Calcium disodium EDTA

E number E385INS 385CAS 62-33-9

Listed as a sequestrant by Canada, Codex and the US.

Listed as sequestrants (CA, US, Codex) · antioxidants (US, Codex) · colours (US) · preservatives (Codex) · flavour enhancers (US) · colour retention agents (Codex)
Chemical structure of Calcium disodium EDTA, from PubChem compound 6093170
Structure from PubChem CID 6093170 (National Library of Medicine, public domain). A depiction of one compound: where a listing covers a family, or a substance has no single structure, this page shows none.

Calcium disodium EDTA is a sequestrant that binds trace metals, preventing the discolouration, rancidity and flavour loss they cause. It is used in dressings, canned goods, sauces and soft drinks.

Where it is and isn’t permitted

Status of Calcium disodium EDTA by jurisdiction. Every jurisdiction this site covers is listed, including those where the substance does not appear.
JurisdictionStatusScope and limitsCitation
Australia and New ZealandFood Standards Australia New ZealandPermitted, with conditions

6 food categories

highest permitted level 500 mg/kg

Show every food category
  • 0 Preparations of food additives — 500 mg/kg
  • 14.1.2.2.1 Fruit drink — 33 mg/kgOnly carbonated products.
  • 14.1.3 Water based flavoured drinks — 33 mg/kgOnly products containing fruit flavouring, juice or pulp or orange peel extract.
  • 14.1.4 Formulated Beverages — 33 mg/kgOnly products containing fruit flavouring, juice or pulp or orange peel extract.
  • 20.2.0.4 Sauces and toppings (including mayonnaises and salad dressings) — 75 mg/kg
  • 9.4 Fully preserved fish including canned fish products — 250 mg/kg
Food Standards Code, Schedule 15, S15—5and 5 further provisionsretrieved 2026-10-17
CanadaHealth CanadaPermitted, with conditions

highest permitted level 365 mg/kg

12 permitted uses

Show every permitted use
  • In: Beans; Beans with pork. Purpose: Sequestering agent. Limit: 365 ppm, calculated as the anhydrous form. — Health Canada, List of Permitted Sequestering Agents (List 12), item C.2(a)
  • In: Beer. Purpose: Sequestering agent. Limit: 25 ppm, calculated as the anhydrous form. — Health Canada, List of Permitted Sequestering Agents (List 12), item C.2(b)
  • In: Calorie-reduced margarine; Margarine. Purpose: Sequestering agent. Limit: 75 ppm, calculated as the anhydrous form. — Health Canada, List of Permitted Sequestering Agents (List 12), item C.2(c)
  • In: Canned clams. Purpose: Sequestering agent. Limit: 340 ppm, calculated as the anhydrous form. — Health Canada, List of Permitted Sequestering Agents (List 12), item C.2(d)
  • In: Canned crabmeat; Canned lobster; Canned salmon. Purpose: Sequestering agent. Limit: 275 ppm, calculated as the anhydrous form. — Health Canada, List of Permitted Sequestering Agents (List 12), item C.2(e)
  • In: Canned legumes, except canned green beans, canned peas and canned wax beans. Purpose: Sequestering agent. Limit: 365 ppm, calculated as the anhydrous form. Not to be used with disodium EDTA. — Health Canada, List of Permitted Sequestering Agents (List 12), item C.2(f)
  • In: Canned sea snails; Canned snails. Purpose: Sequestering agent. Limit: 300 ppm, calculated as the anhydrous form. — Health Canada, List of Permitted Sequestering Agents (List 12), item C.2(g)
  • In: Canned shrimp; Canned tuna. Purpose: Sequestering agent. Limit: 250 ppm, calculated as the anhydrous form. — Health Canada, List of Permitted Sequestering Agents (List 12), item C.2(h)
  • In: French dressing; Mayonnaise; Salad dressing; Unstandardized dressings; Unstandardized sauces. Purpose: Sequestering agent. Limit: 75 ppm, calculated as the anhydrous form. — Health Canada, List of Permitted Sequestering Agents (List 12), item C.2(i)
  • In: Pasteurized sous-vide potatoes. Purpose: Sequestering agent. Limit: If used singly, the amount not to exceed 100 ppm, calculated as the anhydrous disodium EDTA form. If used in combination with disodium EDTA, the total combined amount not to exceed 100 ppm, calculated as the anhydrous disodium EDTA form. — Health Canada, List of Permitted Sequestering Agents (List 12), item C.2(j)
  • In: Potato salad; Unstandardized sandwich spreads. Purpose: Sequestering agent. Limit: 100 ppm, calculated as the anhydrous form. — Health Canada, List of Permitted Sequestering Agents (List 12), item C.2(k)
  • In: Unstandardized beverage concentrates, except unstandardized dairy beverage concentrates and unstandardized alcoholic beverage concentrates; Unstandardized beverage mixes, except unstandardized dairy beverage mixes and unstandardized alcoholic beverage mixes; Unstandardized beverages, except unstandardized dairy beverages and unstandardized alcoholic beverages. Purpose: Sequestering agent. Limit: 33 ppm in the beverage as consumed, calculated as the anhydrous form. Amendment notices: NOM/ADM-0046. — Health Canada, List of Permitted Sequestering Agents (List 12), item C.2(l)
Health Canada, List of Permitted Sequestering Agents (List 12)and 11 further provisionsretrieved 2026-10-17
European UnionEuropean Commission / EFSAPermitted, with conditions

