DISODIUM ETHYLENEDIAMINETETRAACETATE
Relevant Data
Food Additives Approved in the United States
General Information
| Synonyms: | DISODIUM EDTA |
| Chemical Names: | DISODIUM DIHYDROGEN ETHYLENEDIAMINETETRAACETATE; DISODIUM DIHYDROGEN (ETHYLENE-DINITRILO)-TETRAACETATE |
| CAS number: | 139-33-3 |
| INS: | 386 |
| Functional Class: |
Food Additives PRESERVATIVE ANTIOXIDANT_SYNERGIST SEQUESTRANT SYNERGIST |
From apps.who.int
Evaluations
| Evaluation year: | 1973 |
| ADI: | 0-2.5 mg/kg bw |
| Meeting: | 17 |
| Specs Code: | R |
| Comments: | As calcium disodium EDTA; no excess disodium EDTA to 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). R; FAO JECFA Monographs 1 vol.1/491 |
From apps.who.int
GSFA Provisions for 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 21,Note 297,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 XS166,Note 21 |
| 09.2.1 | Frozen fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms |
75 mg/kg | Note XS92,Note XS312,Note XS190,Note XS165,Note XS36,Note 21,Note XS191,Note 392,Note XS315,Note XS95 |
| 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 110,Note 21 |
| 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 310,Note 21 |
| 08.3.2 | Heat-treated processed comminuted meat, poultry, and game products |
35 mg/kg | Note XS89,Note 21,Note XS88,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