Sequestrant

Sequestrants are compounds that bind to metal ions, like calcium or iron. This prevents the metal ions from causing undesirable changes in food, such as spoilage or color loss. They can be synthetic compounds or derived from natural sources like plant fibers.

Manufacturers add sequestrants to prevent metals from reacting with other ingredients, which can improve shelf life and maintain product quality. They are often used in processed foods, beverages, and canned goods to stabilize color, prevent rancidity, and enhance texture. You might find them in items like salad dressings, baked goods, and dairy products.

In the US, many sequestrants are Generally Recognized As Safe (GRAS) by the FDA, meaning they are considered safe for their intended use in food. International bodies like JECFA have also evaluated many sequestrants. While generally recognized as safe at typical consumption levels, some studies have explored potential effects of high intake on mineral absorption, though evidence is mixed. Regulatory agencies continue to monitor scientific research.