{"data":{"id":"us/21-cfr-172.120","jurisdiction":"us","citation":"21 CFR 172.120","heading":"Calcium disodium EDTA.","body":"The food additive calcium disodium EDTA (calcium disodium ethylene-diaminetetraacetate) may be safely used in designated foods for the purposes and in accordance with the conditions prescribed, as follows:\n(a) The additive contains a minimum of 99 percent by weight of either the dihydrate C10H12O8N2CaNa2·2H2O or the trihydrate C10H12O8N2CaNa2·3H2O, or any mixture of the two.\n(b) It is used or intended for use as follows:\n(1) Alone, in the following foods at not to exceed the levels prescribed, calculated as the anhydrous compound:\nFood Limitation (parts per million) Use\nCabbage, pickled 220 Promote color, flavor, and texture retention.\nCanned carbonated soft drinks 33 Promote flavor retention.\nCanned white potatoes 110 Promote color retention.\nClams (cooked canned) 340 Promote color retention.\nCrabmeat (cooked canned) 275 Retard struvite formation; promote color retention.\nCucumbers pickled 220 Promote color, flavor, and texture retention.\nDistilled alcoholic beverages 25 Promote stability of color, flavor, and/or product clarity.\nDressings, nonstandardized 75 Preservative.\nDried lima beans (cooked canned) 310 Promote color retention.\nEgg product that is hard-cooked and consists, in a cylindrical shape, of egg white with an inner core of egg yolk 1 200 Preservative.\nFermented malt beverages 25 Antigushing agent.\nFrench dressing 75 Preservative.\nLegumes (all cooked canned, other than dried lima beans, pink beans, and red beans) 365 Promote color retention.\nMayonnaise 75 Do.\nMushrooms (cooked canned) 200 Promote color retention.\nOleomargarine 75 Preservative.\nPecan pie filling 100 Promote color retention.\nPink beans (cooked canned) 165 Promote color retention.\nPotato salad 100 Preservative.\nProcessed dry pinto beans 800 Promote color retention.\nRed beans (cooked canned) 165 Promote color retention.\nSalad dressing 75 Preservative.\nSandwich spread 100 Do.\nSauces 75 Do.\nShrimp (cooked canned) 250 Retard struvite formation; promote color retention.\nSpice extractives in soluble carriers 60 Promote color and flavor retention.\nSpreads, artificially colored and lemon-flavored or orange-flavored 100 Promote color retention.\n1 By weight of egg yolk portion.\n(2) With disodium EDTA (disodium ethylenediaminetetraacetate) in the following foods at not to exceed, in combination, the levels prescribed, calculated as anhydrous C10H12O8N2CaNa2:\nFood Limitation (parts per million) Use\nDressings, nonstandardized 75 Preservative.\nFrench dressing 75 Do.\nMayonnaise 75 Do.\nSalad dressing 75 Do.\nSandwich spread 100 Do.\nSauces 75 Do.\n(c) To assure safe use of the additive:\n(1) The label and labeling of the additive container shall bear, in addition to the other information required by the Act, the name of the additive.\n(2) The label or labeling of the additive container shall bear adequate use directions to provide a final food product that complies with the limitations provided in paragraph (b) of this section.\n(d) In the standardized foods listed in paragraph (b) of this section, the additives are used only in compliance with the applicable standards of identity for such foods.","path":["Title 21—Food and Drugs","CHAPTER I—FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES","SUBCHAPTER B—FOOD FOR HUMAN CONSUMPTION","PART 172—FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION","Subpart B—Food Preservatives"],"source_url":"https://www.ecfr.gov/api/versioner/v1/full/2026-08-25/title-21.xml","current_through":"2026-08-25","vintage":"","retrieved_at":"2026-08-27T02:24:47Z","sha256":"bb4d59e1c7660d4d279a57694addd525fa95e582638778fe8726a347b12daa56","source_id":"us-cfr","stale":true,"prev":"us/21-cfr-172.115","next":"us/21-cfr-172.130"},"notice":"GroundRules: Original legal text. Not legal advice."}