EDTA 2NA 99%

According to GB 2760-2014, disodium ethylenediaminetetraacetic acid(Cas: 6381-92-6) can be used for jam, vegetable puree or sauce (except tomato sauce), with a maximum usage of 0.07g/kg; Used for preserved fruits (limited to sweet potato preserves), pickled vegetables, canned vegetables, canned nuts and seeds, and canned miscellaneous grains, with a maximum usage of 0.25g/kg; Used for compound seasoning, with a maximum usage of 0.075g/kg; Used for beverages (excluding packaged drinking water), with a maximum usage of 0.03g/kg. Meanwhile, GB 2760-2014 stipulates that disodium calcium ethylenediaminetetraacetic acid can be used as an antioxidant in compound seasonings, with a maximum dosage of 0.075g/kg.

Method: Synthesis reaction. EDTA disodium salt CAS: 6381-92-6 can be prepared by reacting EDTA with sodium hydroxide. Step: Add 292kg of ethylenediaminetetraacetic acid and 1200L of water to a 2000L enamel reaction tank, stir and add 270kg of 30% sodium hydroxide solution, and heat until all reactions are complete. Add hydrochloric acid to pH 4.5, heat to 90 ℃ for concentration, and filter. Cool the filtrate and filter out the crystals. Wash with water, dry at 70 ℃ to obtain disodium ethylenediaminetetraacetic acid.