Sequestrant

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" ^{[citation needed]}.

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

^ Todd, Ewan; Moy, Gerald; Motarjemi, Yasmine, eds. (2013-12-12). Encyclopedia of Food Safety. Elsevier Science. ISBN 978-0-12-378613-5.

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[1] Todd, Ewan; Moy, Gerald; Motarjemi, Yasmine, eds. (2013-12-12). Encyclopedia of Food Safety. Elsevier Science. ISBN 978-0-12-378613-5.

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