Free metal ions in food systems may form insoluble or colored compounds
or catalyze degradation of food components, resulting in precipitation,
discoloration, rancidity or loss of nutritional quality.
Chelating agents (sometimes referred to as sequestering agents) inhibit
undesirable reactions in foods by complexing metal ions. This effect is
called chelation and the complexes formed are referred to as chelates.
Chelate is derived from a Greek word meaning the claws of a lobster and
somehow the chelators act in this way. Chelating agents are not
anti-oxidants. Chelating agents such as malic acid, citric acid and
tartaric acid are used to prevent the flavor changes, discoloration and
rancidity of the foods.
EDTA is a chelating agent permitted for use in the food industry as a
chemical preservative. Calcium disodium EDTA and disodium EDTA have been
approved for use as food additives by the United States Food and Drug
Administration.
Chelating agents
Most Popular Articles
-
Principle of Food Preservation The basic principles of food preservation primary involves the process of inhibiting The growth and activi...
-
The process of forming crystals from solution is known as crystallization. It is a physical method of separation to obtain the solid in a pu...
-
Use of High Temperatures for Food Preservation Preservation of food by the use of heat finds very wide applications compared to other metho...
-
Fortification, Restoration and Enrichment of Foods Nutrient may be added to foods by restoration or fortification. Restoration is the repla... -
Gelatinization process is characterized by the gelatinization temperature, above which the gelatinization of the starch suspension starts du...
