The food additive disodium EDTA (disodium ethylenediaminetetraace tate) may be safely used in designated foods for the purposes and in accordance with the following prescribed conditions:
(a) The additive contains a minimum of 99 percent disodium ethylenedia-minetetraacetate dihydrate (C10H14O8N2Na2.2H2O).
(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 anhydrous calcium disodium EDTA: ------------------------------------------------------------------------
Limitation
Food (parts per Use
million)------------------------------------------------------------------------Aqueous multivitamin preparations... 150 With iron salts as a
stabilizer for
vitamin B \12\ in
liquid multivitamin
preparations.Canned black-eyed peas.............. 145 Promote color
retention.Canned kidney beans................. 165 Preservative.Canned strawberry pie filling....... 500 Promote color
retention.Cooked sausage...................... 36 As a cure accelerator
with sodium ascorbate
or ascorbic acid.Dressings, nonstandardized.......... 75 Preservative.French dressing..................... 75 Do.Frozen white potatoes including cut 100 Promote color
potatoes. retention.Gefilte fish balls or patties in \1\ 50 Inhibit discoloration.
packing medium.Legumes (all cooked canned, other 165 Promote color
than black-eyed peas). retention.Mayonnaise.......................... 75 Preservative.
Ready-to-eat cereal products \2\ 315 Promote color
containing dried bananas. retention.Salad dressing...................... 75 Preservative.Sandwich spread..................... 100 Do.Sauces.............................. 75 Do.------------------------------------------------------------------------\1\ Based on total weight of finished product including packing medium.\2\ In dried banana component of cereal product.
(2) With calcium disodium EDTA (calcium disodium ethylenediamine tetraacetate; calcium disodium (ethylenedinitrilo) tetraacetate), 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.------------------------------------------------------------------------
(3) Alone, as a sequestrant in the nonnutritive sweeteners that are listed in Sec. 180.37 of this chapter and that, in addition, are designed for aqueous solution: Provided, That the amount of the additive, calculated as anhydrous calcium disodium EDTA, does not exceed 0.1 percent by weight of the dry nonnutritive sweetener.
(c) To assure the 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 paragraphs (b) (1) and (2) 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 65 FR 48379, Aug. 8, 2000]