6 food categories

highest permitted level 250 mg/kg

Show every food category
  • 12.6 Sauces — 75 mg/kgML = 75 mg/kg. only emulsified sauces.
  • 2.2.2 Other fat and oil emulsions including spreads as defined by Regulation (EC) No 1234/2007 and liquid emulsions — 100 mg/kgML = 100 mg/kg. only spreadable fats as defined in Article 115 of and Annex XV to Regulation (EC) No 1234/2007, having a fat content of 41 % or less.
  • 4.2.3 canned or bottled fruit and vegetables — 250 mg/kgML = 250 mg/kg. only pulses, legumes, mushrooms and artichokes.
  • 8.3.2 Heat-treated meat products — 250 mg/kgML = 250 mg/kg. only libamáj, libamáj egészben, libamáj tömbben.
  • 9.1.2 Unprocessed molluscs and crustaceans — 75 mg/kgML = 75 mg/kg. only frozen and deep-frozen crustaceans.
  • 9.2 Processed fish and fishery products including molluscs and crustaceans — 75 mg/kgML = 75 mg/kg. only canned and bottled fish, crustaceans and molluscs.
Regulation (EC) No 1333/2008, Annex IIand 5 further provisionsretrieved 2026-10-18
Great BritainFood Standards Agency / Food Standards ScotlandPermitted, with conditions

6 food categories

highest permitted level 250 mg/kg or mg/l

Show every food category
  • 12.6 Sauces — 75 mg/kg or mg/lML = 75. only emulsified sauces.
  • 2.2.2 Other fat and oil emulsions including spreads as defined by Regulation (EC) No 1234/2007 and liquid emulsions — 100 mg/kg or mg/lML = 100. only spreadable fats as defined in Article 115 of and Annex XV to Regulation (EC) No 1234/2007, having a fat content of 41 % or less.
  • 4.2.3 Canned or bottled fruit and vegetables — 250 mg/kg or mg/lML = 250. only pulses, legumes, mushrooms and artichokes.
  • 8.3.2 Heat-treated meat products — 250 mg/kg or mg/lML = 250. only libamáj, libamáj egészben, libamáj tömbben.
  • 9.1.2 Unprocessed molluscs and crustaceansMaximum level: (75). only frozen and deep-frozen crustaceans.
  • 9.2 Processed fish and fishery products including mollusks and crustaceans — 75 mg/kg or mg/lML = 75. only canned and bottled fish, crustaceans and molluscs.
Assimilated Regulation (EC) No 1333/2008and 5 further provisionsretrieved 2026-10-18
JapanConsumer Affairs AgencyPermitted, with conditions
Designated additive: Appended Table 1, item 79, エチレンジアミン四酢酸カルシウム二ナトリウム（別名ＥＤＴＡカルシウム二ナトリウム） (“Calcium Disodium Ethylenediaminetetraacetate (Calcium Disodium EDTA)” in the unofficial English translation). …

Designated additive: Appended Table 1, item 79, エチレンジアミン四酢酸カルシウム二ナトリウム（別名ＥＤＴＡカルシウム二ナトリウム） (“Calcium Disodium Ethylenediaminetetraacetate (Calcium Disodium EDTA)” in the unofficial English translation). Standards for use — Specifications and Standards for Foods, Food Additives, etc. (MHW Notification No. 370 of 1959), Part II (Food Additives), F (Standards for use), entry エチレンジアミン四酢酸カルシウム二ナトリウム: (1) [may be used only in the foods stated] “エチレンジアミン四酢酸カルシウム二ナトリウムは、缶詰又は瓶詰食品以外の食品に使用してはならない。” (2) [sets maximum levels of use for the foods stated] “エチレンジアミン四酢酸カルシウム二ナトリウムの使用量は、エチレンジアミン四酢酸カルシウム二ナトリウムとして、缶詰又は瓶詰の清涼飲料水にあってはその1kgにつき0.035g以下、その他の缶詰又は瓶詰食品にあってはその1kgにつき0.25g以下でなければならない。” The Japanese is the standard as published. There is no official English translation of the Notification; the English in square brackets is this site’s description of what each sentence does, not a translation of the foods or the levels. Compositional specifications for this additive, in the same Notification, are not imported and are not shown here; nor are the general rules in F 添加物一般, which apply to every additive.

