The food additive calcium disodium EDTA (calcium disodium ethylene-diaminetetraacetate) may be safely used in designated foods for the purposes and in accordance with the conditions prescribed, as follows:

1. (a) The additive contains a minimum of 99 percent by weight of either the dihydrate C10H12O8N2CaNa2·2H2O or the trihydrate C10H12O8N2CaNa2·3H2O, or any mixture of the two.

2. (b) It is used or intended for use as follows:

   1. (1) Alone, in the following foods at not to exceed the levels prescribed, calculated as the anhydrous compound:

      Food	Limitation (parts per million)	Use
      Cabbage, pickled	220	Promote color, flavor, and texture retention.
      Canned carbonated soft drinks	33	Promote flavor retention.
      Canned white potatoes	110	Promote color retention.
      Clams (cooked canned)	340	Promote color retention.
      Crabmeat (cooked canned)	275	Retard struvite formation; promote color retention.
      Cucumbers pickled	220	Promote color, flavor, and texture retention.
      Distilled alcoholic beverages	25	Promote stability of color, flavor, and/or product clarity.
      Dressings, nonstandardized	75	Preservative.
      Dried lima beans (cooked canned)	310	Promote color retention.
      Egg product that is hard-cooked and consists, in a cylindrical shape, of egg white with an inner core of egg yolk	1 200	Preservative.
      Fermented malt beverages	25	Antigushing agent.
      French dressing	75	Preservative.
      Legumes (all cooked canned, other than dried lima beans, pink beans, and red beans)	365	Promote color retention.
      Mayonnaise	75	Do.
      Mushrooms (cooked canned)	200	Promote color retention.
      Oleomargarine	75	Preservative.
      Pecan pie filling	100	Promote color retention.
      Pink beans (cooked canned)	165	Promote color retention.
      Potato salad	100	Preservative.
      Processed dry pinto beans	800	Promote color retention.
      Red beans (cooked canned)	165	Promote color retention.
      Salad dressing	75	Preservative.
      Sandwich spread	100	Do.
      Sauces	75	Do.
      Shrimp (cooked canned)	250	Retard struvite formation; promote color retention.
      Spice extractives in soluble carriers	60	Promote color and flavor retention.
      Spreads, artificially colored and lemon-flavored or orange-flavored	100	Promote color retention.
      1 By weight of egg yolk portion.

   2. (2) With disodium EDTA (disodium ethylenediaminetetraacetate) in the following foods at not to exceed, in combination, the levels prescribed, calculated as anhydrous C10H12O8N2CaNa2:

      Food	Limitation (parts per million)	Use
      Dressings, nonstandardized	75	Preservative.
      French dressing	75	Do.
      Mayonnaise	75	Do.
      Salad dressing	75	Do.
      Sandwich spread	100	Do.
      Sauces	75	Do.

3. (c) To assure safe use of the additive:

   1. (1) The label and labeling of the additive container shall bear, in addition to the other information required by the Act, the name of the additive.
   2. (2) The label or labeling of the additive container shall bear adequate use directions to provide a final food product that complies with the limitations provided in paragraph (b) of this section.
4. (d) In the standardized foods listed in paragraph (b) of this section, the additives are used only in compliance with the applicable standards of identity for such foods.

[42 FR 14491, Mar. 15, 1977, as amended at 48 FR 10815, Mar. 15, 1983; 58 FR 52222, Oct. 7, 1993; 60 FR 33710, June 29, 1995; 65 FR 48379, Aug. 8, 2000]