Preservation of Bread

Calcium acetate is an effective inhibitor of certain micro-organisms, including the rope forming BACILLUS types (mainly Bacillus Mesentericus). It is widely used in bread to prevent rope and thus extend the shelf life of the bread. Rope development in bread depends on the presence of Bacillus spores together with moisture and warmth for a sufficiently long period to allow germination of the spores into the active spoilage organism. The rate of spoilage is affected by many factors including the number and type of Bacillus spores, storage temperature and humidity and the recipe used. One very important factor in rope prevention is the efficient and rapid cooling of newly baked bread. The longer bread is kept warm after baking the greater the risk of rope formation if there are Bacillus spores present. Using a preservative such as calcium acetate helps to extend the rope free shelf life of the bread.

Method of Use

Since many factors affect the rate and incidence of rope formation in bread, the usage level of calcium acetate cannot be correlated exactly with the extension of the shelf life. In general, for standard bread recipes, a concentration of 0,2% – 0,4% calcium acetate based on flour mass is recommended. Although at this concentration a faint acetic acid (vinegar) odour may be noticed when the bread is still warm, this will rapidly disappear during cooling. Calcium acetate can be added with the other minor dry ingredients of the bread either at the start of dough mixing or in a premix.



Under normal conditions of use calcium acetate does not present any undue health hazard.


In case of eye contact, immediately flush the eye with clean water, holding it open if necessary. Obtain medical attention.


In case of skin contact, rinse with water. Remove contaminated clothing and wash thoroughly before re-use.


Wash out the mouth with water. Obtain medical attention.

Fire and explosion hazard

Calcium acetate presents little fire hazard. Provision of suitable ventilation will reduce the risk of explosion in the case of high dust concentration.

Typical Analysis by Mass

Product: Calcium Acetate Food Grade Agglomerate
Formula: (CH3COO)2Ca
CAS REG N°: 62-54-4
Description: Fine white agglomerate, odourless to faint acetic acid odour
Assay (wet basis): Not less than 93%
Free Moisture: Not more than 1%
Bound Moisture: Not more than 6%
Insoluble substances: Not more than 0,20%
pH of 1% solution: 6,5 – 9,5
Arsenic: Not more than 3 ppm
Lead: Not more than 2 ppm
Heavy metals (as lead): Not more than 5 ppm
Fluoride: Not more than 50 ppm
Bulk density (tapped): 0,40 – 0,46
Particle size: Approximately 90% retained on a 106 micron screen
Packing: 25 kg in woven polypropylene sack with polyethylene liner.
Storage: Store in a cool, clean, dry place.
Shelf life: Two years from date of manufacture.


To the best of Orthochem’s knowledge, the information contained in this publication is accurate. Orthochem does not accept any liability for the use of the information contained herein in any way.