Sequestrant

Sequestrants are substances that bind to metal ions, preventing them from reacting with other components in food. They are often synthetic compounds, though some occur naturally. They are typically produced through chemical synthesis.

Manufacturers add sequestrants to prevent undesirable changes in food, such as colour fading, rancidity, or texture deterioration caused by metal ions. They are commonly found in baked goods like cakes and pastries, as well as in processed foods where metal contamination might affect quality.

Sequestrants are authorised food additives in Great Britain and listed on the Register of Food Additive Authorisations. Regulatory bodies like EFSA have evaluated them. At typical intake levels found in food, they are not associated with adverse health effects. Evidence regarding their long-term impact at very high intakes is limited, but they are generally considered safe when used as permitted.