CALCIUM DISODIUM ETHYLENEDIAMINETETRAACETATE
Relevant Data
Food Additives Approved by European Union:
General Information
| Synonyms: | CALCIUM DISODIUM EDTA |
| Chemical Names: | CALCIUM DISODIUM ETHYLENEDIAMINETETRAACETATE; CALCIUM DISODIUM (ETHYLENE- DINITRILO)-TETRAACETATE |
| CAS number: | 662-33-9 |
| INS: | 385 |
| Functional Class: |
Food Additives PRESERVATIVE SEQUESTRANT |
From apps.who.int
Evaluations
| Evaluation year: | 1973 |
| ADI: | 0-2.5 mg/kg bw |
| Meeting: | 17 |
| Specs Code: | R (1986) |
| Comments: | As calcium disodium EDTA; no excess of disodium EDTA should remain in foods |
| Report: | NMRS 53/TRS 539-JECFA 17/18 |
| Tox Monograph: | FAS 5/NMRS 53A-JECFA 17/173 |
| Specification: | COMPENDIUM ADDENDUM 11/FNP 52 Add. 11/89 (METALS LIMITS) (2003); FAO JECFA Monographs 1 vol.1/229 |
From apps.who.int
GSFA Provisions for CALCIUM DISODIUM ETHYLENEDIAMINETETRAACETATE
| Number | Food Category | Max Level | Notes |
|---|---|---|---|
| 14.2.7 | Aromatized alcoholic beverages (e.g. beer, wine and spirituous cooler-type beverages, low alcoholic refreshers) |
25 mg/kg | Note 21 |
| 14.2.1 | Beer and malt beverages |
25 mg/kg | Note 21 |
| 04.2.2.4 | Canned or bottled (pasteurized) or retort pouch vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds |
365 mg/kg | Note 21 |
| 06.5 | Cereal and starch based desserts (e.g. rice pudding, tapioca pudding) |
315 mg/kg | Note 21 |
| 05.1.3 | Cocoa-based spreads, including fillings |
50 mg/kg | Note 21,Note XS86 |
| 14.1.5 | Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal and grain beverages, excluding cocoa |
35 mg/kg | Note 21 |
| 09.2.4.1 | Cooked fish and fish products |
50 mg/kg | Note 21 |
| 04.2.2.8 | Cooked or fried vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds |
250 mg/kg | Note 21 |
| 14.2.6 | Distilled spirituous beverages containing more than 15% alcohol |
25 mg/kg | Note 21 |
| 10.2.3 | Dried and/or heat coagulated egg products |
200 mg/kg | Note 21,Note 47 |
| 04.1.2.2 | Dried fruit |
265 mg/kg | Note 21 |
| 04.2.2.2 | Dried vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds |
800 mg/kg | Note 297,Note 21,Note 64 |
| 12.6.1 | Emulsified sauces and dips (e.g. mayonnaise, salad dressing, onion dip) |
100 mg/kg | Note 21 |
| 02.2.2 | Fat spreads, dairy fat spreads and blended spreads |
100 mg/kg | Note 21 |
| 04.1.2.10 | Fermented fruit products |
250 mg/kg | Note 21 |
| 04.2.2.7 | Fermented vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera) and seaweed products, excluding fermented soybean products of food categories 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3 |
250 mg/kg | Note 21 |
| 09.3.2 | Fish and fish products, including mollusks, crustaceans, and echinoderms, pickled and/or in brine |
250 mg/kg | Note 21 |
| 13.6 | Food supplements |
150 mg/kg | Note 21 |
| 09.2.2 | Frozen battered fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms |
75 mg/kg | Note 21,Note XS166 |
| 09.2.1 | Frozen fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms |
75 mg/kg | Note XS165,Note XS92,Note XS36,Note XS190,Note XS312,Note XS315,Note 21,Note 392,Note XS95,Note XS191 |
| 04.2.2.1 | Frozen vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds |
100 mg/kg | Note 21,Note 110 |
| 04.1.2.11 | Fruit fillings for pastries |
650 mg/kg | Note 21 |
| 04.1.2.3 | Fruit in vinegar, oil, or brine |
250 mg/kg | Note 21 |
| 04.1.2.6 | Fruit-based spreads (e.g. chutney) excluding products of food category 04.1.2.5 |
100 mg/kg | Note 21 |
| 09.4 | Fully preserved, including canned or fermented fish and fish products, including mollusks, crustaceans, and echinoderms |
340 mg/kg | Note 21,Note 310 |
| 08.3.2 | Heat-treated processed comminuted meat, poultry, and game products |
35 mg/kg | Note XS89,Note XS88,Note 21,Note XS98 |
| 12.2 | Herbs, spices, seasonings and condiments (e.g. seasoning for instant noodles) |
70 mg/kg | Note 21 |
