Disodium EDTA

INS 386CAS 139-33-3

Listed as a sequestrant by Canada and Codex.

Listed as sequestrants (CA, Codex) · preservatives (Codex) · antioxidants (Codex) · stabilisers (Codex) · colour retention agents (Codex) · flavouring agents and adjuvants (US)

Disodium EDTA is a sequestrant. It grips trace metal ions so tightly that they can no longer catalyse the reactions that turn fats rancid and colours brown — which is why it is in mayonnaise, canned beans and dressings.

Where it is and isn’t permitted

Status of 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 ZealandNo listed food uses foundThis site has not matched this substance to any food use on this jurisdiction’s list of authorised food additives. A food additive may be used only in foods that list names. Flavourings, enzymes, processing aids and added nutrients are regulated separately and do not appear on it.
CanadaHealth CanadaPermitted, with conditions

highest permitted level 265 mg/kg

8 permitted uses

Show every permitted use
  • In: Aqueous suspensions of colour lake preparations for use in coating confectionery tablets. Purpose: Sequestering agent. Limit: 1% of the colour preparation. — Health Canada, List of Permitted Sequestering Agents (List 12), item D.1(a)
  • In: Beans; Beans with pork. Purpose: Sequestering agent. Limit: 165 ppm. — Health Canada, List of Permitted Sequestering Agents (List 12), item D.1(b)
  • In: Canned legumes, except canned green beans, canned peas and canned wax beans. Purpose: Sequestering agent. Limit: 165 ppm. Not to be used with calcium disodium EDTA. — Health Canada, List of Permitted Sequestering Agents (List 12), item D.1(c)
  • In: Dressings; Sauces. Purpose: Sequestering agent. Limit: 70 ppm. — Health Canada, List of Permitted Sequestering Agents (List 12), item D.1(d)
  • In: Dried banana products. Purpose: Sequestering agent. Limit: 265 ppm. — Health Canada, List of Permitted Sequestering Agents (List 12), item D.1(e)
  • In: Edible coating for sausages. Purpose: Sequestering agent. Limit: 80 ppm, calculated on the basis of the whole sausage. — Health Canada, List of Permitted Sequestering Agents (List 12), item D.1(f)
  • 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 calcium 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 D.1(g)
  • In: Unstandardized sandwich spreads. Purpose: Sequestering agent. Limit: 90 ppm. — Health Canada, List of Permitted Sequestering Agents (List 12), item D.1(h)
Health Canada, List of Permitted Sequestering Agents (List 12)and 7 further provisionsretrieved 2026-10-17
European UnionEuropean Commission / EFSANo listed food uses foundThis site has not matched this substance to any food use on this jurisdiction’s list of authorised food additives. A food additive may be used only in foods that list names. Flavourings, enzymes, processing aids and added nutrients are regulated separately and do not appear on it.
Great BritainFood Standards Agency / Food Standards ScotlandNo listed food uses foundThis site has not matched this substance to any food use on this jurisdiction’s list of authorised food additives. A food additive may be used only in foods that list names. Flavourings, enzymes, processing aids and added nutrients are regulated separately and do not appear on it.
JapanConsumer Affairs AgencyPermitted, with conditions
Designated additive: Appended Table 1, item 80, エチレンジアミン四酢酸二ナトリウム(別名EDTA二ナトリウム) (“Disodium Ethylenediaminetetraacetate (Disodium EDTA)” in the unofficial English translation). …

