EDTA is a metal-chelating agent which removes the metal cofactors that many enzymes need, thus preventing the food spoilage. But, it is not mentioned under FSSA as preservative.
Antioxidant preservatives Antioxidant preservatives prevent foods from becoming rancid, browning, or developing black spots by suppressing the reaction that occurs when foods combine with oxygen in the presence of light, heat, and some metals. Antioxidants also minimize the damage to some essential amino acids and loss of some vitamins. Antioxidant preservatives, such as butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA), tert-butylhydroquinone (TBHQ), and propyl gallate (PG), stop the chemical breakdown of food that happens in the presence of oxygen by inhibiting the free radicals that help initiate and propagate these reactions.
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