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
-
Milling is the process of removing the husk and splitting whole lentils to produce edible dal. The effectiveness of this process directly in... -
Yes, alcohol can indeed be made from dates using a traditional process known in some cultures as Dakhai. This method utilizes the natural s... -
Nanotechnology is a rapidly evolving, multidisciplinary field that draws on engineering, physics, chemistry, and biology to create materials... -
The ripened bananas are peeled, traditionally by hand and more recently by using mechanical peelers. Once the peels are separated the mash... -
It is a fermented milk drink which has its origin in the Caucasus Mountains of Russia. Kefir can be made from any type of milk, cow, goat, s...
