Calcium Disodium EDTA (E385) — What You Need to Know
What Is Calcium Disodium EDTA?
Calcium disodium EDTA is a synthetic chelating agent used as a food preservative and sequestrant. It works by binding metal ions such as iron and copper that would otherwise catalyze oxidation reactions, causing discoloration and rancidity. It is one of the most effective sequestrants available but faces regulatory restrictions in some countries.
What Is It Used For?
Used as a chelating agent to prevent metal-catalyzed oxidation and discoloration in foods. Particularly effective in preserving color and flavor stability in mayonnaise, dressings, and canned products.
Safety Assessment
A chelating agent (sequestrant) that binds metal ions (iron, copper) that would otherwise catalyze oxidation and discoloration. EFSA set ADI at 1.9 mg/kg bw/day in 2010. Not permitted for food use in Australia and New Zealand. Concerns include: potential to chelate and remove essential minerals from the body, possible effects on mineral bioavailability, and limited biodegradation in the environment (environmental persistence). The 2019 EFSA re-evaluation noted that exposure estimates for high consumers were close to the ADI.
Based on current evidence, Calcium Disodium EDTA is rated Caution with a score of 5/10. This is 0.7 points below the average for preservatives (5.7/10). Last reviewed by regulators: 2019.
Commonly Found In
Always check the label for E385 or 'Calcium Disodium EDTA'
▶Chemical Information
Frequently Asked Questions about Calcium Disodium EDTA
Quick Facts
- E-Number
- E385
- INS Number
- INS 385
- Category
- Preservatives
- Origin
- Synthetic
- FDA Status
- Approved — limited to specific food categories with maximum levels of 25-800 ppm depending on food type
- EFSA Status
- ADI of 1.9 mg/kg bw/day as EDTA (established 2010, re-evaluated 2019)
- ADI
- 1.9 mg/kg bw/day
- Last Review
- 2019
Related Additives
Other preservatives in the same family