The definition of a sequestrant is a food additive or preservative whose role is to improve the quality and stability of the food products. Sequestrants form chelate complexes with polyvalent metal ions, especially copper, iron and nickel, which serve as catalysts in the oxidation of the fats in the food.
- Calcium acetate
- Calcium chloride
- Calcium citrate
- Calcium diacetate
- Calcium disodium EDTA (E385)
- Calcium gluconate
- Calcium hexametaphosphate
- Calcium phosphate, monobasic
- Calcium phytate
- Citric acid
- Dipotassium phosphate
- Disodium phosphate
- Glucono delta-lactone (E575)
- Isopropyl citrate
- Monoisopropyl citrate
- Potassium citrate
- Potassium gluconate (E577)
- Sodium acid phosphate
- Sodium citrate
- Sodium diacetate
- Sodium gluconate (E576)
- Sodium hexametaphosphate (E452i)
- Sodium metaphosphate
- Sodium phosphate (mono, di, tribasic)
- Sodium potassium tartrate
- Sodium pyrophosphate
- Sodium pyrophosphate, tetra
- Sodium tartrate
- Sodium thiosulfate
- Sodium tripolyphosphate
- Stearyl citrate
- Tartaric acid
Helpful Links and References:
- Definition of a sequestrant: https://en.wikipedia.org/wiki/Sequestrant
- To read more about the individual sequestrants: https://www.food-info.net/uk/e/e577.htm
- More on sequestrants: https://www.chm.bris.ac.uk/webprojects2001/anderson/sequestrant.htm