Food Industry Chemicals

Which reagents are used and how in food production

Each workshop has its own requirements for chemical products, and we have divided supplies by area.

• Bakery and confectionery industries. Ammonium carbonate leavens dough without yeast, diammonium phosphate activates fermentation, and citric acid stabilises fondants and fillings.
• Beverages and preservation. Orthophosphoric, citric and acetic acids form the flavour profile and preservative effect. Paraffin P-2 protects fruit and cheese from drying out.
• Sanitary treatment of equipment. Caustic soda, soda ash and sodium tripolyphosphate are included in CIP washing programmes for tanks, pipelines and packaging machines. Trilon B and sulfamic acid are used in periodic acid washes.
• Disinfection and asepsis. Hydrogen peroxide ensures the sterility of packaging and the production environment without a water rinse.
• Water treatment. Technical soda softens process water, and tripolyphosphate prevents scale formation in boilers and washing chambers.

Advantages of our products

• Laboratory certificate. Each batch is accompanied by a test report indicating the actual mass fraction of the active substance, impurity level and physical constants.
• Direct supplies. We work without intermediaries, receiving reagents directly from manufacturers, which excludes confusion with grades and the risk of dilution.
• Proper storage. The warehouse maintains conditions that prevent powder caking and loss of concentration in liquid forms.
• Warehouse programme in Moscow. Popular items are always in stock, prompt shipment to a food facility is possible on the day of the request.

To clarify the current price and place an order, contact our sales department. We will supply proven chemistry for all stages of the food production cycle.