E385 - Calcium disodium ethylenediaminetetraacetate

Origin

Calcium disodium EDTA (ethylenediaminetetraacetate) is a synthetic amino acid derivative. It is produced by reacting ethylenediamine, formaldehyde, and sodium cyanide to form EDTA, which is then neutralized with calcium and sodium salts. This process results in a stable complex that is soluble in water.

Usage

E385 is used as a food additive primarily as a sequestrant. This means it binds to metal ions, preventing them from reacting with other components in food. It is particularly effective at preventing discoloration, off-flavors, and rancidity caused by metal-catalyzed oxidation. It is commonly found in canned goods, mayonnaise, sauces, and processed vegetables. By chelating metal ions, it also helps to preserve the effectiveness of preservatives like benzoic acid and sorbic acid.

Side Effects

Calcium disodium EDTA is generally considered safe for consumption at permitted levels. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has established an Acceptable Daily Intake (ADI) of 0-2.5 mg/kg body weight. At high doses, EDTA can interfere with the absorption of essential minerals like zinc, iron, and calcium. However, the levels used in food are typically low enough that this is not a significant concern for most people. Some studies have shown that very high doses of EDTA can cause kidney damage in animals, but these doses are far higher than what humans would typically consume through food. Allergic reactions are rare but possible.

Regulatory Status

Calcium disodium EDTA is approved for use as a food additive in many countries, including the United States, Canada, the European Union, and Australia. Regulations specify the maximum permitted levels in various food products. In the EU, it is listed under permitted food additives and is subject to regular safety evaluations by the European Food Safety Authority (EFSA). In the United States, it is regulated by the Food and Drug Administration (FDA) under specific conditions of use.