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Code of Federal Regulations Title 21. Food and Drugs § 21.172.120 Calcium disodium EDTA

Current as of January 02, 2025 | Updated by Findlaw Staff

The food additive calcium disodium EDTA (calcium disodium ethylene-diaminetetraacetate) may be safely used in designated foods for the purposes and in accordance with the conditions prescribed, as follows:

(a) The additive contains a minimum of 99 percent by weight of either the dihydrate C10H12O8N2CaNa2 • 2H2O or the trihydrate C10H12O8N2CaNa2 • 3H2O, or any mixture of the two.

(b) It is used or intended for use as follows:

(1) Alone, in the following foods at not to exceed the levels prescribed, calculated as the anhydrous compound:

Limitation

Food

(parts per million)

Use

Cabbage, pickled

220

Promote color, flavor, and texture retention.

Canned carbonated soft drinks

33

Promote flavor retention.

Canned white potatoes

110

Promote color retention.

Clams (cooked canned)

340

Promote color retention.

Crabmeat (cooked canned)

275

Retard struvite formation; promote color retention.

Cucumbers pickled

220

Promote color, flavor, and texture retention.

Distilled alcoholic beverages

25

Promote stability of color, flavor, and/or product clarity.

Dressings, nonstandardized

75

Preservative.

Dried lima beans (cooked canned)

310

Promote color retention.

Egg product that is hard-cooked and consists, in a cylindrical shape, of egg white with an inner core of egg yolk

1200

Preservative.

Fermented malt beverages

25

Antigushing agent.

French dressing

75

Preservative.

Legumes (all cooked canned, other than dried lima beans, pink beans, and red beans)

365

Promote color retention.

Mayonnaise

75

Do.

Mushrooms (cooked canned)

200

Promote color retention.

Oleomargarine

75

Preservative.

Pecan pie filling

100

Promote color retention.

Pink beans (cooked canned)

165

Promote color retention.

Potato salad

100

Preservative.

Processed dry pinto beans

800

Promote color retention.

Red beans (cooked canned)

165

Promote color retention.

Salad dressing

75

Preservative.

Sandwich spread

100

Do.

Sauces

75

Do.

Shrimp (cooked canned)

250

Retard struvite formation; promote color retention.

Spice extractives in soluble carriers

60

Promote color and flavor retention.

Spreads, artificially colored and lemon-flavored or orange-flavored

100

Promote color retention.

1 By weight of egg yolk portion.

(2) With disodium EDTA (disodium ethylenediaminetetraacetate) in the following foods at not to exceed, in combination, the levels prescribed, calculated as anhydrous C10H12O8N2CaNa2:

Food

Limitation (parts per million)

Use

Dressings, nonstandardized

75

Preservative.

French dressing

75

Do.

Mayonnaise

75

Do.

Salad dressing

75

Do.

Sandwich spread

100

Do.

Sauces

75

Do.

(c) To assure safe use of the additive:

(1) The label and labeling of the additive container shall bear, in addition to the other information required by the Act, the name of the additive.

(2) The label or labeling of the additive container shall bear adequate use directions to provide a final food product that complies with the limitations provided in paragraph (b) of this section.

(d) In the standardized foods listed in paragraph (b) of this section, the additives are used only in compliance with the applicable standards of identity for such foods.

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Cite this article: FindLaw.com - Code of Federal Regulations Title 21. Food and Drugs § 21.172.120 Calcium disodium EDTA - last updated January 02, 2025 | https://codes.findlaw.com/cfr/title-21-food-and-drugs/cfr-sect-21-172-120/

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