Permanganate for Food and Beverage
Permanganate is a strong oxidizing agent and, as such, its chemistries are very effective when it comes to the manufacturing of high-quality products. In some applications it is added to remove unwanted impurities. In others, it may be simply to control unpleasant odors, a use for which permanganate is especially well suited.
Our CAIROX®, AQUOX® and CARUSOL® permanganates are used to help control hydrogen sulfide and other sulfur-based odorous compounds in a wide variety of industries including: meat, poultry, and fish processing; breweries, tanneries, dairy production, and hog production.
Brewery wastewater often contains organic compounds that involve sulfur components. These compounds break down to release odors, such as H2S and mercaptans. Permanganate addition to brewery wastewater or to brewery solids eliminates all unpleasant odors.
Beef and Poultry
Odors generated during beef and poultry processing are controlled by the addition of permanganate to wastewaters or when used to scrub odorous air. Rendering odors are converted quickly to non-odorous components.
Cheese and Dairy
Waste streams from dairy processing, and yogurt or cheese production contain milk proteins and sulfur-containing amino acids. These impurities break down to volatile, odorous compounds, such as hydrogen sulfide (H2S), mercaptans and other reduced sulfur organics. Permanganate reacts rapidly and completely with these products to eliminate neighbor complaints due to unpleasant odors.
Flavors and Fragrances
A variety of flavorings, fragrances and spices contain volatile components that will react with permanganate making them non-odorous. Permanganate scrubbers have been used at a variety of businesses to control odors associated with taco seasoning, cheese, onion seasoning, garlic oil, menthol, and eucalyptus oil.
Permanganate is used to eliminate coffee roasting odors by scrubbing the air in vertical counter-current towers.
The amine compounds characteristic of fish and fish cooking systems are oxidized and controlled by permanganate.
Potato, wheat, and corn starch have been converted to soluble forms by permanganate treatment. Oxidized starches have lower viscosity. The oily components of starch, which when they break down create rancid odors, are removed by treatment with permanganate.
Food Grade Carbon Dioxide Purification
Carbon dioxide may be sourced from a variety of industrial processes and the impurities can impart objectionable tastes and odors. This is an unwanted characteristic in food grade carbon dioxide (CO2). As one step in a multi-component purification system, permanganate has been used in gas scrubbing towers to remove reduced sulfur compounds, such as hydrogen sulfide (H2S), and primary amines (ethanolamine).