Regulations for Enforcement of the Food Sanitation Act (MHW Ordinance No. 23 of 1948), Appended Table 1retrieved 2026-10-18
South KoreaMinistry of Food and Drug SafetyPermitted, with conditions
Designated food additive: Standards and Specifications for Food Additives, Part III, 1. …

Designated food additive: Standards and Specifications for Food Additives, Part III, 1. 일반식품첨가물 (general food additives), 이.디.티.에이.칼슘이나트륨 (“Calcium Disodium Ethylenediaminetetraacetate”, the English the Code prints beside it). Main use (주용도) of 이.디.티.에이.칼슘이나트륨: 산화방지제. Standard for use (사용기준) of 이.디.티.에이.칼슘이나트륨: (1) [may be used only in the foods listed; sets a limit on the amount used] “이.디.티.에이.칼슘이나트륨은 아래의 식품에 한하여 사용하여야 한다. 이.디.티.에이.칼슘이나트륨의 사용량은 무수이.디.티.에이.이나트륨으로서 1. 소스, 마요네즈∶0.075g/kg 이하(이.디.티.에이.이나트륨과 병용할 때에는 무수 이.디.티.에이.이나트륨으로서 사용량의 합계가 0.075g/kg 이하) 2. 통조림식품, 병조림식품∶0.25g/kg 이하(이.디.티.에이.이나트륨과 병용할 때에는 무수이.디.티.에이.이나트륨으로서 사용량의 합계가 0.25g/kg 이하) 3. 음료류(캔 또는 병제품에 한하며, 다류, 커피 제외)∶0.035g/kg 이하(이.디.티.에이.이나트륨과 병용할 때에는 무수이.디.티.에이.이나트륨으로서 사용량의 합계가 0.035g/kg 이하) 4. 마가린 : 0.1g/kg 이하(이.디.티.에이.이나트륨과 병용할 때에는 무수 이.디.티.에이.이나트륨으로서 사용량의 합계가 0.1g/kg 이하) 5. 오이초절임, 양배추초절임 : 0.22g/kg 이하(이.디.티.에이.이나트륨과 병용할 때에는 무수 이.디.티.에이.이나트륨으로서 사용량의 합계가 0.22g/kg 이하) 6. 건조과일류(바나나에 한한다) : 0.265g/kg 이하(이.디.티.에이.이나트륨과 병용할 때에는 무수 이.디.티.에이.이나트륨으로서 사용량의 합계가 0.265g/kg 이하) 7. 서류가공품(냉동감자에 한한다) : 0.365g/kg 이하(이.디.티.에이.이나트륨과 병용할 때에는 무수 이.디.티.에이.이나트륨으로서 사용량의 합계가 0.365g/kg 이하) 8. 땅콩버터 : 0.1g/kg 이하(이.디.티.에이.이나트륨과 병용할 때에는 무수 이.디.티.에이.이나트륨으로서 사용량의 합계가 0.1g/kg 이하)” The Korean is the standard as published. There is no official English translation of the current Code (the English version on MFDS’s website is the 2020 edition and has no legal effect); the English in square brackets is this site’s description of what each sentence does, not a translation of the foods or the levels. Compositional specifications (Part IV) are not imported, nor are the general standards in Part II, which apply to every additive.

Standards and Specifications for Food Additives (식품첨가물의 기준 및 규격), MFDS Notification, Part III (Standards for use, by item)retrieved 2026-10-18
United StatesFood and Drug AdministrationPermitted, with conditions21 CFR 172.120retrieved 2026-10-17
Codex AlimentariusCodex Alimentarius Commission / JECFAPermitted, with conditions

