EDTA Levels in Food

Ethylenediaminetetraacetate, or EDTA, is used to keep fats and oils in foods from becoming rancid and to retain color and flavor. It works by sequestering and deactivating trace metals in foods, which can hasten spoilage. EDTA is FDA-approved in amounts from 110 to 300 parts per million, according to the College of Health and Human Sciences at Oregon State University.

Spoilage Prevention

• EDTA is used in mayonnaise, salad dressings and sandwich spreads to prolong shelf life by keeping the fats in oils from spoiling and turning rancid. Trace amounts of metals can occur in foods from equipment used in processing and packaging, causing the food to decompose more quickly. EDTA captures and surrounds these impurities, slowing their degradation of the food's quality.

Flavor Retention

• Canned, dried and frozen foods can lose their distinctive flavors when trace amounts of copper, iron and chromium hasten oxidation of ascorbic acid. EDTA is added to foods from dried bananas and beans to canned seafood and frozen vegetables to maintain flavor. EDTA is also added to beer and carbonated soft drinks to slow carbonation loss.

Color Retention

• EDTA is able to bind with many different trace metals and work with antioxidants to slow the discoloration of many canned and frozen foods, most specifically frozen potatoes, according to VibrantLife.com. Meat products, egg powders and mild products also retain color and flavor longer with the addition of EDTA.