FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
EDTA
Igoe, Robert S. 1983. Dictionary of Food Ingredients. Van Nostrand and Reinhold Company.
is the abbreviation for ethylenediaminetetraacetate, a sequestrant and chelating agent which functions in water but not fats and oils. It is used to control the reaction of trace metals with some organic and inorganic components which cause deterioration in foods as well as to prevent oxidation which results in rancidity. The reactive sites of the metal ions are blocked which prevents their normal reactions. It is used in combination with the antioxidants BHT and propyl gallate. It is used in margarine, mayonnaise, and spreads to prevent the vegetable oil from going rancid. It is used in canned corn prior to retorting in preventing discoloration caused by trace quantities of copper, iron, and chromium. It also inhibits copper catalyzed oxidation of ascorbic acid. In occurs as calcium disodium EDTA, disodium dicalcium EDTA, disodium dihyrogen EDTA. Its use is approved in specified foods with an average usage level being in the range of 100 to 300 parts per million.
