What are Chelating Agents? Types, Role & Functions in Food Products

Chelating Agents are now widely used in food products as an ingredient. Do you know what are chelating agents and what they do in our food products? I Guess on 60% people knew that. So in this article i will tell these things including the type of chelating agents used for baked products biscuits and cookies.

What are Chelating Agents ?

Chelating agent is a chemical substance that prevents oxidation and increases shelf life stability via the capability to form more than one bond with a metal ion. When it makes a extra bond then the energy requirement to break this bond is high which makes it more stable in the atmosphere.

Chelating agents are widely used in almost all kinds of baked products such as breads, rolls, flat breads, tortillas, crackers, pastries, cookies, sponge cakes, and baking mixes to serve the purpose of increasing product quality, including increasing shelf life to provide a better item for consumers.

Types of Cheating Agent

  • Ethylenediamine (EDTA)
  • Disodium pyrophosphate
  • Phosphoric Acid
  • Citric Acid

How chelating agent functions in Food Product – Role & Function

  • A chelating agent acts as a link between one or more compounds creating a more secure attachment less susceptible to oxidation.
  • In the baking industry a chelating agent serves as an additive to increase stability within the binding of ingredients, preserve integrity of the product as well as flavor, color, and desirable texture attributes.
  • The most important function of a chelating agent is the ability to trap metal ions that would otherwise shorten the shelf life of a baked product and lead to a more rapid rate of discoloration and degradation.
  • There are two key characteristics necessary for a chelating agent to be functional. First, the chelating agent requires two different binding sites available for the metal it chelates, to share electrons with.
  • Secondly, the chelating agent has to have the ability to coordinate with the metal ion to achieve a ring formation.
  • Any agent lacking two binding sites upon which to share electrons or the inability to form a ring with the metal ion at hand cannot be considered a true chelating agent.

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