Britannica Sources used in this answer

Why do chelating agents bind minerals such as calcium and magnesium?

Created from Britannica articles using AI. AI can make mistakes, so verify using Britannica articles.

A woman reads the nutrition labels on two brightly colored boxes of cereal. — food additive Labels provide information on a food product's ingredients and nutritional value.

In the context of food processing, chelating agents—also known as sequestering agents—are used to protect food products from enzymatic reactions that lead to deterioration during storage and processing.1

These agents bind to minerals such as calcium and magnesium because these minerals often act as essential cofactors for the activity of specific enzymes. By binding these metal ions, chelating agents effectively inhibit the enzymes that would otherwise promote food spoilage.1

Chemically, a chelate is a coordination compound where a central metal atom is attached to a large molecule, called a ligand, forming a stable cyclic or ring structure. Chelating agents, such as ethylenediaminetetraacetic acid (EDTA), are effective because they form these stable complexes, preventing the metal ions from participating in unwanted chemical or biological reactions within the food product.21