EDTA 4Na (Tetrasodium EDTA) · Chelating Agent for Beverages, Oils, Dressings & Sauces

Key characteristics

• Chemical name: Tetrasodium ethylenediaminetetraacetate (tetrasodium EDTA, EDTA 4Na).
• Chemical nature: polycarboxylic chelating agent forming stable complexes with metal ions such as Fe²⁺/Fe³⁺, Cu²⁺, Mn²⁺, Ca²⁺ and Mg²⁺.
• Form: typically a white to off-white, free-flowing crystalline powder or granules, practically odourless.
• Solubility: freely soluble in water, giving alkaline solutions; generally insoluble in most organic solvents.
• pH behaviour: aqueous solutions of EDTA 4Na are alkaline; in food systems it is used at low dosages and in combination with acidulants and buffers to maintain the target pH.
• Primary function in foods:
  • Sequestration of trace metals to reduce oxidative reactions,
  • Improved flavour stability (reduction of metallic/off-flavours),
  • Protection of colours, aromas and vitamins from metal-catalysed degradation,
  • Support for clarity and shelf life in beverages and liquid products.
• Regulatory note: food uses and maximum levels for EDTA salts (including tetrasodium EDTA and calcium disodium EDTA) are strictly regulated and vary by country and food category. Legal teams must confirm applicability before formulation and launch.

Atlas supports R&D and regulatory teams in evaluating where EDTA-based chelation fits within local regulations, labelling expectations and sensory targets.

Indicative specification points

Detailed specifications are defined for each project, grade and market. Typical food-grade EDTA 4Na parameters may include:

• Assay: generally 99.0–101.0% tetrasodium EDTA (on dried basis).
• Appearance: white to off-white crystals or granules, free from visible foreign matter.
• Identification tests: confirm EDTA structure and sodium content according to relevant food-additive or industrial monographs, depending on target use.
• pH of solution: monitored (for example, 1% solution) to ensure consistent product behaviour.
• Complexing (chelating) value: may be specified in terms of chelating capacity for Ca/Mg or other metals to help predict performance in application.
• Loss on drying: controlled to ensure stable active content and storage behaviour.
• Water-insoluble matter: limited to ensure clear solutions and low residue in application.
• Heavy metals & specific impurities: restricted to comply with food safety and additive purity standards.
• Bulk density and particle size distribution: tailored for good flow, low dust and homogeneous mixing in premixes, powders and liquid concentrates.

Each batch can be accompanied by a Certificate of Analysis (COA) and technical data sheet. Additional documentation (GMO status, allergen declarations, dietary suitability, contaminants, origin, Halal/Kosher certificates) is available from approved producers on request.

Beverages & beverage concentrates

• Non-alcoholic beverages – use in non-alcoholic flavoured drinks, iced teas, lemon- and lime-flavoured beverages where transition metals can lead to flavour fading, colour change and hazes (subject to category-specific regulations).
• Juice-based drinks – selected use in low-juice beverages, fortified drinks and vitamin-containing products to support colour and flavour stability where permitted.
• Concentrates & syrups – incorporation in flavour and beverage bases, syrups and liquid concentrates, often alongside ascorbic acid and antioxidants.

Edible oils, fats & fat-containing foods

• Vegetable oils & salad oils – EDTA helps chelate pro-oxidant metals that accelerate rancidity and off-flavours, in conjunction with antioxidants and process control.
• Mayonnaise & salad dressings – used in oil-in-water emulsions containing vegetable oils, egg components and flavours to support flavour and colour stability.
• Fat-based sauces & dips – inclusion in creamy and emulsified sauces where trace metals impact oxidative stability, colour and flavour, subject to local regulations.

Canned foods & pickled products

• Canned vegetables & legumes – EDTA can help protect natural pigments and texture by binding metal ions in products such as peas, beans and potatoes, where allowed.
• Pickles & relishes – contribution to colour stability in pickled vegetables and relishes where trace metals and brine composition are critical.

Other food systems & functional uses

• Processed seafood & fish products – selected use in tuna, seafood salads and similar products to support colour and flavour stability, where permitted.
• Fortified products & vitamin-containing foods – EDTA helps reduce metal-catalysed degradation of sensitive vitamins and colours, complementing antioxidant systems.
• Processing aids – in some cases, EDTA 4Na is used as a processing aid, for example in cleaning and process water systems, to manage water hardness and trace metals that can affect product quality (subject to local rules and internal quality policies).

Formulation & regulatory guidance

• Effective use of EDTA 4Na depends on:
  • Type and level of metals present (water quality, ingredients, equipment),
  • Product pH and composition,
  • Presence of antioxidants, ascorbates, sulphites and other preservatives,
  • Processing and storage conditions (temperature, oxygen exposure, light, time).
• Practical recommendations include:
  • Introduce EDTA 4Na via premixes or concentrates for accurate low-level dosing,
  • Check interactions with minerals (e.g. calcium, iron) in fortified products and adjust formulation to maintain desired nutritional profile,
  • Validate shelf-life benefits via laboratory and pilot testing (e.g. accelerated oxidation tests, sensory and colour stability evaluations).
• Regulatory and labelling:
  • Confirm whether tetrasodium EDTA (or alternative EDTA salts such as calcium disodium EDTA) are authorised in the specific product category and jurisdiction,
  • Respect maximum permitted levels and any combined limits for EDTA salts,
  • Ensure compliant labelling, including additive name, functional class and code (where applicable),
  • Monitor regulatory developments, particularly for staple foods and products targeted at children or sensitive populations.

Quality & documentation

• Supplied as high-purity EDTA 4Na with agreed specifications for assay, chelating value, physical properties and impurity limits.
• Each batch is accompanied by a Certificate of Analysis (COA) and a technical data sheet describing key analytical parameters and test methods.
• Additional documentation can include GMO status, allergen declarations, contaminant and heavy metal data, dietary suitability (e.g. vegetarian/vegan where applicable), BSE/TSE statements, origin and Halal/Kosher certificates, depending on the selected producer and grade.
• Manufacturing sites typically operate under recognised ISO and food safety management systems (e.g. HACCP, FSSC/ISO 22000), with additional certifications available on request.
• Customers remain responsible for regulatory compliance, maximum use levels, additive permissions, nutrition labelling and claims for products containing EDTA 4Na or other EDTA salts in each destination market.

Packaging, storage & logistics

• Standard packaging: typically 25 kg multi-wall bags or fibre drums/cartons with inner liners to protect against moisture uptake, contamination and caking; other pack sizes can be considered for specific supply-chain needs.
• Suitable for full-container or mixed-container loads together with other preservatives, antioxidants, acidulants and functional ingredients.
• Store in a cool, dry, well-ventilated area, away from acids and strong oxidising agents, and separate from aroma-sensitive products.
• Typical shelf life is defined in the product specification and on the COA; customers should validate performance (chelation, stability impact, sensory profile) in their own formulations and processes.
• Shipments can be arranged under FOB, CFR, CIF or other agreed Incoterms, with export, customs and quality documentation coordinated from Ankara, Türkiye.

To receive a tailored offer, please share your intended applications (beverages, edible oils, dressings, mayonnaise, sauces, canned vegetables, seafood, etc.), target shelf life and stability challenges (colour, flavour, oxidation), intended preservative/antioxidant system, annual volume, packaging needs, documentation/certification requirements and destination markets. Our team will recommend suitable EDTA 4Na grades and integrated chelation concepts.