Encapsulated calcium propionate consists of the traditional preservative core surrounded by a protective coating—usually a lipid or vegetable fat. This barrier prevents the calcium propionate from reacting with yeast during the initial mixing and proofing stages, only releasing its mold-inhibiting properties during the baking phase once a specific temperature threshold is reached. https://www.databridgemarketresearch.com/nucleus/global-encapsulated-calcium-propionate-market