EDTA sedimentation problem?
I see 4 possibilties to avoid EDTA sedimentation:

Mechanical ways like shaking, mixing or container turning - but you say it is not applicable.

Increasing viscosity by thickening glycerol to  decrease the rate of sedimentation. Gel stages could probably even stop the sedimentation, but may not be applicable. You may want to try

Carboxymethyl cellulose (CMC)
Polyvinyl alcohol(PVA)
Polyvinylpyrrolidone/polyvidone/povidone (PVP)
Polyethylene glycol(PEG)


Other way would have been adjusting the glycerol density to match EDTA density if EDTA had not had too low density $\pu{0.86 g/cm^3}$ ( while glycerol  $\pu{1.26 g/cm^3}$). OTOH, if there was a chance to replace glycerol by ethanol 73 w/w %, having the same density as EDTA has ... but I guess  there is not.

It may be worthy to try some emulsifiers, but EDTA particles may be too large and emulsifiers may not be applicable for the suspension purpose.




Soy lecithin is another emulsifier and thickener
Pickering stabilization – uses particles under certain circumstances
Sodium phosphates - not directly an emulsifier, but modifies behavior of other molecules, e.g. caesin
Mono- and diglycerides - a common emulsifier found in many food products (coffee creamers, ice-creams, spreads, breads, cakes)
Sodium stearoyl lactylate
DATEM (diacetyl tartaric acid esters of mono- and diglycerides) – an emulsifier used primarily in baking
Simple cellulose – a particulate emulsifier derived from plant material using only water