Comparing E210 - Benzoic acid vs E385 - Calcium disodium ethylenediaminetetraacetate
Overview
Synonyms
Products
Found in 386 products
Found in 5,291 products
Search rank & volume
Awareness score
Search volume over time
Interest over time for 2 keywords in U.S. during the last 10 years.
Interest over time for 7 keywords in U.S. during the last 10 years.
Popular questions
Is benzoic acid soluble in water?
Only sparingly—about 3 g per liter at room temperature; its solubility increases in hot water and it dissolves readily in many organic solvents.
Is benzoic acid polar?
It has a polar carboxyl group but a nonpolar aromatic ring, so overall it’s only weakly polar; its benzoate salt is much more polar and water‑soluble.
Is benzoic acid a strong acid?
No—it's a weak acid, with a pKa of about 4.2.
What is the melting point of benzoic acid?
About 122–123 °C (251–253 °F).
Is benzoic acid bad for you?
At approved food levels it’s considered safe, with an ADI of 0–5 mg/kg body weight/day; some people may experience irritation or hypersensitivity, and benzene formation in certain acidic drinks is monitored and kept very low.
Is calcium disodium edta harmful?
When used within approved limits in foods, calcium disodium EDTA (E385) is not considered harmful; regulators have set an acceptable daily intake and typical exposure is well below it. Excessive intake can bind essential minerals and may cause stomach upset, but this is unlikely from normal food use.
Is calcium disodium edta bad for you?
For most people, no—at permitted food levels it’s considered safe and helps protect flavor and color. Very high doses can chelate essential minerals, but such exposures don’t occur from ordinary foods.
Is calcium disodium edta dairy?
No—it's a synthetic additive and contains no milk or lactose.
Is calcium disodium edta vegan?
Yes—it's generally considered vegan because it is chemically synthesized and not derived from animal ingredients.
What is calcium disodium edta in food?
It’s a sequestrant/antioxidant preservative (E385) that binds trace metals like iron and copper to prevent oxidation, off-flavors, and discoloration in foods such as dressings, mayonnaise, canned vegetables, and beverages.