Lactic Acid And Calcium Disodium EDTA To Preserve Freshness

Lactic acid is a mild organic acid naturally found in milk and produced by bacteria during fermentation. Calcium disodium EDTA (ethylenediaminetetraacetic acid) is a synthetic compound. Both are often used together in food processing.

These ingredients are used to help preserve freshness and maintain the quality of certain foods, particularly dairy products like butter and spreads. They work by preventing oxidation and the growth of spoilage microorganisms, extending shelf life.

Lactic acid is generally recognized as safe (GRAS) by the FDA. Calcium disodium EDTA is also approved by the FDA for use as a food additive. Regulatory bodies like JECFA and EFSA have evaluated these substances. Studies on the health effects of calcium disodium EDTA at typical dietary levels have not shown significant adverse effects, though some research has explored its potential to bind with minerals.