe Sodium Benzoate E211Sodium benzoate (E211) is a common preservative in soda and sauces. It's safe at normal amounts, but it can form small amounts of benzene when mixed with vitamin C.Use in moderation Sodium Nitrite E250Sodium nitrite (E250) keeps bacon pink and prevents botulism, but forms cancer-linked compounds when cooked at high heat. "Uncured" meat usually has nitrite from celery instead.Best to avoid Sulfur Dioxide (Sulfites) E220Sulfur dioxide (E220) and the sulfites (E221–E228) keep wine, dried fruit and shrimp from spoiling or browning. They're fine for most people, but can trigger serious reactions in some people with asthma, so labels must declare them.Use in moderation

Common questions

Is Calcium Propionate safe?

Use in moderation (72/100). GRAS in the US. Approved in the EU with maximum levels for bread and baked goods. EFSA reviewed propionates in 2014 and saw no need for a daily limit.

Is Calcium Propionate vegan?

Yes.

Is Calcium Propionate gluten-free?

Yes. The additive has no gluten, but it's mostly used in wheat bread.

Is cultured wheat the same as calcium propionate?

Close. "Cultured wheat" or "cultured dextrose" is fermented by bacteria that make propionic acid, so it works the same way under a cleaner-sounding name.

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Scientific sources & regulatory citations

21 CFR 184.1221 (US FDA)
EFSA OpenFoodTox: E282
Dengate & Ruben, J Paediatr Child Health (2002)
Tirosh et al., Science Translational Medicine (2019)
EFSA Panel on Food Additives (2014)

Last checked against FDA, EFSA and Health Canada records: October 31, 2026 · INS 282 · CAS 4075-81-4