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- Manufacturer: Dow
- Product Line: Dow VERSENE™ Chelating Agent
- Product: VERSENE™ CA
- Industries: Building & Construction | Food & Beverage
- Authorized Countries: Canada | Mexico | United States
VERSENE™ CA Food Grade, Powder
Fulfilled By ChemPoint
SKU
0116989
VERSENE™ CA is powdered calcium disodium EDTA used as a chelating agent, preservative, and sequestering agent in many foods and beverages. It is well suited for applications calling for the neutral-pH to acidic conditions common to most food products.
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Specifications
Appearance: White to off-white powder
pH: 6.5–7.5 (1 wt% solution)
Potency: 97.0–102.0 wt% as CaNa2EDTA·2H2O
Bulk density: 640 kg/m3
Solubility: Water-soluble
Primary Chemistry:
Calcium disodium ethylenediaminetetraacetate dihydrate
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Conor Robertson, Technical Specialist
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Authorized Countries
Canada
Mexico
United States
Overview
VERSENE™ CA is a chelating and sequestering agent that forms extremely stable complexes with free metal ions across over wide pH range. Trace amounts of heavy metals and other elements occur naturally in many raw materials and processing water. These ions can initiate or catalyze reactions at very low concentrations, leading to product spoilage, rancidity, off-flavor, off-odor, discoloration, and degradation of vitamins and other active ingredients. In addition, metal ions can lead to an increased prevalence of scaling on processing equipment.
Calcium disodium EDTA forms complexes by binding with free trace metal ions, such as iron and copper, to stabilize and inhibit undesirable reactions with fats, oils, microorganisms, and other active ingredients. Limiting free metal ions in formulations helps improve the shelf life of your products by reducing unwanted quality issues, lipid oxidation, and microbial spoilage. Compared to similar chemistries, EDTA chemicals outperform citric acid, phosphates, and lactates as a chelate in food applications, particularly at acidic pH levels.
Features & Benefits
- Food-grade chelating agent
- Forms highly stable complexes with metal ions
- More effective than citric acid, phosphates, and lactates
- Improves color, flavor, and texture retention
- Improves vibrancy in vegetables, distilled beverages, and canned seafood
- Antigushing chemical in fermented malt beverages
- Preservative in dressings, sauces, and spreads
- Helps maintain fortified vitamin potency over shelf life
- Retards struvite formation in canned shrimp and crabmeat
- Works well across a wide range of temperatures, light, and pH levels
- Readily dissolvable in water
- Effective at very low concentrations
- Imparts no odor, taste, or color
- Cleared by FDA for use in direct food and beverage applications
- Kosher
- Pareve
Problems Solved
Color fading
Dressing goes rancid quickly
Discoloration after retorting
Off-flavor issues
Scaling issues with canning equipment
Applications
It is well suited for applications in neutral-pH to acidic conditions common in most food products. It also functions well in products or ingredients containing emulsions.
Dressings, sauces, mayonnaise, spreads, and margarine
Carbonated soft drinks, fermented malt beverages, and distilled alcohol beverages
Canned legumes, beans, and vegetables
Canned meat, including chicken, shrimp, crabmeat, and clams
Pickled vegetables
Spice extractives in soluble carriers
Color-additive mixtures
Egg products: hard-cooked, cylindrical-shaped, with outer white and inner yolk
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