Читать книгу Food Chemistry - Группа авторов - Страница 88

Sequestering agents are also known as chelating agent. They protect food products from chemical, oxidative, and enzymatic reactions that promote deterioration of food through chelation during processing and storage. They form chelate with polyvalent metal ions like copper, iron, and nickel. Even at very low concentration of these metal ions as low as 0.05 ppm, they can cause rancidity, discoloration, spoilage in texture, odor, and flavor. Copper can affect ascorbic acid, folic acid, vitamin E, and thiamine. Vitamin A will be destroyed by both copper and iron. Fats and oils are also oxidized in presence of metal ions that act as catalyst. Examples of chelating agents are EDTA, polyphosphate, citric acid, and tartaric acid.