A sequestrant is a food additive which improves the quality and stability of foods.1 A sequestrant forms chelate complexes with polyvalent metal ions, especially copper, iron and nickel. This can prevent the oxidation of the fats in the food. Sequestrants are therefore a type of preservative.
The name comes from Latin and means "to withdraw from use".
Common sequestrants are:
- Calcium chloride (E509)
- Calcium acetate (E263)
- Calcium disodium ethylene diamine tetra-acetate (E385)
- Glucono delta-lactone (E575)
- Sodium gluconate (E576)
- Potassium gluconate (E577)
- Sodium tripolyphosphate (E451)
- Sodium hexametaphosphate (E452i)
Sodium and calcium salts of EDTA are also commonly used in many foods and beverages.
References
References
- Todd, Ewan; Moy, Gerald; Motarjemi, Yasmine, eds. (2013-12-12). Encyclopedia of Food Safety. Elsevier Science. ISBN 978-0-12-378613-5.