Designated additive: Appended Table 1, item 80, エチレンジアミン四酢酸二ナトリウム(別名EDTA二ナトリウム) (“Disodium Ethylenediaminetetraacetate (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; must be removed or broken down before the food is finished] “エチレンジアミン四酢酸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。また、エチレンジアミン四酢酸二ナトリウムは、最終食品の完成前にエチレンジアミン四酢酸カルシウム二ナトリウムにしなければならない。” 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.이나트륨 (“Disodium Ethylenediaminetetraacetate”, the English the Code prints beside it). Main use (주용도) of 이.디.티.에이.이나트륨: 산화방지제. Standard for use (사용기준) of 이.디.티.에이.이나트륨: (1) [may be used only in the foods listed; sets a limit on the amount used] “이.디.티.에이.이나트륨은 아래의 식품에 한하여 사용하여야 한다. 이.디.티.에이.이나트륨의 사용량은 무수이.디.티.에이.이나트륨으로서 1. 소스, 마요네즈∶0.075g/kg 이하(이.디.티.에이.칼슘이나트륨과 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.칼슘이나트륨과 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.칼슘이나트륨과 병용할 때에는 무수이.디.티.에이.이나트륨으로서 사용량의 합계가 0.035g/kg 이하) 4. 마가린 : 0.1g/kg 이하(이.디.티.에이.칼슘이나트륨과 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.칼슘이나트륨과 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.칼슘이나트륨과 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.칼슘이나트륨과 병용할 때에는 무수 이.디.티.에이.이나트륨으로서 사용량의 합계가 0.365g/kg 이하) 8. 땅콩버터 : 0.1g/kg 이하(이.디.티.에이.칼슘이나트륨과 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 172.135retrieved 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 386and 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.

Canada70 mg/kg – 265 mg/kg4 numeric limit, 4 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

Produced by chemical synthesis from ethylenediamine, formaldehyde and cyanide, then neutralised. It passes through the body largely unchanged.

  • Vegan
  • Vegetarian

Compare other additives on the dietary indexes.

CAS registry number
139-33-3

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 386 Disodium Ethylenediaminetetraacetate

Synonyms: Disodium EDTA, disodium edetate; INS No. 386 Disodium edetate; Disodium EDTA

Assay, identification and purity criteria

Description and assay

Specification history
Prepared at the 17th JECFA (1973), published in FNP 4 (1978) and 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
Disodium salt of N,N'-1,2-Ethanediylbis[N-(carboxymethyl)glycine]; disodium dihydrogen ethylenediaminetetraacetate; disodium dihydrogen (ethylene-dinitrilo)-tetraacetate
C.A.S. number
139-33-3
Chemical formula
C 10 H 14 N 2 Na 2 O 8 · 2H 2 O
Formula weight
372.24
Assay
Not less than 99%
DESCRIPTION
White, odourless crystalline granules or a white to nearly white powder
FUNCTIONAL USES
Sequestrant, antioxidant synergist, preservative
METHOD OF ASSAY
Transfer about 5 g, accurately weighed, of the sample, into a 250-ml volumetric flask, dissolve in water, dilute to volume and mix, to give the assay preparation. Place about 200 mg, accurately weighed, of reagent grade calcium carbonate of known purity in a 400-ml beaker, add 10 ml of water and swirl to form a slurry. Cover the beaker with a watch glass and introduce 2 ml of dilute hydrochloric acid TS from a pipette inserted between the lip of the beaker and the edge of the watch glass. Swirl the contents of the beaker to dissolve the calcium carbonate. Wash down the outer surface of the pipette, the watch glass and the sides of the beaker, and dilute to about 100 ml with water. While stirring the solution, preferably with a magnetic stirrer, add about 30 ml of the assay preparation from a 50-ml burette. Add 15 ml of sodium hydroxide TS, 300 mg of hydroxynaphthol blue indicator and continue the titration with the assay preparation to a blue end point. Calculate the percentage of C 10 H 14 N 2 Na 2 O 8 " 2H 2 O in the sample by the formula: where W CaCO3 = the weight in grams of calcium carbonate; V ASSAY = the volume in ml of assay preparation; and WSAMPLE = the weight in gram of the sample taken.

