Hydrogen peroxide is an important industrial chemical today, but it also occurs quite frequently in nature, for example in rainwater or snow. In some living organisms, hydrogen peroxide is formed by certain enzymes as a by-product of biochemical reactions. Nature provides not only the enzymes that produce hydrogen peroxide, but also those that break it down into the biologically neutral substances water and oxygen.

Decomposition by catalase, an enzyme occurring in all plants, animals and microorganisms opens an easy and natural way for hydrogen peroxide elimination after processing steps. Enzyme catalyzed decomposition is the principal method for removal of hydrogen peroxide residues in food processing (except aseptic packaging) and preparation of food additives. 

Peroxide hydrogen is by far the most widely used peroxide for bleaching purposes in the food industry. Various types of compounds are bleached with peroxides - natural oils, waxes, gums, natural sugars and starches. Hydrogen peroxide is used for color adjustment not only for final products, but starting materials also. Such foods like herring, instant tea, starch, cheese whey, tripe or natural fatty acid emulsifiers are treated with peroxide hydrogen to increase whiteness. 

Hydrogen peroxide's antimicrobial and fungicidal activity is used for the preservation of aqueous solutions of natural proteins or carbohydrates (collagen of starch) or milk for cheese production. Before cheese making or the further processing of collagen solutions, hydrogen peroxide is removed by catalase. Preparation of various food additives is another application field of hydrogen peroxide. One of the technologically relevant methods of modified starch preparation is its treatment with oxidants, like hydrogen peroxide. 

For food processing applications Evonik supplies high purity hydrogen peroxide food grade PERSYNT® and other regional food grades. PERSYNT® food grades fulfill the purity requirements both of European Pharmacopoeia as well as of the American Food Chemical Codex.

DUROX® food grade hydrogen peroxide products meet the high purity requirements of the Food Chemicals Codex and are designed for use in foods in accordance with 21 Code of Federal Regulations. These products are used in aseptic packaging and other food sterilization and bleaching applications. However, no DUROX® varieties are approved for human or animal consumption.

DUROX® contains higher levels of stabilizer than DUROX® LRA and DUROX® LRD and should be used for applications requiring prolonged contact with stainless steel surfaces and for general food applications. DUROX® LRA should be preferred where extremely low residues are desired, such as in aseptic spray packaging applications.

• DUROX® Hydrogen Peroxide (35%, 50%)

  DUROX® is formulated for immersion-type aseptic packaging equipment and is more heavily stabilized to maintain hydrogen peroxide assay levels.

• DUROX® LRA 35% Hydrogen Peroxide and DUROX® LRD 35% Hydrogen Peroxide

  Products in the DUROX® LR family are recommended for spray-type aseptic packaging equipment and are designed to minimize residue build-up on spray nozzles.

• DUROX® Hydrogen Peroxide 70%

  The product is formulated for food related applications when diluted to 35% and 50% concentrations with proper quality water.

PERACLEAN® products have proven their effectiveness for bleaching and disinfection applications in the food industry for many years. Within the PERACLEAN® product line, Evonik offers products with a wide range of peracetic acid concentrations. A special feature of peracetic acid is its very broad spectrum of antimicrobial effects, its fast reaction and its excellent effectiveness at low temperatures.

PERACLEAN® does not form any chlorinated compounds. If discharged into an effluent stream, it rapidly decomposes into water, oxygen and acetic acid, which is readily biodegradable.

The use of peracetic acid in CIP or SIP (cleaning or sterilization in place) systems is common. Cleaning and disinfection are performed automatically according to a fixed program.

The detergents and disinfectants are used several times and are now stacked. The disinfectant dosage is controlled by regular analyses of the peracetic acid content.

The concentration of PERACLEAN® and the exposure time required for disinfection depend on the application, the frequency of cleaning and disinfection intervals and the resulting bacterial content. It is always advisable to carry out microbiological checks in order to optimize the concentration and exposure time for the respective disinfection task. The treated surfaces are always rinsed with water before reuse.