Singapore legislation
Regulation 26
Regulation 26
Sequestrants
Subregulation 1
In these Regulations, “sequestrant” means any substance which, when added to food, combines with a metal ion in the food and renders the metal ion inactive so as to stabilise certain characteristics associated with the food, including colour, flavour and texture.
Subregulation 2
No person shall sell or advertise for sale, with a view to its use in the preparation of food for human consumption, any sequestrant other than a permitted sequestrant specified in paragraphs (3) and (4).
Subregulation 3
Citric acid, phosphoric acid, and tartaric acid or the calcium salts of the abovementioned acids, as well as glycine may be added to food to serve as sequestrants.
Subregulation 4
Calcium disodium ethylenediaminetetraacetate may be used only in —
canned fish, including crustaceans and molluscs, at a level not exceeding 250 ppm;
mayonnaise, salad dressing, French dressing, fat spread, savoury sauce and margarine at a level not exceeding 75 ppm; and
soft drinks at a level not exceeding 33 ppm.