Hydrogen Peroxide 35%

Hydrogen peroxide is one of the most widely used disinfectants for sterilizing cardboard and plastic packaging materials intended for contact with food products. Most aseptic packaging systems use hydrogen peroxide at a concentration of 35%, more rarely at 25%.

Disinfection achieved with hydrogen peroxide does not lead to any toxic by-products (only water and oxygen) and the small excess of hydrogen peroxide is removed when drying the packaging with hot sterile air. No additional rinsing with sterile water is required, unlike some other chemicals.

Uses

Hydrogen Peroxide 35% is a unique product of high-purity and high-performance hydrogen peroxide specialty products.

This product range has been specially designed for all aseptic technologies (spray, vapor or bath processes) as a disinfectant for cardboard and PE/ PET packaging in direct contact with food and beverages.

Aseptic Technologies

“Bath technology”:

* The packaging material (cardboard rolls or plastic film) is taken from a reel and dipped into a bath of aqueous 35% hydrogen peroxide whose temperature is generally 60 to 85°C, depending of the aseptic machine. Contact time with the solution is a few seconds and excess solution is removed by squeeze rolls and/or air jets after removal of the material from the bath, which leaves a thin film of solution that is then dried by hot air. In bath aseptic technologies, hydrogen peroxide stability is the key parameter.

“Spray technology”:

* This is the method for preformed cardboard containers, plastic bottles and plastic preforms whereby hydrogen peroxide is sprayed in the form of small dispersed droplets. Further hydrogen peroxide vaporization ensures the complete sterilization of the inner surface of the packaging, and further hot sterile air drying removes hydrogen peroxide residue. In spray aseptic technologies, hydrogen peroxide dry residue is the key parameter. It is even versatile enough to meet the 2 technologies requirements. Furthermore, hydrogen peroxide can also be used as a bleaching agent in the food industry based on local regulations