The reaction caused by sequestrants protects food products from chemical, oxidative, and enzymatic reactions that promote deterioration during processing, storage, or preparation of foods through chelation.
One of the best known and most active sequestrants is ethylenediaminetetraacetic acid (EDTA), with the respective E-numbers E385 and E386. Additives E335 and E336 may be used in the majority of food products, particularly fruit and vegetables, canned, preserves, jams and jellies, confectionery, soft drinks and food for children and babies.
The dimetalphosphates are used for their ability to enhance water binding in meat and dairy products, preventing water loss and shrinkage during cooking and storage. They are also used to stabilize milk products, such as evaporated milk, against protein coagulation and gelling but also to increase the rate of gelling in instant puddings and cheesecakes.
Metatartaric acid is used as a sequestrant to prevent deposition of cream of tartar (monopotassium tartrate) and calcium tartrate in wine during storage.
Other common sequestrants used by food processors are:
• Calcium chloride (E509)
• Glucono delta-lactone (E575)
• Sodium gluconate (E576)
• Potassium gluconate (E577)
• Sodium tripolyphosphate (E451)
• Sodium hexametaphosphate (E452i)
Sequestrants
