Calcium Disodium EDTA
The short version
A powerful metal-chelating agent — added to inhibit oxidation and benzene formation in soft drinks.
It's permitted and generally considered safe, but there are a few reasons to be mindful — like sensitivities in some people, debated studies, or intake limits. The Safety section below explains the specifics.
Where it comes from
Synthesized from ethylenediamine and chloroacetic acid in the 1930s. Used industrially as a metal chelator before adoption in foods and cosmetics. The calcium-disodium salt is preferred for food use because it does not deplete dietary calcium.
How it's used
Used in mayonnaise, canned legumes, carbonated beverages, and dressings to chelate trace metal ions that catalyze oxidation. In benzoate-containing beverages with ascorbate, EDTA is added specifically to inhibit benzene formation by removing the catalytic iron and copper.
Safety profile
ADI of 2.5 mg/kg body weight. Generally considered safe at food levels. Not absorbed in the calcium-disodium form. Therapeutic EDTA (a different salt) is a clinical chelator and unrelated to typical food exposure.
Physical & chemical properties
White crystalline powder, soluble in water. Strong sequestrant of trace iron, copper, calcium, and magnesium. Loses chelating power at very low pH.
Regulation worldwide
Permitted globally with maximum levels per product category. The chelating mechanism is well-characterized.
Educational information only. Not medical or dietary advice.