Sequestrants

Sequestrants are substances that are added to foods to preserve their stability . They prevent or slow down reactions between other food components that could affect their quality or shelf life.

They are able to sequester (bind and make inaccessible) those metal cations (e.g. copper and iron) which are responsible for catalyzing the initiation of oxidative rancidity of fats and vitamins in food. These naturally occurring metals can be present as a result of the use of metal processing contact surfaces, in the water used to process these foods, in various additives (eg salt) and in the muscles themselves.

The most common sequestrants include citric acid, ascorbic acid, lactic acid and phosphates. These substances are used to limit reactions between other food components such as proteins, fats and sugars.

What specific sequestrants are used in the food industry?

Why are sequestrants added to foods?

These substances are used in various foods and beverages, in addition to preserving their stability (resulting in a longer shelf life, improving the texture and taste of the final product), also as preservatives, to protect taste and color during cooking and subsequent storage in the freezer, and to protect unsaturated fatty acids acids and vitamins.

In which foods can we find sequestrants?

Are sequestrants safe for us?

These food additives usually do not have a negative effect on the human body. On the contrary, they can be useful for us, because free metal ions could harm us in larger quantities.

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