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The core function of food-grade EDTA-4Na (ethylenediaminetetraacetic acid tetra sodium) is to chelate metal ions in food. By forming stable water-soluble chelates with metal ions such as calcium, magnesium, iron, and copper, it eliminates the adverse effects of these ions on food color, flavor, texture, and shelf life. The specific effects can be classified into the following 4 categories:

Stabilizing color, preventing browning

Iron and copper ions in food can catalyze the activity of polyphenol oxidase, causing browning and color fading in fruit juices, canned foods, etc. EDTA-4Na can chelate these ions, inhibit oxidation reactions, and maintain the clear color of fruit juices and the original color of fruit canned foods.

Protecting flavor, delaying spoilage

Metal ions accelerate the oxidation and decomposition of oils and vitamins, causing rancid smells in baked goods and sauces, and vitamin loss. This additive can chelate catalytic ions, delay oil spoilage, protect the original flavor of food, and extend the retention time of vitamins.

Enhancing texture stability, preventing precipitation and stratification

In beverage, sauce, dairy product systems, calcium and magnesium ions are prone to combine with other components to form precipitates or cause product stratification. EDTA-4Na can chelate these ions, maintain the clarity of beverages, the emulsification state of sauces, and prevent the deterioration of texture in pre-prepared foods.

Collaborating in preservation, reducing the amount of preservatives

Some microorganisms grow depending on metal ions. EDTA-4Na can weaken microbial activity by chelating ions, and when used in combination with preservatives, it can enhance the preservation effect, thereby reducing the addition of benzoic acid sodium and other preservatives.