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: ------------------------------------------------------------------------
Limitation
Food (parts per Use
million)------------------------------------------------------------------------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 \1\ 200 Preservative.
consists, in a cylindrical shape,
of egg white with an inner core of
egg yolk.Fermented malt beverages............ 25 Antigushing agent.French dressing..................... 75 Preservative.Legumes (all cooked canned, other 365 Promote color
than dried lima beans, pink beans, retention.
and red beans).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 60 Promote color and
carriers. flavor retention.Spreads, artificially colored and 100 Promote color
lemon-flavored or orange-flavored. retention.------------------------------------------------------------------------\1\ By 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: ------------------------------------------------------------------------
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.------------------------------------------------------------------------
(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]