Identification

Solubility (Vol. 4)
Freely soluble in water, practically insoluble in ethanol
Infrared absorption
The infrared spectrum of the sample corresponds with that of a reference standard (a Reference standard may be obtained from the U.S. Pharmacopeia, 12601 Twin Brook Parkway, Rockville, Maryland 20852)
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 to 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)
4.3 - 4.7 (1 in 100 soln)
Nitrilotriacetic acid
Passes test See description under TESTS
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.”
Test: Nitrilotriacetic acid
Stock test solution Transfer 10 g of the sample into a 100-ml volumetric flask, dissolve in 40 ml of a (1 in 10) potassium hydroxide solution, dilute to volume with water, and mix. Diluted stock test solution Pipette 10 ml of the "stock test solution" into a 100-ml volumetric flask, dilute to volume with water, and mix. Test preparation Pipette 20 ml of the "diluted stock test solution" into a 150-ml beaker, add 1 ml of a (1 in 10) potassium hydroxide solution, 2 ml of a (1 in 10) ammonium nitrate solution, and about 50 mg of eriochrome black T indicator, and titrate with a (3 in 100) cadmium nitrate solution to a red end-point. Record the volume, in ml, of the titrant required as V, and discard the solution. Pipette 20 ml of the "diluted stock test solution" into a 100-ml volumetric flask, and add the volume V of the (3 in 100) cadmium nitrate solution required in the initial titration, plus 0.05 ml in excess. Add 1.5 ml of a (1 in 10) potassium hydroxide solution, 10 ml of a (1 in 10) ammonium nitrate solution, and 0.5 ml of methyl red TS, then dilute to volume with water and mix. Stock standard solution Transfer 1.0 g of nitrilotriacetic acid into a 100-ml volumetric flask, dissolve in 10 ml of a (1 in 10) potassium hydroxide solution, dilute to volume with water, and mix. Dilute stock standard solution Pipette 1 ml of the "stock standard solution" and 10 ml of the "stock test solution" into a 100-ml volumetric flask, dilute to volume with water, and mix. Standard preparation Proceed as directed under "test preparation", using "diluted stock standard solution" where "diluted stock test solution" is specified. Polarographic test Rinse a polarographic cell with a portion of the "standard preparation", then add a suitable volume to the cell, immerse it in a constant-temperature bath maintained at 25 ± 0.5 o , and de-aerate by bubbling oxygen-free nitrogen through the solution for 10 min. Insert the dropping mercury electrode of a suitable polarograph, and record the polarogram from -0.6 to -1.2 volts at a sensitivity of 0.006 microampere per mm, using a saturated calomel electrode as the reference electrode. In the same manner, obtain a polarogram for a portion of the "test preparation". The diffusion current observed with the "test preparation" is not greater than 10% of the difference between the diffusion currents observed with the "standard preparation" and the "test preparation", respectively. (Note: An extra polarographic wave appearing ahead of the nitrilotriacetic acid-cadmium complex wave is probably due to uncomplexed cadmium. This wave should be ignored in measuring the diffusion current).

FAO JECFA Monograph 1 (2006)

Every name it appears under

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

INS number

  • 386

As it appears in regulation

  • Disodium EDTA
  • Disodium ethylenediaminetetraacetate

Other names

  • Disodium
  • Disodium ethylenediaminetetraacetate

Hazard reference values

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

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 INS 386?
INS 386 is Disodium EDTA. Disodium EDTA is a sequestrant. It grips trace metal ions so tightly that they can no longer catalyse the reactions that turn fats rancid and colours brown — which is why it is in mayonnaise, canned beans and dressings.
What is Disodium EDTA used for in food?
It is listed as a sequestrant — the role Canada and Codex assign it. This page shows every function each regulator records, with the citation for each.
Is Disodium EDTA banned in Europe?
No. Disodium EDTA does not appear on the EU's list of authorised food additives, which is not the same as being banned: the EU permits an additive only where it has authorised it, and usually the reason for an absence is that no one applied. The EU has made no finding against this substance. It does mean it may not be used as a food additive in the EU today.
Where is Disodium EDTA permitted?
Of the seven regulators this site reads, Canada, 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 Disodium EDTA vegan?
Yes. 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

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

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

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