Question:
Which of the following statements is TRUE?
Which of the following statements is TRUE?
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Common food chelators include EDTA, Citrates, and Polyphosphates. Think of them as chemical "claws" that grab metals to stop them from causing spoilage.
Updated On: Aug 7, 2026
- Chelating agents are compounds which form complexes with water
- Chelating agents are compounds which form complexes with solvents
- Chelating agents are compounds which form complexes with non‐metals
- Chelating agents are compounds which form complexes with metal ions
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The Correct Option is D
Solution and Explanation
Step 1: Understanding the Question:
The question asks for the correct definition and functional property of "chelating agents" in a chemical context relevant to food science.
Step 2: Detailed Explanation:
• Definition of Chelation: A chelate is a chemical compound composed of a central metal atom and a surrounding molecule (ligand). Chelating agents are ligands that possess two or more binding sites (multidentate) that "claw" or wrap around a metal ion.
• Mechanism: The chelating agent forms a stable ring structure with the metal ion. This effectively "masks" or sequesters the metal ion, preventing it from participating in undesirable chemical reactions.
• Role in Food Science: Metals like Iron ($Fe^{2+}/Fe^{3+}$) and Copper ($Cu^{2+}$) act as catalysts for lipid oxidation and enzymatic browning. By adding chelating agents like EDTA or Citric Acid, these metals are bound, which extends the shelf life and maintains the color and flavor of food products.
• Evaluation of Options:
• (A) and (B) are incorrect; chelating agents don't "complex" with water or solvents in a functional sense.
• (C) is incorrect because the target of chelation is specifically metal cations, not non-metals.
Step 3: Final Answer:
Chelating agents are substances that specifically bind with and stabilize polyvalent metal ions. Therefore, option (D) is the correct statement.
The question asks for the correct definition and functional property of "chelating agents" in a chemical context relevant to food science.
Step 2: Detailed Explanation:
• Definition of Chelation: A chelate is a chemical compound composed of a central metal atom and a surrounding molecule (ligand). Chelating agents are ligands that possess two or more binding sites (multidentate) that "claw" or wrap around a metal ion.
• Mechanism: The chelating agent forms a stable ring structure with the metal ion. This effectively "masks" or sequesters the metal ion, preventing it from participating in undesirable chemical reactions.
• Role in Food Science: Metals like Iron ($Fe^{2+}/Fe^{3+}$) and Copper ($Cu^{2+}$) act as catalysts for lipid oxidation and enzymatic browning. By adding chelating agents like EDTA or Citric Acid, these metals are bound, which extends the shelf life and maintains the color and flavor of food products.
• Evaluation of Options:
• (A) and (B) are incorrect; chelating agents don't "complex" with water or solvents in a functional sense.
• (C) is incorrect because the target of chelation is specifically metal cations, not non-metals.
Step 3: Final Answer:
Chelating agents are substances that specifically bind with and stabilize polyvalent metal ions. Therefore, option (D) is the correct statement.
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