Allervibe
E385
Calcium disodium EDTA
A synthetic sequestrant that binds metal ions and so prevents oxidation, discolouration and off-flavours.
i Additive Details
| Is E385 Calcium disodium EDTA safe?
It has a numerical ADI and its use is restricted to a defined list of foods so that intake stays below that limit. Because it binds metal ions, high intakes over long periods could reduce the absorption of minerals such as zinc and iron. The calcium form is used precisely so that it does not strip calcium from the body, unlike the plain disodium salt.
| Uses
Added to emulsified sauces such as mayonnaise and salad dressings, canned and jarred pulses, mushrooms, crustaceans, molluscs and fish, and some canned drinks. It keeps colour, flavour and texture stable during storage; it is a processing aid for stability, not a nutrient and not a preservative.
| Interactions
It does not stop oxidation directly; it works by locking up traces of iron and copper that catalyse it, which makes antioxidants such as ascorbic acid (E300) and tocopherols more effective. The same chelating ability is used in medicine, in a different salt form and at far higher doses, to treat heavy metal poisoning.
| Origin
Entirely synthetic. It is made by reacting ethylenediaminetetraacetic acid with sodium and calcium salts, and it has no natural food source.
| Daily Intake
JECFA has set an ADI of 0 to 2.5 mg per kg of body weight per day, expressed as calcium disodium EDTA. For a 70 kg adult that is about 175 mg per day.
Information is sourced from public regulatory bodies (EFSA, FDA, WHO) and is for reference only. Always read the package and consult a healthcare professional for medical advice.
Related additives
- E306 Tocopherol-rich extract A natural mixture of tocopherols (vitamin E) obtained from vegetable oils and used as an antioxidant.
- E307 Alpha-tocopherol A single form of vitamin E, normally produced synthetically, used as an antioxidant in fats and oils.
- E392 Extracts of rosemary A plant extract from rosemary leaves, used as a natural antioxidant in fatty foods.
- E141 Copper complexes of chlorophylls and chlorophyllins A green colour made by replacing the magnesium at the centre of plant chlorophyll with copper.
- E401 Sodium alginate The sodium salt of alginic acid, extracted from brown seaweed and used to thicken and gel foods.
- E406 Agar A gelling polysaccharide extracted from red seaweed, used to set jellies, desserts and confectionery.
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