§ 172.120 Calcium disodium EDTA.
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Title 21—Food and Drugs > CHAPTER I—FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES > SUBCHAPTER B—FOOD FOR HUMAN CONSUMPTION > PART 172—FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION > Subpart B—Food Preservatives
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The food additive calcium disodium EDTA (calcium disodium ethylene-diaminetetraacetate) may be safely used in designated foods for the purposes and in accordance with the conditions prescribed, as follows:
(a) The additive contains a minimum of 99 percent by weight of either the dihydrate C10H12O8N2CaNa2·2H2O or the trihydrate C10H12O8N2CaNa2·3H2O, or any mixture of the two.
(b) It is used or intended for use as follows:
(1) Alone, in the following foods at not to exceed the levels prescribed, calculated as the anhydrous compound:
Food
Limitation (parts per million)
Use
Cabbage, pickled
220
Promote color, flavor, and texture retention.
Canned carbonated soft drinks
33
Promote flavor retention.
Canned white potatoes
110
Promote color retention.
Clams (cooked canned)
340
Promote color retention.
Crabmeat (cooked canned)
275
Retard struvite formation; promote color retention.
Cucumbers pickled
220
Promote color, flavor, and texture retention.
Distilled alcoholic beverages
25
Promote stability of color, flavor, and/or product clarity.
Dressings, nonstandardized
75
Preservative.
Dried lima beans (cooked canned)
310
Promote color retention.
Egg product that is hard-cooked and consists, in a cylindrical shape, of egg white with an inner core of egg yolk
1 200
Preservative.
Fermented malt beverages
25
Antigushing agent.
French dressing
75
Preservative.
Legumes (all cooked canned, other than dried lima beans, pink beans, and red beans)
365
Promote color retention.
Mayonnaise
75
Do.
Mushrooms (cooked canned)
200
Promote color retention.
Oleomargarine
75
Preservative.
Pecan pie filling
100
Promote color retention.
Pink beans (cooked canned)
165
Promote color retention.
Potato salad
100
Preservative.
Processed dry pinto beans
800
Promote color retention.
Red beans (cooked canned)
165
Promote color retention.
Salad dressing
75
Preservative.
Sandwich spread
100
Do.
Sauces
75
Do.
Shrimp (cooked canned)
250
Retard struvite formation; promote color retention.
Spice extractives in soluble carriers
60
Promote color and flavor retention.
Spreads, artificially colored and lemon-flavored or orange-flavored
100
Promote color retention.
1 By weight of egg yolk portion.
(2) With disodium EDTA (disodium ethylenediaminetetraacetate) in the following foods at not to exceed, in combination, the levels prescribed, calculated as anhydrous C10H12O8N2CaNa2:
Food
Limitation (parts per million)
Use
Dressings, nonstandardized
75
Preservative.
French dressing
75
Do.
Mayonnaise
75
Do.
Salad dressing
75
Do.
Sandwich spread
100
Do.
Sauces
75
Do.
(c) To assure safe use of the additive:
(1) The label and labeling of the additive container shall bear, in addition to the other information required by the Act, the name of the additive.
(2) The label or labeling of the additive container shall bear adequate use directions to provide a final food product that complies with the limitations provided in paragraph (b) of this section.
(d) In the standardized foods listed in paragraph (b) of this section, the additives are used only in compliance with the applicable standards of identity for such foods.
[42 FR 14491, Mar. 15, 1977, as amended at 48 FR 10815, Mar. 15, 1983; 58 FR 52222, Oct. 7, 1993; 60 FR 33710, June 29, 1995; 65 FR 48379, Aug. 8, 2000]
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