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Victory Ingredient Victory NA, CAP, NAP Victory Calcium Liquid

A preservative is de-rigueur element in today's ever-growing food demand.

Propionate is basically a mold inhibitor ,that increases the desired shelf life. It is the paramount ingredient in bakery products such as bread, bagel, cake, buns, pizza crust, pies, croissants, donuts, cookies and many other bakery products.

The pure fact is that the propionates have the antimicrobial action on the molds ,rope bacteria and fungus and no effect on yeast. Therefore, it is most preferred for the products that use commercial yeast.

Calcium Propionate is produced by Propionic Acid and Calcium Hydroxide under Hygienic conditions.

Victory Powder must be used with diluted acetic acid for much better results.

It is advisable to bakers to add this preservative to the dough at the mixing stage rather that the preferment stage.

We produce Sodium Propionate Powder, Calcium Propionate Powder and Liquid.

  • Better Dispersion throughout the food matrix.
  • Enhances Flavor.
  • Required in less quantity.
  • Doesn't affect the leavening action of baking powder which is normally used in cakes.
  • Decreases the requirement of yeast.
  • Buffered liquid dispersion so that pH remains constant .( in case of Victory NA Liquid)
  • Easy to handle and no dusting problem. ( in case of Victory NA Liquid)

Please click below for the respective specifications and details:

Victory Propionate victory nap btn victory na btn

Victory Victory bakery

The preservative is preferred and does work great in the following food items:


Baked goods, when stored for any length of time, develops mold because of the nutrients present in them .To extend the storage time of commercially prepared baked goods such as bread dough, pizza dough, bread and pastries, Other grain foods that may be preserved with calcium propionate include breakfast cereals, pasta and noodles.


Dairy food containing calcium propionate includes dried and condensed milk; flavored milks and yogurt drinks; ripened, unripened and processed cheeses; dairy desserts such as flavored yogurts and puddings; and dairy-based spreads. Some cheeses, such as Emmentaler of Swiss cheese, contain naturally occurring calcium propionate, which develops as the cheese ripens and acts as a preservative in the cheese.


Meat products containing calcium propionate include processed meat, poultry products; sausage casings; and preserved fish, including canned fish and shellfish. Calcium propionate is also added as a preservative to livestock and poultry feed.


Other foods containing calcium propionate include alcoholic beverages such as beer, malt beverages, cider and distilled spirits with more that 15 percent alcohol. In addition, the preservative can be found in sports drinks, diet foods and beverages; commercially prepared salads such as potato salad; condiments such as vinegar and mustard; soups, sauces and dried or processed mushrooms, beans, seaweeds and nut butters.


Foods that do not use or contain calcium propionate as a preservative, according to the World Health Organization Food Standards are:

  • Milk, buttermilk, fermented mild products
  • Sterilized creams, whipping cream whipped creams, reduced fat creams,
  • Whey cheese, whey protein cheese, dried whey products and butter.
  • Fresh fruit, fruit juice, vegetable juice and fresh vegetables .
  • Whole grains or rice, fresh pasta, fresh meat, poultry, game meats, fresh fish, liquid egg products, frozen egg products, sugar, honey, syrups, salt, herbs, spices, coffee, grape wines and infant formulas.


Studies on rats fed on calcium propionate in breads for one year found that the preservative has no ill effects and was safe. This is according to the National Library of Medicine Toxicology Data Network. The FDA also found no evidence that calcium propionate was unsafe for human consumption.


While safe for consumption by the public, calcium propionate may cause a reaction if you are allergic or hypersensitive to the compound. Children may be affected by preservatives in foods, according to a study published in the August 2002 issue of the "Journal of Pediatrics and Child Health." The study concluded that some children have a behavioral toxicity to food preservatives.

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