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:
| Food | Limitation (parts per million) | Use |
|---|---|---|
| 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 consists, in a cylindrical shape, of egg white with an inner core of egg yolk | 1200 | Preservative. |
| Fermented malt beverages | 25 | Antigushing agent. |
| French dressing | 75 | Preservative. |
| Legumes (all cooked canned, other than dried lima beans, pink beans, and red beans) | 365 | Promote color retention. |
| 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 carriers | 60 | Promote color and flavor retention. |
| Spreads, artificially colored and lemon-flavored or orange-flavored | 100 | Promote color retention. |
1By weight of egg yolk portion.
(2) With disodium EDTA (disodium ethylenediaminetetraacetate) in the following foods at not to exceed, in combination, the levels prescribed, calculated as anhydrous C10H12O8N2CaNa2:
| Food | Limitation (parts per million) | Use |
|---|---|---|
| Dressings, nonstandardized | 75 | Preservative. |
| French dressing | 75 | Do. |
| Mayonnaise | 75 | Do. |
| Salad dressing | 75 | Do. |
| Sandwich spread | 100 | Do. |
| Sauces | 75 | Do. |
(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]
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