###### Editorial Note on [Part 172](/current/title-21/part-172?toc=1)

#### Editorial Note:

Nomenclature changes to part 172 appear at [61 FR 14482](https://www.federalregister.gov/citation/61-FR-14482), Apr. 2, 1996; [66 FR 56035](https://www.federalregister.gov/citation/66-FR-56035), Nov. 6, 2001; [66 FR 66742](https://www.federalregister.gov/citation/66-FR-66742), Dec. 27, 2001; [68 FR 15355](https://www.federalregister.gov/citation/68-FR-15355), Mar. 31, 2003; [70 FR 40880](https://www.federalregister.gov/citation/70-FR-40880), July 15, 2005; [70 FR 67651](https://www.federalregister.gov/citation/70-FR-67651), Nov. 8, 2005; [70 FR 72074](https://www.federalregister.gov/citation/70-FR-72074), Dec. 1, 2005; and [81 FR 49896](https://www.federalregister.gov/citation/81-FR-49896), July 29, 2016.

#### § 172.135 Disodium EDTA.

The food additive disodium EDTA (disodium ethylenediaminetetraacetate) may be safely used in designated foods for the purposes and in accordance with the following prescribed conditions:

(a) The additive contains a minimum of 99 percent disodium ethylenedia-minetetraacetate dihydrate (C10H14O8N2Na2·2H2O).

(b) It is used or intended for use as follows:

(1) Alone, in the following foods at not to exceed the levels prescribed, calculated as anhydrous calcium disodium EDTA:

| Food | Limitation (parts per million) | Use |
| --- | --- | --- |
| Aqueous multivitamin preparations | 150 | With iron salts as a stabilizer for vitamin B12 in liquid multivitamin preparations. |
| Canned black-eyed peas | 145 | Promote color retention. |
| Canned kidney beans | 165 | Preservative. |
| Canned strawberry pie filling | 500 | Promote color retention. |
| Cooked sausage | 36 | As a cure accelerator with sodium ascorbate or ascorbic acid. |
| Dressings, nonstandardized | 75 | Preservative. |
| French dressing | 75 | Do. |
| Frozen white potatoes including cut potatoes | 100 | Promote color retention. |
| Gefilte fish balls or patties in packing medium | 1 50 | Inhibit discoloration. |
| Legumes (all cooked canned, other than black-eyed peas) | 165 | Promote color retention. |
| Mayonnaise | 75 | Preservative. |
| Ready-to-eat cereal products containing dried bananas | 2 315 | Promote color retention. |
| Salad dressing | 75 | Preservative. |
| Sandwich spread | 100 | Do. |
| Sauces | 75 | Do. |
| | | |
| --- | --- | --- |
| 1 Based on total weight of finished product including packing medium. | | |
| 2 In dried banana component of cereal product. | | |

(2) With calcium disodium EDTA (calcium disodium ethylenediaminetetraacetate; calcium disodium (ethylenedinitrilo) tetraacetate), in the following foods at not to exceed, in combination, the levels prescribed, calculated as anhydrous C10H12O8N2CaNa2:

| Food | Limitation (parts per million) | Use |
| --- | --- | --- |
| Dressings, nonstandardized | 75 | Preservative. |
| French dressing | 75 | Do. |
| Mayonnaise | 75 | Do. |
| Salad dressing | 75 | Do. |
| Sandwich spread | 100 | Do. |
| Sauces | 75 | Do. |

(3) Alone, as a sequestrant in the nonnutritive sweeteners that are listed in [§ 180.37 of this chapter](/on/2024-09-17/title-21/section-180.37) and that, in addition, are designed for aqueous solution: *Provided,* That the amount of the additive, calculated as anhydrous calcium disodium EDTA, does not exceed 0.1 percent by weight of the dry nonnutritive sweetener.

(c) To assure the safe use of the additive:

(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.

(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)](/on/2024-09-17/title-21/section-172.135#p-172.135(b)) of this section.

(d) In the standardized foods listed in [paragraphs (b)(1)](/on/2024-09-17/title-21/section-172.135#p-172.135(b)(1)) and [(2)](/on/2024-09-17/title-21/section-172.135#p-172.135(b)(2)) of this section the additives are used only in compliance with the applicable standards of identity for such foods.

[[42 FR 14491](https://www.federalregister.gov/citation/42-FR-14491), Mar. 15, 1977, as amended at [65 FR 48379](https://www.federalregister.gov/citation/65-FR-48379), Aug. 8, 2000]