Comparing E385 - Calcium disodium ethylenediaminetetraacetate vs E330 - Citric acid
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Found in 5,291 products
Found in 95,503 products
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Interest over time for 7 keywords in U.S. during the last 10 years.
Interest over time for 2 keywords in U.S. during the last 10 years.
Popular questions
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.
Is citric acid bad for you?
At typical food levels, citric acid (E330) is considered safe by major regulators (GRAS; EFSA/JECFA). Concentrated or frequent acidic exposure can irritate the mouth/stomach or contribute to tooth enamel erosion.
Where does the citric acid cycle occur?
In eukaryotic cells it occurs in the mitochondrial matrix; in bacteria it occurs in the cytosol.
What does citric acid do to your body?
It is a normal intermediate in energy metabolism and is readily metabolized to carbon dioxide and water. Citrate can bind minerals, which may enhance absorption of some and help prevent certain kidney stones by increasing urinary citrate.
Where does citric acid come from?
It occurs naturally in citrus fruits, but most food-grade citric acid is produced by fermenting sugars (e.g., from corn, beet, or cane) with Aspergillus niger.
How is citric acid made?
Industrially, sugars are fermented with Aspergillus niger to produce citric acid, then it is recovered and purified—often by precipitating calcium citrate and converting it back with sulfuric acid or via ion-exchange/crystallization.