Sodium chlorite is not generally used directly in food, beverage, or brewing applications. It is used to generate chlorine dioxide (ClO2). Chlorine dioxide (ClO2) is more commonly used directly in the food and beverage industries, and broader applications.
Sodium chlorite and chlorine dioxide are often used in the food, beverage, and brewing industries as disinfectants or sanitizing agents. In these industries, these compounds are particularly valuable for their ability to control microbial contamination without leaving harmful residues.
General Sanitation: Breweries use chlorine dioxide for general sanitation purposes, including cleaning of tanks, lines, and other equipment. Its effectiveness at low concentrations makes it a cost-effective and environmentally friendly option.
Yeast and Mold Control: Chlorine dioxide helps control the growth of unwanted yeast and mold in brewing equipment, which can affect the taste and quality of the beer.
Water Treatment: As in the beverage industry, treating water is crucial in breweries. Chlorine dioxide ensures that the water used in brewing is free from contaminants that could affect the fermentation process or the flavor of the beer.
Controlling Off-flavors: Chlorine dioxide helps reduce the risk of spoilage organisms like wild yeast, molds, and bacteria that can cause off-flavors or alter the final taste of the beer. It also doesn’t leave undesirable residual tastes, unlike chlorine.
Wine and Juice: Chlorine dioxide is used to sanitize the equipment in wineries and juice processing plants to avoid contamination and spoilage. It is also used in some instances to reduce microbial growth in fruit juices, improving their shelf life.
