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
Just another blog about food processing and the important of food processing. It is about the conversion of raw materials or ingredients into the consumer product. Food processing also can be defined as the branch of manufacturing that starts with raw animal, vegetable, or marine materials and transforms them into intermediate foods stuff or edible products through the application of labor, machinery, energy, and scientific knowledge.
Monday, September 02, 2019
Most Popular Articles
-
Expeller cocoa bitter is the fat prepared by the expeller process from cocoa beans singly or in combination with cocoa nib, cocoa mass, coco...
-
Spray drying instant coffee refer to a type of coffee that has been treated with a spray drying process that remove all the water from the c...
-
Bactofugation is a process used to eliminate bacteria contained in milk using centrifugal force. It is a special form of separation of micro...
-
Cottage cheese is a nutritious food product which when properly made and cared for, is valued highly by the consuming public. In a vat, sk...
-
Spray drying is a common unit operation to convert liquid materials into powders for preservation, ease of storage, transport and handling a...