Added As A Chelating Agent

Chelating agents are substances that bind to metal ions, like iron or copper. This prevents the metals from causing unwanted changes in food, such as color fading or rancidity. They can be synthesized or derived from natural sources.

Manufacturers add chelating agents to foods to help preserve freshness, color, and flavor by preventing metal-catalyzed oxidation. They are often found in processed foods, sauces, dressings, and canned goods to extend shelf life and maintain product quality.

In the U.S., several chelating agents are Generally Recognized As Safe (GRAS) or approved food additives. Regulatory bodies like the FDA have evaluated their safety. International organizations such as JECFA and EFSA have also assessed various chelating agents. At typical consumption levels, they are not associated with adverse health effects.