36 food categories

highest permitted level 1,000 mg/kg

Show every food category and its notes
  • 02.2.2 Fat spreads, dairy fat spreads and blended spreads — 100 mg/kg
    • Note 21 As anhydrous calcium disodium ethylenediaminetetraacetate.
    • Note XS253 Excluding products conforming to the Standard for Dairy Fat Spreads (CXS 253-2006).
  • 04.1.2.10 Fermented fruit products — 250 mg/kg
    • Note 21 As anhydrous calcium disodium ethylenediaminetetraacetate.
  • 04.1.2.11 Fruit fillings for pastries — 650 mg/kg
    • Note 21 As anhydrous calcium disodium ethylenediaminetetraacetate.
  • 04.1.2.2 Dried fruit — 265 mg/kg
    • Note 21 As anhydrous calcium disodium ethylenediaminetetraacetate.
  • 04.1.2.3 Fruit in vinegar, oil, or brine — 250 mg/kg
    • Note 21 As anhydrous calcium disodium ethylenediaminetetraacetate.
  • 04.1.2.5 — 130 mg/kg
    • Note 21 As anhydrous calcium disodium ethylenediaminetetraacetate.
  • 04.1.2.6 Fruit-based spreads (e.g. chutney) excluding products of food category — 100 mg/kg
    • Note 21 As anhydrous calcium disodium ethylenediaminetetraacetate.
    • Note XS160 Excluding products conforming to the Standard for Mango Chutney (CODEX STAN 160-1987).
  • 04.2.2.1 Frozen vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds and nuts and seeds — 100 mg/kg
    • Note 21 As anhydrous calcium disodium ethylenediaminetetraacetate.
    • Note 93 For use in French fried potatoes conforming to the Standard for Quick Frozen Vegetables (CXS 320-2015) as a sequestrant.
  • 04.2.2.2 Dried vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds — 800 mg/kg
    • Note 21 As anhydrous calcium disodium ethylenediaminetetraacetate.
    • Note 64 For use in dry beans.
    • Note 297 The level in the ready-to-eat food shall not exceed 200 mg/kg on the anhydrous basis.
    • Note 613 Except for products conforming to the Regional Standard for Laver Products (CXS 323R-2017), only for use in Seasoned Laver Products.
    • Note XS336R Excluding products conforming to the Regional Standard for kava products for use as a beverage when mixed with water (North America and South West Pacific) (CXS 336R-2020).
  • 04.2.2.3 Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds in vinegar, oil, brine, or soybean sauce — 250 mg/kg
    • Note 21 As anhydrous calcium disodium ethylenediaminetetraacetate.
    • Note 216 Except for use in products conforming to the Standard for Table Olives (CXS 66-1981): antioxidant and preservative functions are permitted for use in all table olives, while use as a colour retention agent is permitted only for table olives darkened with oxidation.
  • 04.2.2.4 Canned or bottled (pasteurized) or retort pouch vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds — 365 mg/kg
    • Note 21 As anhydrous calcium disodium ethylenediaminetetraacetate.
    • Note XS57 Excluding products conforming to the Standard for Processed Tomato Concentrates (CODEX STAN 57-1981).
    • Note XS257R Excluding products conforming to the Codex Regional Standard for Canned Humus with Tehena (CODEX STAN 257R-2007).
    • Note 651 Except for use in products conforming to the Regional Standard for Canned Foul Medames (CXS 258R-2007) as an antioxidant and preservative.
  • 04.2.2.5 Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed, and nut and seed purees and spreads (e.g. peanut butter) — 250 mg/kg
    • Note 21 As anhydrous calcium disodium ethylenediaminetetraacetate.
    • Note XS57 Excluding products conforming to the Standard for Processed Tomato Concentrates (CODEX STAN 57-1981).
  • 04.2.2.6 Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed, and nut and seed pulps and preparations (e.g. vegetable desserts and sauces, candied vegetables) other than food category 04.2.2.5 — 80 mg/kg
    • Note 21 As anhydrous calcium disodium ethylenediaminetetraacetate.
    • Note XS57 Excluding products conforming to the Standard for Processed Tomato Concentrates (CODEX STAN 57-1981).
    • Note XS259R Excluding products conforming to the Codex Regional Standard for Tehena (CODEX STAN 259R-2007).
    • Note XS308R Excluding products conforming to the Regional Standard for Harissa (Red Hot Pepper Paste) (CXS 308R-2011).
  • 04.2.2.7 Fermented vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera) and seaweed products, excluding fermented soybean products of food categories 06.8.6, 06.8.7, 12.9.1, — 250 mg/kg
    • Note 21 As anhydrous calcium disodium ethylenediaminetetraacetate.
    • Note XS294 Excluding products conforming to the Standard for Gochujang (CXS 294-2009).
  • 04.2.2.8 Cooked or fried vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds — 250 mg/kg
    • Note 21 As anhydrous calcium disodium ethylenediaminetetraacetate.
    • Note 613 Except for products conforming to the Regional Standard for Laver Products (CXS 323R-2017), only for use in Seasoned Laver Products.
    • Note XS334R Excluding products conforming to the Regional Standard for fermented cooked Cassava-based products (Africa) (CXS 334R-2020).
  • 05.1.3 Cocoa-based spreads, incl. fillings — 50 mg/kg
    • Note 21 As anhydrous calcium disodium ethylenediaminetetraacetate.
    • Note XS86 Excluding products conforming to the Standard for Cocoa Butter (CODEX STAN 86-1981).
  • 06.5 Cereal and starch based desserts (e.g. rice pudding, tapioca pudding) — 315 mg/kg
    • Note 21 As anhydrous calcium disodium ethylenediaminetetraacetate.
  • 08.3.2 Heat-treated processed comminuted meat, poultry, and game products — 35 mg/kg
    • Note 21 As anhydrous calcium disodium ethylenediaminetetraacetate.
    • Note XS88 Excluding products conforming to the Standard for Corned Beef (CODEX STAN 88-1981).
    • Note XS89 Excluding products conforming to Standard for Luncheon Meat (CODEX STAN 89-1981).
    • Note XS98 Excluding products conforming to the Standard for Cooked Cured Chopped Meat (CODEX STAN 98-1981).
  • 09.2.1 Frozen fish, fish fillets, and fish products, including molluscs, crustaceans, and echinoderms — 75 mg/kg
    • Note 21 As anhydrous calcium disodium ethylenediaminetetraacetate.
    • Note 392 For non-standardized food and for products conforming to the Standard for Live and Raw Bivalve Molluscs (CODEX STAN 292-2008): for use as an antioxidant for raw frozen molluscs.
