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Metal ions are a naturally occurring problem to food products that use water and water-soluble ingredients. These metal ions can degrade your product stability; that can lower shelf-life, degrade color retention, and cause rancidity.
Product | Active Ingredient Name | Bulk Density
|
pH (1% water solution)
|
---|---|---|---|
Calcium disodium ethylenediaminetetraacetate dihydrate | 640 kg/m3
|
6.5 - 7.5
|
|
Disodium ethylenediaminetetraacetate dihydrate |
980 kg/m3
|
4.3 - 4.7
|
VERSENE™ works well across a wide range of temperatures, light and pH level
VERSENE™ CA and NA are cleared by U.S. Food and Drug Administration for use in direct food and beverage applications
Dow provides unsurpassed quality and consistency
VERSENE™ is a white powder readily dissolvable in water and causes no change to odor, taste or color
Food | VERSENE™ CA
|
VERSENE™ NA
|
Function |
---|---|---|---|
Beverages | |||
Carbonated soft drinks | ✔
|
Promotes flavor retention | |
Fermented malt beverages | ✔
|
Antiguishing agent | |
Distilled alcoholic beverages | ✔
|
Promotes stability of color, flavor, and/or product quality | |
Dressings, Sauces & Spreads |
|||
French dressing | ✔
|
✔
|
Preservative |
Dressing, non-standardized | ✔
|
✔
|
Preservative |
Mayonnaise | ✔
|
✔
|
Preservative |
Sauces | ✔
|
✔
|
Preservative |
Potato salad | ✔
|
Preservative | |
Sandwich spreads | ✔
|
✔
|
Preservative |
Oleomargarine | ✔
|
Preservative | |
Spreads (artificially colored and flavored orange and lemon) | ✔
|
Preservative | |
Vegetables | |||
Legumes, cooked, canned | ✔
|
✔
|
Promotes color retention |
Black-eyed peas, canned | ✔
|
Promotes color retention | |
Dried lima beans, cooked, canned | ✔
|
Promotes color retention | |
Red beans, canned | ✔
|
Promotes color retention | |
Pink beans, canned | ✔
|
Promotes color retention | |
Processed dry pinto beans | ✔
|
Promotes color retention | |
Other canned beans and peas | ✔
|
✔
|
Promotes color retention |
Mushrooms, cooked, canned | ✔
|
Promotes color retention | |
White potatoes, canned | ✔
|
Promotes color retention | |
White potatoes, frozen | ✔
|
Promotes color retention | |
Pickled cucumbers | ✔
|
Promotes color, flavor, and texture retention | |
Pickled cabbage | ✔
|
Promotes color, flavor, and texture retention | |
Seafood | |||
Shrimp, cooked, canned | ✔
|
Retards struvite formation Promotes color retention |
|
Crabmeat, cooked, canned | ✔
|
Retards struvite formation Promotes color retention |
|
Clams, cooked, canned | ✔
|
Promotes color retention | |
Gefilte fish balls or patties | ✔
|
Inhibits discoloration | |
Miscellaneous | |||
Spice extractives in soluble carriers | ✔
|
Promotes color and flavor retention | |
Pecan pie filling | ✔
|
Promotes color retention | |
Strawberry pie filling, canned | ✔
|
Promotes color retention | |
Aqueous multivitamin preps | ✔
|
With iron salts as color stabilizer for vitamin B-12 in liquid vitamin preps | |
Non-nutritive sweeteners (water-soluble) |
✔
|
Sequestrant | |
Color additive mixtures for foods and drugs |
✔
|
✔
|
Diluent |
Egg products, hard-cooked, cylindrical shaped, with outer white and inner yolk |
✔
|
Preservative | |
Cooked sausage | ✔
|
Cure accelerator with sodium ascorbate or ascorbic acid | |
Ready-to-eat cereal containing dried bananas |
✔
|
Promotes color retention |
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