Interesting read. Anyone tried using calpro in beverages before? Seems it has advantages over benzoate and sorbate.
In Australia what can be used in each food category is actually specified, along with the maximum permitted use level.
So it may not be used because it is not permitted.
It may also impart a taste that is unpleasant.
It is typically used to inhibit mould in baked goods
This article says it is not as effective as benzoate an sorbate
Hi, Kevin, thanks for the reply. Yes, calcium propinate is permitted to be used in many beverages (FAO/WHO Standards). The article is interesting, but the general consensus is that calcium propionate is the best preservatives for bakery goods.