    • Note XS36 Excluding products conforming to the Standard for Quick Frozen Finfish, Uneviscerated and Eviscerated (CODEX STAN 36-1981).
    • Note XS92 Excluding products conforming to the Standard for Quick Frozen Shrimps and Prawns (CODEX STAN 92-1981).
    • Note XS95 Excluding products conforming to the Standard for Quick Frozen Lobsters (CODEX STAN 95-1981).
    • Note XS165 Excluding products conforming to the Standard for Quick Frozen Blocks of Fish Fillet, Minced Fish Flesh and Mixtures of Fillets and Minced Fish Flesh (CODEX STAN 165-1989).
    • Note XS190 Excluding products conforming to the Standard for Quick Frozen Fish Fillets (CODEX STAN 190-1995).
    • Note XS191 Excluding products conforming to the Standard for Quick Frozen Raw Squid (CODEX STAN 191-1995).
    • Note XS312 Excluding products conforming to the Standard for Live Abalone and for Raw Fresh Chilled or Frozen Abalone for Direct Consumption or for Further Processing (CODEX STAN 312-2013).
    • Note XS315 Excluding products conforming to the Standard for Fresh and Quick Frozen Raw Scallop Products (CODEX STAN 315-2014).
  • 09.2.2 Frozen battered fish, fish fillets and fish products, including molluscs, crustaceans, and echinoderms — 75 mg/kg
    • Note 21 As anhydrous calcium disodium ethylenediaminetetraacetate.
    • Note XS166 Excluding products conforming to the Standard for Quick Frozen Fish Sticks (Fish Fingers), Fish Portions and Fish Fillets – Breaded or in Batter (CODEX STAN 166-1989).
  • 09.2.4.1 Cooked fish and fish products — 50 mg/kg
    • Note 21 As anhydrous calcium disodium ethylenediaminetetraacetate.
  • 09.3.2 Fish and fish products, including molluscs, crustaceans and echinoderms, pickled and/or in brine — 250 mg/kg
    • Note 21 As anhydrous calcium disodium ethylenediaminetetraacetate.
  • 09.4 Fully preserved, including canned or fermented fish and fish products, including molluscs, crustaceans, and echinoderms — 340 mg/kg
    • Note 21 As anhydrous calcium disodium ethylenediaminetetraacetate.
    • Note 310 Except for use in products conforming to the Standard for Canned Shrimps or Prawns (CODEX STAN 37-1981) and the Standard for Canned Crab Meat (CODEX STAN 90-1981) at 250 mg/kg.
    • Note XS3 Excluding products conforming to the Standard for Canned Salmon (CODEX STAN 3-1981).
    • Note XS70 Excluding products conforming to the Standard for Canned Tuna and Bonito (70-1981).
    • Note XS94 Excluding products conforming to the Standard for Canned Sardines and Sardine-Type Products (CODEX STAN 94-1981).
    • Note XS119 Excluding products conforming to the Standard for Canned Finfish (CODEX STAN 119-1981).
  • 10.2.3 Dried and/or heat coagulated egg products — 200 mg/kg
    • Note 21 As anhydrous calcium disodium ethylenediaminetetraacetate.
    • Note 47 On the dry egg yolk weight basis.
  • 11.6 Table-top sweeteners, including those containing high-intensity sweeteners — 1,000 mg/kg
    • Note 21 As anhydrous calcium disodium ethylenediaminetetraacetate.
    • Note 96 On the dried weight basis of the high intensity sweetener.
  • 12.2 Herbs, spices, seasonings, and condiments (e.g. seasoning for instant noodles) — 70 mg/kg
    • Note 21 As anhydrous calcium disodium ethylenediaminetetraacetate.
    • Note XS326 Excluding products conforming to the Standard for Black, White and Green Peppers (CODEX STAN 326-2017).
    • Note XS327 Excluding products conforming to the Standard for Cumin (CODEX STAN 327-2017).
    • Note XS328 Excluding products conforming to the Standard for Dried Thyme (CODEX STAN 328-2017).
    • Note XS342 Excluding products conforming to the Standard for Dried Oregano (CXS 342-2021).
    • Note XS343 Excluding products conforming to the Standard for dried roots, rhizomes and bulbs: Dried or dehydrated ginger (CXS 343-2021).
    • Note XS344 Excluding products conforming to the Standard for dried floral parts: Cloves (CXS 344-2021).
    • Note XS345 Excluding products conforming to the Standard for Dried Basil (CXS 345-2021).
    • Note XS347 Excluding products conforming to the Standard for dried or dehydrated garlic (CXS 347-2019).
    • Note XS351 Excluding products conforming to the Standard for Dried Floral Parts - Saffron (CXS 351-2022).
    • Note XS352 Excluding products conforming to the Standard for Dried Seeds – Nutmeg (CXS 352-2022).
    • Note XS353 Excluding products conforming to the Standard for Dried or Dehydrated Chilli Pepper and Paprika (CXS 353-2022).
  • 12.4 Mustards — 75 mg/kg
    • Note 21 As anhydrous calcium disodium ethylenediaminetetraacetate.
  • 12.6.1 Emulsified sauces and dips (e.g. mayonnaise, salad dressing, onion dips) — 100 mg/kg
    • Note 21 As anhydrous calcium disodium ethylenediaminetetraacetate.
  • 12.6.2 Non-emulsified sauces (e.g. ketchup, cheese sauce, cream sauce, brown gravy) — 75 mg/kg
    • Note 21 As anhydrous calcium disodium ethylenediaminetetraacetate.
    • Note 575 Except for use in products conforming to the Standard for Chili Sauce (CXS 306-2011): Disodium ethylenediaminetetraacetate (INS 386) only.
  • 12.7 Salads (e.g. macaroni salad, potato salad) and sandwich spreads excluding cocoa-and nut-based spreads of food categories 04.2.2.5 and 05.1.3 — 100 mg/kg
    • Note 21 As anhydrous calcium disodium ethylenediaminetetraacetate.
  • 13.6 Food supplements — 150 mg/kg
    • Note 21 As anhydrous calcium disodium ethylenediaminetetraacetate.
  • 14.1.4 Water-based flavoured drinks, including "sport," “energy,” or "electrolyte" drinks and particulated drinks — 200 mg/kg
    • Note 21 As anhydrous calcium disodium ethylenediaminetetraacetate.
  • 14.1.5 Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal and grain beverages, excluding cocoa — 35 mg/kg
    • Note 21 As anhydrous calcium disodium ethylenediaminetetraacetate.
  • 14.2.1 Beer and malt beverages — 25 mg/kg
    • Note 21 As anhydrous calcium disodium ethylenediaminetetraacetate.
  • 14.2.6 Distilled spirituous beverages containing more than 15% alcohol — 25 mg/kg
    • Note 21 As anhydrous calcium disodium ethylenediaminetetraacetate.
  • 14.2.7 Aromatized alcoholic beverages (e.g. beer, wine and spirituous cooler-type beverages, low-alcoholic refreshers) — 25 mg/kg
    • Note 21 As anhydrous calcium disodium ethylenediaminetetraacetate.
CXS 192-1995 Table One, INS 385and 35 further provisionsretrieved 2026-09-07

