Sequestrant

This article is about chemicals used in food processing. For sequestering agents in general, see Chelation.

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.