Solución de peróxido de hidrógeno de grado alimenticio (H₂O₂) CAS 7722-84-1

Tree Chem manufactures Food Grade Hydrogen Peroxide (CAS 7722-84-1) with ultra-low impurities y high chemical stability, suitable for applications in food packaging sterilization, beverage production, y pharmaceutical-grade cleaning. Produced under strict quality control and traceable batch management, our food-grade hydrogen peroxide complies with international safety standards and provides consistent performance for regulated industries.

For orders or cooperation, please contact info@cntreechem.com.

Especificación

Información básica

Especificación técnica

Aplicaciones

Dairy Industry

• Food grade hydrogen peroxide plays a crucial role in the dairy industry, primarily used for aseptic packaging sterilization, equipment disinfection, y raw milk preservation. During aseptic packaging, 30–35% hydrogen peroxide is sprayed or immersed onto packaging materials, then evaporated by hot air at 120–150°C to ensure complete sterilization. This process enables long shelf life and microbial safety for milk products.
• In equipment sterilization, hydrogen peroxide is widely used in CIP systems at 0.5–1% concentration to disinfect pipes, tanks, and filling lines. When used for milk preservation, diluted hydrogen peroxide (1:1000–1:3000 ratio) extends the shelf life of raw milk by reducing microbial contamination. It is also used in activating the lactoperoxidase system to inhibit bacterial growth during storage.

Beverage Industry

• In beverage production, hydrogen peroxide ensures aseptic filling and surface disinfection of bottles, caps, and aluminum packaging. It provides an effective, residue-free sterilization method. Typical concentrations range from 30% to 35%, applied as mist, vapor, or immersion, with temperatures between 60–80°C for 30–60 seconds.
• It is also used for CIP cleaning systems, where a 0.5% hydrogen peroxide solution disinfects syrup tanks, carbonators, and filling machinery. In water treatment systems, hydrogen peroxide at 10–50 ppm eliminates microorganisms and organic residues, ensuring safe and high-quality beverage production.

Seafood Processing

• Food grade hydrogen peroxide is used extensively in seafood processing for preservation, disinfection, and parasite control.
• For preservation, seafood is immersed in 0.3–0.5% hydrogen peroxide solution for 10–15 minutes to kill surface bacteria and enhance color brightness. Spraying 0.1–0.2% hydrogen peroxide during storage helps maintain hygiene and freshness. For parasite elimination, 1–2% solutions are used to inactivate nematodes and trematodes. Hydrogen peroxide is also applied to disinfect equipment, containers, and processing environments, maintaining compliance with hygiene standards in export-oriented seafood industries.

Meat Processing

• In meat processing, hydrogen peroxide serves as a surface disinfectant and cleaning agent. Applying 0.5–1% hydrogen peroxide removes microorganisms on carcass surfaces, while 3–5% solutions dissolve blood and fats, improving appearance and sanitation. Regular use on equipment, knives, and cutting boards ensures microbial control and prevents cross-contamination.

Fruit and Vegetable Processing

• Hydrogen peroxide is a safe, eco-friendly sanitizer for fruits and vegetables. A 3% solution effectively removes pesticide residues and microbial contaminants from produce. Short immersion (5–10 minutes) followed by rinsing with clean water can reduce pesticide residues by over 50% and microbial load by over 90%.
• It is also used for preservation and peeling—low concentrations (0.05–0.1%) delay mold growth and spoilage, while 5–10% hydrogen peroxide replaces conventional chemical peeling agents, offering a cleaner, greener alternative for processing.

Bakery Industry

• In baking, hydrogen peroxide improves flour quality and dough performance. Treating flour with 0.1–0.2% hydrogen peroxide enhances whiteness and strengthens gluten elasticity. Small additions during bread fermentation improve texture, aeration, and shelf life. Furthermore, 0.5% solutions are used for disinfecting ovens, mixers, and conveyor systems to maintain hygienic production.

Food Packaging

• Food grade hydrogen peroxide is essential in aseptic packaging y material sterilization. It sterilizes plastic films, paper, and metal containers using vapor, spray, or immersion methods. During aseptic filling, heated hydrogen peroxide ensures microbial-free packaging, allowing products like milk and juice to remain shelf-stable at ambient temperatures. It is also used to disinfect storage environments during transport and logistics.

Emerging Applications and Trends

• Recent developments include smart sterilization systems, nanotechnology-based formulations, y eco-friendly production processes. Hydrogen peroxide is being integrated into automated sterilization systems with IoT monitoring, ensuring precise dosing and minimal residue. In sustainable manufacturing, new bio-based and electrochemical production methods are reducing carbon emissions and improving purity for food contact applications.

Almacenamiento y manipulación

• Almacenar en cool, well-ventilated areas away from sunlight.
• Uso exclusivo food-grade polyethylene containers.
• Evite el contacto con metals and organic substances.
• Keep storage temperature below 30°C.
• Manejar con clean, dedicated equipment para evitar la contaminación.

Aviso de uso

• Always dilute before use according to standard operating procedures.
• Do not mix with incompatible chemicals.
• Usar protective gear (gloves, goggles, mask) when handling.
• Eliminar los residuos según food safety regulations.
• For sensitive applications, verify purity by lab testing before use.
• Aseptic milk packaging formulation: hydrogen peroxide 35%, applied by spraying at 120°C for 3 seconds; hydrogen peroxide sterilizes packaging surfaces and decomposes into water and oxygen without residue.
• Beverage bottle sterilization formulation: hydrogen peroxide 30%, vaporized at 70°C; hydrogen peroxide ensures aseptic filling and microbial control.
• Seafood preservation solution: hydrogen peroxide 0.3–0.5%, immersion for 10–15 minutes; hydrogen peroxide eliminates surface bacteria and maintains product freshness.
• Meat surface disinfection formula: hydrogen peroxide 1%, sprayed on carcass surfaces for 5–10 minutes; hydrogen peroxide kills pathogens and removes blood residues.
• Fruit and vegetable cleaning solution: hydrogen peroxide 3%, immersion for 5–10 minutes; hydrogen peroxide removes pesticide residues and reduces microbial counts.
• Bakery equipment disinfection solution: hydrogen peroxide 0.5%, applied by spraying or wiping for 10 minutes; hydrogen peroxide controls microbial growth and prevents mold contamination.
• Food packaging sterilization process: hydrogen peroxide 35%, vaporized at 80–90°C; hydrogen peroxide sterilizes packaging materials and decomposes safely to water and oxygen.

Embalaje

• 25 kg food-grade HDPE drum
• 30 kg food-grade HDPE drum
• 1000 L IBC tank
• Embalaje personalizado disponible a pedido.