How much is permitted

A listing usually limits the quantity as well as the food. Only one of the forms that takes is a figure: quantum satis and good manufacturing practice permit the amount the technological effect requires and no more, which is a limit rather than the absence of one. Figures below are the range across every food category this page is listed in, and categories differ between regulators — see how much is permitted.

Australia and New Zealand33 mg/kg – 500 mg/kg6 numeric limit
Canada25 mg/kg – 365 mg/kg10 numeric limit, 2 no quantity stated
European Union75 mg/kg – 250 mg/kg6 numeric limit
Great Britain75 mg/kg – 250 mg/kg5 numeric limit, 1 no quantity stated
Japan—1 no quantity stated
South Korea—1 no quantity stated
United States—1 no quantity stated
Codex Alimentarius25 mg/kg – 1,000 mg/kg36 numeric limit

What it is made from

Synthesised from ethylenediamine and chloroacetic acid, then complexed with calcium and sodium. The calcium form is used in food rather than the disodium form because it does not strip calcium from the body.

  • Vegan
  • Vegetarian

Compare other additives on the dietary indexes.

CAS registry number
62-33-9
InChIKey
SHWNNYZBHZIQQV-UHFFFAOYSA-J
PubChem
CID 6093170

The two specifications, compared

The European Union sets identity and purity by regulation; JECFA publishes its own through FAO, advisory until a country adopts it. Both documents are below in full. These are the parameters each puts a number on.

ParameterEuropean UnionJECFA
Assayno less than 97 %no less than 97 %
Leadno more than 2 mg/kgno more than 2 mg/kg
Arsenicno more than 3 mg/kg—
Mercuryno more than 1 mg/kg—

The two documents state the same figures for every parameter compared here.

How the EU defines it

The legal specification an additive must meet to be sold as this E number in the EU — what it is, how it may be made, and the purity it must reach. From Commission Regulation (EU) No 231/2012.

E 385 Calcium disodium ethylenediaminetetraacetate

Synonyms: Calcium disodium EDTA; Calcium disodium edetate

Assay, identification and purity criteria

Description and assay

Einecs
200-529-9
Chemical name
N,N′-1,2-Ethanediylbis [N-(carboxymethyl)-glycinate] [(4-)-O,O′,ON,ON]calciate(2)-disodium; Calcium disodium ethylenediaminetetra acetate; Calcium disodium (ethylenedinitrilo)tetra acetate
Chemical formula
C₁₀H₁₂O₈CaN₂Na₂·2H₂O
Molecular weight
410,31
Assay
Content not less than 97 % on the anhydrous basis
Description
White, odourless crystalline granules or white to nearly white powder, slightly hygroscopic

Identification

Test for sodium
Passes test
Test for calcium
Passes test
Chelating activity to metal ions
Positive
pH
Between 6,5 and 7,5 (1 % solution)

Purity criteria

Water content
5 to 13 % (Karl Fischer method)
Arsenic
Not more than 3 mg/kg
Lead
Not more than 2 mg/kg
Mercury
Not more than 1 mg/kg

Commission Regulation (EU) No 231/2012, Annex, E 385

How JECFA defines it

The international specification for identity and purity, prepared by the Joint FAO/WHO Expert Committee on Food Additives and published by FAO. It is a different document from any above, written by a different body and revised on its own cycle; it is advisory, and a country adopts it or does not.

