Chelating agents

  • T. Nauta


Free metal ions in food systems may form insoluble or coloured compounds or catalyse degradation of food components, resulting in precipitation, discoloration, rancidity or loss of nutritional quality.


Phytic Acid Tartaric Acid Gluconic Acid Chelate Agent Potassium Citrate 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


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Further reading

  1. Ablett, R. F. and Gould, S. P. (1986) Frozen storage performance of cooked cultivated mussels (Mytilus edulis L.). Influence of ascorbic acid and chelating agents. Journal of Food Science 51 (5), 1118–1121.Google Scholar
  2. Furia, T. E. (1964) EDTA in foods. A technical review. Food Technology 18 (12), 50–58.Google Scholar
  3. Hole, M. (1980) Chelation reactions of significance to.the food industry. Process Biochemistry 15 (2), 16–19, 24.Google Scholar
  4. Kilara, A., Witowski, M., McCord, J. Beelman, R. and Kuhn, G. (1984) Development of acidification processing technology to improve colour and reduce thermophilic spoilage of canned mushrooms. Journal of Food Processing and Preservation 8 (1), 1–14.Google Scholar
  5. Kleyn, J. G. (1971) Biological Preservation of Beer. US Patent No. 4, 299, 853.Google Scholar
  6. Schuster, G. (1981) Herstellung and Stabilisierung von Lebensmittelemulsionen. Seifen, Oele, Fette, Wachse 107 (14), 391–401.Google Scholar
  7. Shah, B. G. (1981) Chelating agents and bioavailability of minerals. Nutrition Research 1 (6), 617–622.Google Scholar

Copyright information

© Springer Science+Business Media New York 1991

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  • T. Nauta

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