Chelating Agents

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Chelating agents are multi-purpose organic complexes, which can soften water quality, complex metal ions in the process of boiling and bleaching; homogenizing and dispersing agents for reactive dyes, direct dyes, and reducing dyes.

Using chelating agents as boiling auxiliary can disperse dirt and impurities, can chelate and disperse calcium and magnesium ions in the boiling solution. It is conducive to the removal of pectin. It prevents the generation of insoluble calcium and magnesium salts deposited on the fabric, thus improving the fiber's moisture absorption and wool efficiency. Used as bleaching auxiliaries in the bleaching solution to add chelating dispersant PX-540, calcium, magnesium, iron, copper, and other metal ions have significant complexing power to prevent the fabric strength decline and hole generation, significantly improve whiteness.

In dyeing, adding chelating dispersant EN-540 can effectively complex the calcium and magnesium ions in the dyeing solution and have a strong dispersion effect on dyes and coatings to prevent dye precipitation.

The chelating agent uses the characteristics of the product chelate metal ions inside the water and has achieved softening the water.


What is the best chelating agent?

The chelating agent is an organic substance that can form stable "chelates" with specific unstable divalent metal ions, such as iron, manganese, zinc, etc. Enterobacteriaceae is the best chelating agent, and Enterobacteriaceae produced by E. coli is the strongest known chelating agent.


How do chelating agents work?

Chelating agents are compounds that react with metal ions to form stable, water-soluble complexes. Specific chelating agents bind iron, lead, or copper in the blood and can be used to treat excessive levels of these metals. Chelating agents can also be used to treat heavy metal poisoning.

1, adsorption of calcium and magnesium plasma, softening water quality, preventing metal ions from participating in chemical reactions, improving the washing effect of soap (soap), laundry powder, laundry cream, laundry detergent, laundry block, detergent, etc.

2, antiseptic efficiency: chelating agent can chelate the calcium ions on the bacterial cell membrane, thus making it easier for the antiseptic to penetrate the interior of the bacteria to achieve a better antiseptic effect especially the Aksu GLDA.

3, cleaning aids: The dirt and the substrate will form a solid calcium alkali between the stain and make it difficult to be cleaned by the table live. Chelating agents can destroy the calcium alkali, thereby increasing the cleaning effect of the table life.

4, so that the soap (soap) maintains a certain amount of moisture, oil to prevent the soap (soap) dry, cracked, plate.

5, so that the laundry powder particles disintegrate and dissolve quickly to improve the washing effect.


Why is EDTA used as a chelating agent?

EDTA is a multifunctional chelating agent. It can form four or six bonds with metal ions and chelates with transition metal ions and primary group ions. EDTA inactivates these enzymes by removing the metal ions from them and forming stable chelates with them.

EDTA is a representative substance of chelating agents. It can form stable water-soluble complexes with alkali metals, rare earth elements, and transition metals. In addition to sodium salts, there are also ammonium salts and various salts of iron, magnesium, calcium, copper, manganese, zinc, cobalt, aluminum, etc. EDTA is also an important indicator, and we can use it to titrate metal nickel, copper, etc. But only when we use it with ammonia to play the role of the indicator.


What is a natural chelating agent?

Natural chelation therapy uses natural chelating agents such as amino acids. We can also use other organic acids such as acetic acid, citric acid, ascorbic acid, and lactic acid as natural chelating agents.


What are the effects of chelating agents on food?

Calcium, zinc, iron, copper, and many other metals can interact with the food system components or act as cofactors for enzyme activity. By binding metals, chelating agents can delay/delay these activities, thus maintaining the functional and organoleptic properties of the food.

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