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E385 – Calcium Disodium EDTA: Function & Safety

E385 (calcium disodium EDTA) is an approved food additive used as an antioxidant and stabiliser in processed foods to extend shelf life and prevent discolouration.

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Things worth knowing about "E385"

E385 (calcium disodium EDTA) is an approved food additive used as an antioxidant and stabiliser in processed foods to extend shelf life and prevent discolouration.

What is E385?

E385, known as calcium disodium EDTA (calcium disodium ethylenediaminetetraacetate), is a synthetic food additive belonging to the group of chelating agents and antioxidants. It is authorised in the European Union under the E-number 385 and is used in a variety of processed foods to maintain quality and extend shelf life.

Chemical Properties and Production

Calcium disodium EDTA is the calcium disodium salt of ethylenediaminetetraacetic acid (EDTA). It is a white, crystalline substance that is readily soluble in water. It is produced synthetically through the chemical reaction of EDTA with sodium and calcium compounds.

Function and Mechanism of Action

E385 acts as a chelating agent: it binds free metal ions (such as iron, copper, or manganese) that occur naturally in foods or are introduced during processing. These metal ions can accelerate oxidative processes that lead to discolouration, rancidity, and nutrient loss. By binding these ions, E385:

slows the oxidation of fats and oils
prevents discolouration (e.g. in seafood or sauces)
extends the shelf life of processed products
supports the effectiveness of other preservatives

Applications in Food

In the EU, E385 is only authorised for specific food categories. Typical applications include:

Canned and preserved seafood products (e.g. shrimps in brine)
Emulsified sauces (e.g. mayonnaise, salad dressings)
Hardened fats and oils
Canned meals and ready-made dishes

According to EU Regulation (EC) No 1333/2008, the permitted maximum level is generally 75 mg per kg of food, depending on the product category.

Safety and Health Assessment

Calcium disodium EDTA has been evaluated by the European Food Safety Authority (EFSA) and the Joint FAO/WHO Expert Committee on Food Additives (JECFA). The ADI value (Acceptable Daily Intake) for EDTA compounds is set at 2.5 mg per kg body weight per day. When used as intended in food, E385 is considered safe.

The following aspects are discussed in the scientific literature:

Mineral binding: EDTA can also bind essential minerals such as zinc, iron, or calcium in the gastrointestinal tract, slightly reducing their absorption. However, at normal dietary exposure levels, this effect is considered negligible.
Environmental concerns: EDTA is poorly biodegradable in the environment and can remobilise heavy metals in water bodies. This concern primarily relates to industrial use, not to food applications.
Allergies and intolerances: Skin reactions have been reported in isolated cases among sensitive individuals, but intolerances to E385 in food are very rare.

Labelling and Consumer Information

Under EU food labelling regulations, E385 must be listed in the ingredient declaration of a product, either as E385 or by its full name calcium disodium EDTA. Consumers who wish to avoid food additives should carefully check the ingredient list of products before purchase.

References

European Food Safety Authority (EFSA): Re-evaluation of calcium disodium EDTA (E 385) as a food additive. EFSA Journal, 2018.
European Parliament and Council: Regulation (EC) No 1333/2008 on food additives. Official Journal of the European Union, 2008.
FAO/WHO Joint Expert Committee on Food Additives (JECFA): Monograph on Calcium Disodium EDTA. WHO Food Additives Series, Geneva.

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