sequestrant

{{Short description|Food preservative}}

{{About|chemicals used in food processing|sequestering agents in general|Chelation}}

A sequestrant is a food additive which improves the quality and stability of foods.{{Cite book |url=https://books.google.com/books?id=mX1XAQAAQBAJ |title=Encyclopedia of Food Safety |date=2013-12-12 |publisher=Elsevier Science |isbn=978-0-12-378613-5 |editor-last=Todd |editor-first=Ewan |language=en |editor-last2=Moy |editor-first2=Gerald |editor-last3=Motarjemi |editor-first3=Yasmine}} A sequestrant forms chelate complexes with polyvalent metal ions, especially copper, iron and nickel. This can prevent the oxidation of the fats in the food. Sequestrants are therefore a type of preservative.

The name comes from Latin and means "to withdraw from use" {{Citation needed|date=September 2008}}.

Common sequestrants are:

• Calcium chloride (E509)
• Calcium acetate (E263)
• Calcium disodium ethylene diamine tetra-acetate (E385)
• Glucono delta-lactone (E575)
• Sodium gluconate (E576)
• Potassium gluconate (E577)
• Sodium tripolyphosphate (E451)
• Sodium hexametaphosphate (E452i)

Sodium and calcium salts of EDTA are also commonly used in many foods and beverages.