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Food & Beverage

Enjoy the confidence of creating food that’s safe, consistent, and trusted by consumers with Lab Alley’s high-quality ingredients. Our food-grade chemicals are manufactured and handled with strict quality controls to support flavor integrity, product stability, and regulatory compliance — so you can focus on delivering great products to market.

 

Peracetic Acid is a reactive byproduct made from the mix of acetic acid and hydrogen peroxide. Within the food and beverage industries, peracetic acid is primarily used as a sanitizer throughout the processing and handling of various raw poultry, meat, and vegetable food materials, as well as during beverage bottling processes. It sterilizes all types of hard surfaces and kills bacteria that may result in health issues. Peracetic acid is highly effective, eco-friendly and has minimal toxicity.
 

In wineries, peracetic acid is primarily used to sanitize equipment, barrels, tanks, and other surfaces that come into contact with grapes, juice, or wine. It helps prevent the growth of spoilage microorganisms and maintains a clean and hygienic environment throughout the winemaking process. Peracetic Acid is normally applied to surfaces once they have been cleaned with alkaline cleaning agents or detergents and then rinsed to remove any residuals. The peracetic acid is applied, either by spraying, soaking, or circulation methods, and the concentration and contact time will vary depending on the specific food & beverage's protocols and intended use of the equipment. Using peracetic acid reduces the risk of contamination and ensures the production of high-quality wines.

 
Hydrogen peroxide is a strong oxidizer that can be used as a bleaching agent in certain foods like flour. It can also be utilized as an antimicrobial agent in food items like milk, as well as a sterilizer in food packaging materials. Most often, hydrogen peroxide is used, at higher concentrations, as a surface cleaner and disinfectant.
 
In the in wine industry, Hydrogen peroxide is an effective sanitizer to disinfect equipment, tanks, and barrels, and can also be used to sanitize fruit and grape handling equipment. Hydrogen peroxide can be used to remove wine stains from equipment, surfaces, and fabrics, and is often used to clean wine barrels and tanks, as well as in tasting rooms and wineries. In some cases, hydrogen peroxide can be used to introduce oxygen to wine during the winemaking process. This can help promote the development of desirable aroma and flavor compounds.
 
 

Ethyl Alcohol, more commonly known as Ethanol, is a crucial component in the food & beverage industry. Food grade ethanol, organic sugarcane ethanol, and organic corn ethanol has numerous applications throughout the food and beverage industries. It is the main ingredient in the manufacturing of alcoholic beverages and is also used in formulating extractions and flavors, such as vanilla, lemon, chocolate, cinnamon, and much more. To be considered safe for use in the food and beverage industries, non-denatured ethanol is required because it is free from additives and denaturants.

Ethanol has a number of various applications throughout the wine industry, including fermentation, extraction of flavor and aroma compounds, preservation, fortification, and titratable acidity adjustments. Ethanol is the primary alcohol produced during the fermentation process, and is the fundamental step in winemaking, where grape juice is transformed into wine. As a solvent, ethanol helps extract flavor and aroma compounds from grape skins, seeds, and other grape solids, which then contribute to the sensory characteristics and complexity of the resulting wine. Due to its antimicrobial properties, ethanol is a natural preservative, inhibiting growth of spoilage microorganisms, such as bacteria and fungi, in wine. The presence of ethanol helps extend the shelf life and stability of wine. Winemakers may choose to create fortified wines, like Port, Sherry, or Madeira, by adding additional ethanol to raise the overall alcohol content, sweetness, and flavor profile of the wine. Finally, ethanol content can impact the perception of acidity in wine, so winemakers take this into account when adjusting the titratable acidity levels of the wine to achieve a desirable sensory balance.

 
Caffeine powder can be found as a white crystalline form and is used mostly in the food and beverage industry in coffee, energy drinks, soft drinks, tea, and chocolate. It is a central nervous system stimulant and works to enhance and increase alertness, cognitive power, concentration, and performance.
Citric Acid is a tricarboxylic acid and can be found naturally occurring in citrus fruits like lemons and limes. Because it closely resembles table salt, it is commonly referred to as “sour salt” in markets and grocery stores. Throughout the food and beverage industries, citric acid is mostly used as a flavor enhancement in drinks, a preservative to inhibit the growth of bacteria, as a stabilizer during cheese processing and production, and as an additive in frozen foods to enhance the actions of antioxidants.
 

Sodium Benzoate is used mostly in the food and beverage industries as a preservative to prevent food from growing bacteria and molding. It helps to maintain freshness in foods by slowing or preventing changes in color, texture, flavor, and even pH levels. In beverages, sodium benzoate is used as a preservative to protect the taste and extend shelf life.

 

Activated carbon (charcoal) is a product widely used in the food and beverage industries due to its ability to purify. Food companies use activated carbon to remove undesired impurities, like taste, color, and smell. In the beverage production sector of this industry, activated carbon is used as a filtration media to remove toxic contaminants in the water purification process to ensure the quality meets specific standards and demands.