21 C.F.R. § 172.120 Calcium disodium EDTA.
Title 21 - Food and Drugs
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: (2) With disodium EDTA (disodium ethylenediaminetetraacetate) in the following foods at not to exceed, in combination, the levels prescribed, calculated as anhydrous C10H12O8N2CaNa2: (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]
Title 21: Food and Drugs
PART 172—FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION
Subpart B—Food Preservatives
§ 172.120 Calcium disodium EDTA.
------------------------------------------------------------------------ Limitation Food (parts per Use million)------------------------------------------------------------------------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 \1\ 200 Preservative. consists, in a cylindrical shape, of egg white with an inner core of egg yolk.Fermented malt beverages............ 25 Antigushing agent.French dressing..................... 75 Preservative.Legumes (all cooked canned, other 365 Promote color than dried lima beans, pink beans, retention. and red beans).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 60 Promote color and carriers. flavor retention.Spreads, artificially colored and 100 Promote color lemon-flavored or orange-flavored. retention.------------------------------------------------------------------------\1\ By weight of egg yolk portion.
------------------------------------------------------------------------ Limitation Food (parts per Use million)------------------------------------------------------------------------Dressings, nonstandardized.......... 75 Preservative.French dressing..................... 75 Do.Mayonnaise.......................... 75 Do.Salad dressing...................... 75 Do.Sandwich spread..................... 100 Do.Sauces.............................. 75 Do.------------------------------------------------------------------------