INS 385 Calcium Disodium Ethylenediaminetetraacetate

Synonyms: Calcium disodium EDTA, calcium disodium edetate; INS No. 385 Calcium disodium edetate; Calcium disodium EDTA

Assay, identification and purity criteria

Description and assay

Specification history
Prepared at the 30th JECFA (1986), published in FNP 37 (1986) and in FNP 52 (1992). Metals and arsenic specifications revised at the 61st JECFA (2003). An ADI of 0-2.5 mg/kg bw was established at the 17th JECFA (1973)
Chemical names
N,N'-1,2-Ethanediylbis[N-(carboxymethyl)-glycinate](4-)- N,N',O,O',O N ,O N ]calciate(2-)disodium; Calcium disodium ethylenediaminetetraacetate; Calcium disodium (ethylene-dinitrilo)- tetraacetate.
C.A.S. number
62-33-9
Chemical formula
C10H12CaN2Na2O8 · 2H2O
Formula weight
410.31
Assay
Not less than 97% and not more than the equivalent of 102% calculated on the anhydrous basis
DESCRIPTION
White, odourless crystalline granules or a white to nearly white powder; slightly hygroscopic
FUNCTIONAL USES
Sequestrant, preservative
METHOD OF ASSAY
Transfer about 1.2 g of the sample, accurately weighed, into a 250-ml beaker, and dissolve in 75 ml of water. Add 25 ml of dilute acetic acid TS and 1.0 ml of diphenylcarbazone solution (1 g in 100 ml ethanol). Titrate slowly with 0.1 M mercuric nitrate (see below) to the first appearance of a purplish colour. Each ml of 0.1 M mercuric nitrate is equivalent to 37.43 mg of C10H12CaN2Na2O8. Mercuric nitrate solution: Dissolve about 35 g of mercuric nitrate Hg(NO3)2 · H2O in a mixture of 5 ml of nitric acid and 500 ml of water and dilute with water to 1000 ml. Standardize the solution as follows: Transfer an accurately measured volume of about 20 ml of the solution into an Erlenmeyer flask and add 2 ml of nitric acid and 2 ml of ferric ammonium sulfuric TS. Cool to below 20 o and titrate with 0.1 N ammonium thiocyanate to the first appearance of a permanent brownish colour. Calculate the molarity. (0.1 M = 32.46 g Hg(NO3)2 per litre).

Identification

Solubility (Vol. 4)
Freely soluble in water, practically insoluble in ethanol.
Test for calcium (Vol. 4)
Passes test
Test for sodium (Vol. 4)
Passes test
Chelating activity to metal ions
To 5 ml of water in a test tube add 2 drops of ammonium thiocyanate TS and 2 drops of ferric chloride TS. A deep red solution develops. Add about 50 mg of the sample and mix. The deep red colour disappears.

Purity criteria

pH (Vol. 4)
6.5 - 7.5 (1 in 100 soln).
Magnesium chelating substances
Transfer 1 g of the sample, accurately weighed, to a small beaker, and dissolve it in 5 ml of water. Add 5 ml of buffer solution prepared by dissolving 67.5 g of ammonium chloride in 200 ml of water, adding 570 ml of strong ammonia TS, and diluting with water to 1000 ml. To the buffered solution add 5 drops of eriochrome black TS, and titrate with 0.1 M magnesium acetate to the appearance of a deep wine-red colour. Not more than 2.0 ml should be required.
Lead (Vol. 4)
Not more than 2 mg/kg Determine using an atomic absorption technique appropriate to the specified level. The selection of sample size and method of sample preparation may be based on the principles of the method described in Volume 4, “Instrumental Methods.”

FAO JECFA Monographs 1986

Every name it appears under

113 recorded names. A label may use any of them.

E number

  • E0088
  • E385

INS number

  • 385

CAS registry number

  • 23411-34-9
  • 62-33-9

As it appears in regulation

  • Calcium disodium EDTA
  • Calcium disodium ethylene diamine tetra-acetate
  • Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA)

Other names

  • (Ethylenedinitrilo)tetraacetic acid calcium disodium salt
  • 25IH6R4SGF
  • Adsorbonac
  • Antallin
  • Antallin; Calcitetracemate disodium; Calcium EDTA; Calcium disodium (ethylenedinitrilo)tetraacetate; Calcium disodium EDTA; Calcium disodium Versenate
  • C10H12CaN2Na2O8
  • Calciate(2-), ((ethylenedinitrilo)tetraacetato)-, disodium
  • Calcium disodium (ethylenedinitrilo)tetraacetate
  • Calcium disodium (ethylenedinitrilo)tetraacetate dihydrate
  • Calcium disodium edetate
  • Calcium disodium edetate hydrate
  • Calcium disodium EDTA
  • Calcium disodium EDTA dihydrate
  • Calcium Disodium EDTA Hydrate
  • Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA)
  • CALCIUM DISODIUM ETHYLENE-DIAMINETETRAACETATE
  • Calcium disodium ethylened iaminetetraacetate hydrate
  • Calcium disodium ethylenediaminetetraacetate
  • Calcium disodium ethylenediaminetetraacetate dihydrate
  • Calcium Edetate Sodium
  • Calcium sodium 2,2',2'',2'''-(ethane-1,2-diyldinitrilo)tetraacetate (1/2/1)
  • calcium sodium edetate
  • Calcium titriplex
  • CAS-62-33-9
  • Detoxamin
  • DISODIUM CALCIUM EDTA
  • DISODIUM((ETHYLENEDINITRILO)TETRAACETATO)CALCIATE(2-)
  • Disodium((ethylenedinitrilo)tetraacetato)calciate(2-) hydrate
  • E 385
  • Edetamine
  • Edetate calcium disodium
  • Edetate calcium disodium anhydrous
  • Edetate calcium disodium anhydrous (USP)
  • EDTA CALCIUM
  • EDTA calcium disodium
  • EDTA calcium disodium salt
  • Edthamil
  • ETHYLENE DIAMINE TETRA ACETATES
  • Ethylene diamine tetraacetic acid, disodium calcium salt
  • Ethylenediaminetetraacetic acid calcium disodium salt
  • Ethylenediaminetetraacetic Acid Disodium Calcium Salt
  • Ethylenediaminetetraaceticacidcalciumdisodiumsalt
  • INS NO.385
  • INS-385
  • Mosatil
  • SHWNNYZBHZIQQV-UHFFFAOYSA-J
  • Sodium calcium edetate
  • Sodium calcium edetate, European Pharmacopoeia (EP) Reference Standard
  • Sormetal
  • Tetazine

