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Sequestrants

Sequestrants, also called chelators or metal scavengers, are additives. Sequestrants, or sequestering agents, are molecules which stabilize chemicals through a process known as chelation. Chelation a link to another wikipedia article would be appropriate here is the process in which several of these molecules, or ligands, each form several bonds to a central metal atom or molecule. When sequestrant ligands bond to the metal atoms, they surround them and seclude them, sequestering them from their surroundings [3]. This should be a separate paragraph from the remaining material

The oxidation process in foods shows how sequestrants interact with the metal atoms or ions. Metal ions are present in many foods, and these ions are the reason for oxidation. The oxidation process occurs when chemicals in a substance are exposed to oxygen. Oxidation can cause many unwanted effects. For example in food it can cause color loss, flavor loss, and rancidity in fat and oils. The sequestrants, when introduced to substances with metal ions, form stable complexes with the ions. This complex is called a chelate. Once a chelate is formed the metal ion’s reactive sites become blocked and the ions become inactive.[5]The blocking prevents any further reaction from happening. This inhibits oxidation and toxin formation, and stabilizes the overall chemical composition of the substance, which, in the case of some sequestrants, helps preserve food [1]. The reader would appreciate a section heading or bold text heading There are many different uses for sequestrants, but sequestrants are used primarily as food additives. [3]Sequestrants protect vitamins in foods. Vitamins become unstable when they are exposed to this oxidation process caused by metal ions, and sequestrants prevent this this is undefined from happening. [4] Sequestrants are also used in the peeling process of fruits and vegetables before they are canned. The sequestrants used are sugar acids because they are non-toxic. grammar is informal here During the chemical peeling process a solution called sodium hydroxide is used on the foods along with a solution called hard water. Hard water is simply water with very high mineral content, or high metal ion content. When these two solutions mix, sodium hydroxide and hard water can precipitate metals such as magnesium, calcium, and iron. When the sugar acid, sequestrant, is added this blocks the reactive sites of the metal ions in hard water, stopping the reaction between sodium hydroxide and hard water, and preventing the precipitation of metals with the fruits and vegetables.

Listed below are some of the common sequestrants used as food additives: [2] Calcium acetate                   Potassium phosphate Calcium chloride                  Sodium acid pyrophosphate Calcium citrate                   Sodium citrate Calcium gluconate                 Sodium diacetate Calcium phosphate                 Sodium gluconate Citric acid                       Sodium metaphosphate Disodium EDTA                     Sodium tartrate Glucono delta-lactone             Sorbitol Oxystearin                        Tartaric acid Phosphoric acid                   Triethyl citrate Potassium citrate

Sequestrants can also be used in the textile industry. Alkaline solutions are used in the dyeing of cloths. Alkaline solutions contain metal ions such as magnesium, calcium, and ferric. If these ions are present they have the possibility to partially precipitate the dyes, meaning the material would not have the capability of holding the color of the dye well. It would fade and wash away, losing color. If a sequestrant was added, it would chelate the magnesium, calcium, and ferric ions and prevent the precipitation of the dye. [6]

1. Duarte E. Diaz (2008, October 20). Chapter 7, A Review on the Use of Mycotoxin Sequestering Agents in Agricultural Livestock Production. Retrieved from Food Contaminants: Mycotoxins and Food Allergens. 2.Glenn D. Considine (2008, March). Chelates and Chelation. Retrieved from Van Nostrand’s Scientific Encyclopedia 10th Edition. 3.Glenn D. Considine (2008, March). Food Additives. Retrieved from Van Nostrand’s Scientific Encyclopedia 10th Edition. 4. Hunter, B. T. (1988, 08). Food for thought: Technological vs. biological needs. Consumers' Research Magazine, 71, 8. Retrieved from http://search.proquest.com/docview/197562904?accountid=28598

5. Vieira, E. R. (1996). Elementary food science. (4th ed., p. 196). New York: Chapman and Hall.

6. Mehltretter, C. L., Alexandar, B. H., & Rist, C. E. (1953). Sequestration by sugar acids. American Chemical Society, 45(12). '''Journal of the American Chemical Society? '''