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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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