ERCO manufactures basic chemicals for the food industry and provides chlorine dioxide expertise to meet the industry’s stringent sanitation standards.

Food producers require high-quality chemicals and reliable sanitation strategies to meet their markets’ needs. ERCO has served the food industry for many years and provides safe and reliable supply.

Food and Sanitation

Shot of green and red peppers passing under sprinklers while on a conveyor belt in a processing plant.International Dioxcide, Inc. (IDI), a division of ERCO Worldwide, has a variety of approved applications for using chlorine dioxide (ClO2) in food processing environments. These applications are used to sanitize food contact surfaces, rinse fruits and vegetables, and control slime and odour in cooling towers, to name a few.

Food Processing

The food industry uses hydrochloric acid (HCl) (after clicking on the link, scroll down to the section on HCl) in the processing and production of a variety of foods and food ingredients. One of the most important of these is in the production of corn syrups such as high-fructose corn syrup (HFCS).

Much of the HCl consumed in making HFCS is for regenerating the ion exchange resins that are employed to remove impurities. HCl can also be used to acid-modify cornstarch and to adjust the pH of intermediates, final product and wastewater.

HCl is also used in other food processing applications including the production of hydrolyzed vegetable protein and soy sauce. HCl is consumed in the production of artificial sweeteners and of lysine, choline chloride (both used primarily as animal feed additives) and citric acid.

ERCO has been producing HCl for many decades as part of its manufacturing of specialized inorganic chemicals. We are a reliable, safe supplier of this key commodity for your industry.

HCl manufactured at ERCO’s Port Edwards facility complies with the applicable rules found in the Food Safety Modernization Act (FSMA) as administered and regulated by the Food and Drug Administration (FDA).

These include the rules related to:

  • Current Good Manufacturing Practice (CGMP) and Hazard Analysis and Risk-Based Preventive Controls;
  • Sanitary Transportation of Human Food; and
  • Mitigation Strategies to Protect Food against Intentional Adulteration.
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