Systematic names

  • CALCIATE (2-), ((N,N'-1,2-ETHANEDIYLBIS(N-(CARBOXYMETHYL)GLYCINATO))(4-)-N,N',O,O',ON,ON')-, DISODIUM
  • CALCIATE (2-), ((N,N'-1,2-ETHANEDIYLBIS(N-(CARBOXYMETHYL)GLYCINATO))(4-)-N,N',O,O',ON,ON')-, DISODIUM, (OC-6-21)-
  • CALCIATE(2-), ((N,N'-1,2-ETHANEDIYLBIS(N-((CARBOXY- .KAPPA.O)METHYL)GLYCINATO-.KAPPA.N,.KAPPA.O))(4-))-, DISODIUM, (OC-6-21)-
  • CALCIATE(2-), ((N,N'-1,2-ETHANEDIYLBIS(N-((CARBOXY- .KAPPA.O)METHYL)GLYCINATO-.KAPPA.N,.KAPPA.O))(4-))-, SODIUM (1:2), (OC-6-21)-
  • Calciate(2-), ((N,N'-1,2-ethanediylbis(N-((carboxy-kappaO)methyl)glycinato-kappaN,kappaO))(4-))-, sodium (1:2), (OC-6-21)-
  • calcium disodium 2-((2-(bis(carboxymethyl)amino)ethyl)(carboxymethyl)amino)acetate
  • calcium disodium 2-({2-[bis(carboxylatomethyl)amino]ethyl}(carboxylatomethyl)amino)acetate
  • Calcium;2-[2-[bis(carboxylatomethyl)azaniumyl]ethyl-(carboxylatomethyl)azaniumyl]acetate
  • calcium;disodium;2-[2-[bis(carboxylatomethyl)amino]ethyl-(carboxylatomethyl)amino]acetate

Hazard reference values

EFSA and JECFA have both set an acceptable daily intake for Calcium disodium EDTA, and they agree: 2.5 mg/kg bw/day. An acceptable daily intake is a reference value set by a committee, not a threshold above which harm begins. See where the two committees differ.

Values set by assessing bodies. A body that has not set a value is not listed here.
TypeValuePopulationAssessed byOpinion
ADI2.5 mg/kg bw/day—JECFA1973
ADI2.5 mg/kg bw/dayconsumersEFSAnot identified in the dataset

Evidence and how bodies read it

Studies, and the differing conclusions regulators drew from them, are curated rather than machine-read, and none has been written for this substance yet.

Common questions

Assembled from what is above, in the words the questions are usually asked in. Each answer is the same statement the relevant section makes, with the same citations behind it.

What is E 385?
E 385 is Calcium disodium EDTA. Calcium disodium EDTA is a sequestrant that binds trace metals, preventing the discolouration, rancidity and flavour loss they cause. It is used in dressings, canned goods, sauces and soft drinks.
What is Calcium disodium EDTA used for in food?
It is listed as a sequestrant — the role Canada, Codex and the US assign it. This page shows every function each regulator records, with the citation for each.
Where is Calcium disodium EDTA permitted?
Of the seven regulators this site reads, Australia and New Zealand, Canada, the EU, Great Britain, Japan, South Korea, the US and the Codex standard permit it. Each permission is for named foods at named levels, not a blanket one; the table on this page gives them with citations.
Is Calcium disodium EDTA vegan?
Yes. Calcium disodium EDTA is not derived from animals, and is suitable for vegetarians. This page says what it is made from and how.

Sources for this page

  • anz retrieved 2026-10-17
  • ca retrieved 2026-10-17
  • eu retrieved 2026-10-18
  • gb retrieved 2026-10-18
  • jp retrieved 2026-10-18
  • kr retrieved 2026-10-18
  • ecfr retrieved 2026-10-17
  • gsfa retrieved 2026-09-07
  • euspecs retrieved 2026-10-18
  • jecfaspecs retrieved 2026-09-23

Full licence terms and publisher details on Sources. How this page is built and updated: Method.

Machine-readable: a JSON record of this additive is given on request —how to ask for access.

Follow changes to Calcium disodium EDTA:Atom feed — regulatory events, and any change the weekly refresh detects in its provisions.