21 C.F.R. § 172.135 Disodium EDTA.
Title 21 - Food and Drugs
The food additive disodium EDTA (disodium ethylenediaminetetraacetate) may be safely used in designated foods for the purposes and in accordance with the following prescribed conditions: (a) The additive contains a minimum of 99 percent disodium ethylenedia-minetetraacetate dihydrate (C10H14O8N2Na2·2H2O). (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 anhydrous calcium disodium EDTA: (2) With calcium disodium EDTA (calcium disodium ethylenediaminetetraacetate; calcium disodium (ethylenedinitrilo) tetraacetate), in the following foods at not to exceed, in combination, the levels prescribed, calculated as anhydrous C10H12O8N2CaNa2: (3) Alone, as a sequestrant in the nonnutritive sweeteners that are listed in §180.37 of this chapter and that, in addition, are designed for aqueous solution: Provided, That the amount of the additive, calculated as anhydrous calcium disodium EDTA, does not exceed 0.1 percent by weight of the dry nonnutritive sweetener. (c) To assure the 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 paragraphs (b) (1) and (2) 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 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
§ 172.135 Disodium EDTA.
------------------------------------------------------------------------ Limitation Food (parts per Use million)------------------------------------------------------------------------Aqueous multivitamin preparations... 150 With iron salts as a stabilizer for vitamin B \12\ in liquid multivitamin preparations.Canned black-eyed peas.............. 145 Promote color retention.Canned kidney beans................. 165 Preservative.Canned strawberry pie filling....... 500 Promote color retention.Cooked sausage...................... 36 As a cure accelerator with sodium ascorbate or ascorbic acid.Dressings, nonstandardized.......... 75 Preservative.French dressing..................... 75 Do.Frozen white potatoes including cut 100 Promote color potatoes. retention.Gefilte fish balls or patties in \1\ 50 Inhibit discoloration. packing medium.Legumes (all cooked canned, other 165 Promote color than black-eyed peas). retention.Mayonnaise.......................... 75 Preservative.Ready-to-eat cereal products \2\ 315 Promote color containing dried bananas. retention.Salad dressing...................... 75 Preservative.Sandwich spread..................... 100 Do.Sauces.............................. 75 Do.------------------------------------------------------------------------\1\ Based on total weight of finished product including packing medium.\2\ In dried banana component of cereal product.
------------------------------------------------------------------------ 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.------------------------------------------------------------------------