| 04.1.2.5 | Jams, jellies, marmelades |
130 mg/kg | Note 21 |
| 12.4 | Mustards |
75 mg/kg | Note 21 |
| 12.6.2 | Non-emulsified sauces (e.g. ketchup, cheese sauce, cream sauce, brown gravy) |
75 mg/kg | Note 21 |
| 12.7 | Salads (e.g. macaroni salad, potato salad) and sandwich spreads excluding cocoa- and nut-based spreads of food categories 04.2.2.5 and 05.1.3 |
100 mg/kg | Note 21 |
| 11.6 | Table-top sweeteners, including those containing high-intensity sweeteners |
1,000 mg/kg | Note 21,Note 96 |
| 04.2.2.6 | Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed, and nut and seed pulps and preparations (e.g. vegetable desserts and sauces, candied vegetables) other than food category 04.2.2.5 |
80 mg/kg | Note 21 |
| 04.2.2.5 | Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed, and nut and seed purees and spreads (e.g., peanut butter) |
250 mg/kg | Note 21 |
| 04.2.2.3 | Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds in vinegar, oil, brine, or soybean sauce |
250 mg/kg | Note 21 |
| 14.1.4 | Water-based flavoured drinks, including "sport," "energy," or "electrolyte" drinks and particulated drinks |
200 mg/kg | Note 21 |
From www.fao.org
Computed Descriptors
Download SDF| 2D Structure | |
| CID | 102601741 |
| IUPAC Name | calcium;(4S)-4-amino-5-hydroxy-5-oxopentanoate |
| InChI | InChI=1S/2C5H9NO4.Ca/c2*6-3(5(9)10)1-2-4(7)8;/h2*3H,1-2,6H2,(H,7,8)(H,9,10);/q;;+2/p-2/t2*3-;/m00./s1 |
| InChI Key | UMVAYAXXQSFULN-QHTZZOMLSA-L |
| Canonical SMILES | C(CC(=O)[O-])C(C(=O)O)N.C(CC(=O)[O-])C(C(=O)O)N.[Ca+2] |
| Molecular Formula | C10H16CaN2O8 |
From Pubchem
Computed Properties
| Property Name | Property Value |
|---|---|
| Molecular Weight | 332.322 |
| Hydrogen Bond Donor Count | 4 |
| Hydrogen Bond Acceptor Count | 10 |
| Rotatable Bond Count | 10 |
| Complexity | 329.0 |
| CACTVS Substructure Key Fingerprint | A A A D c e B z P A A A A A g A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A H g A Q C A A A C C j B g A Q A C A B A A g A I A A C Q C A A A A A A A A A A A A I G A A A A C A B I A g A A A Q A A E E A A A A A C s J g A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A = = |
| Topological Polar Surface Area | 207.0 |
| Monoisotopic Mass | 332.053 |
| Exact Mass | 332.053 |
| Compound Is Canonicalized | True |
| Formal Charge | 0 |
| Heavy Atom Count | 21 |
| Defined Atom Stereocenter Count | 2 |
| Undefined Atom Stereocenter Count | 0 |
| Defined Bond Stereocenter Count | 0 |
| Undefined Bond Stereocenter Count | 0 |
| Isotope Atom Count | 0 |
| Covalently-Bonded Unit Count | 3 |
From Pubchem
Taxonomic Classification
| Kingdom | Organic compounds |
|---|---|
| Superclass | Organic acids and derivatives |
| Class | Carboxylic acids and derivatives |
| Subclass | Amino acids, peptides, and analogues |
| Intermediate Tree Nodes | Amino acids and derivatives - Alpha amino acids and derivatives |
| Direct Parent | Glutamic acid and derivatives |
| Alternative Parents | |
| Molecular Framework | Not available |
| Substituents | Glutamic acid or derivatives - Alpha-amino acid - L-alpha-amino acid - Amino fatty acid - Dicarboxylic acid or derivatives - Fatty acyl - Fatty acid - Quaternary ammonium salt - Carboxylic acid salt - Amino acid - Organic calcium salt - Carboxylic acid - Hydrocarbon derivative - Primary amine - Organooxygen compound - Organonitrogen compound - Primary aliphatic amine - Organic oxide - Organic nitrogen compound - Carbonyl group - Organic oxygen compound - Amine - Organic zwitterion - Organic salt - Aliphatic acyclic compound |
| Description | This compound belongs to the class of organic compounds known as glutamic acid and derivatives. These are compounds containing glutamic acid or a derivative thereof resulting from reaction of glutamic acid at the amino group or the carboxy group, or from the replacement of any hydrogen of glycine by a heteroatom. |
From ClassyFire