Caustic Detergents in Food Production Cleaning

In the food production industry, maintaining clean equipment and surfaces is critical for both the safety and efficiency of operations. Soil residues, left over from food processing, can contaminate products and create a fertile ground for microorganisms, leading to contamination risks and compromised product quality. To address this, the removal of these residues is a vital process, and caustic (alkaline) detergents play an essential role in achieving this cleanliness.

Common Soils in Food Production

Food production facilities are exposed to a variety of soils that can accumulate on equipment and surfaces. The most common types include:

• Fats and Oils: These come from animal and plant oils during the processing of meat, poultry, fish, sauces, and pastries.
• Proteins: These residues are found in products containing meat, fish, milk, eggs, or even plant-based proteins like beans and nuts.
• Sugars and Starches: Found in the processing of baked goods, vegetables, and sugary products, these residues can form sticky films on surfaces.

Let’s take a deep dive into how caustic detergents work to remove these common soils…

How Caustic Detergents Tackle Fats and Oils

Fats and oils are a prominent soil type in food processing, particularly in the handling of meats, sauces, and pastries. Caustic detergents are highly effective in breaking down fats and oils due to their active ingredient, sodium hydroxide (commonly known as lye). When sodium hydroxide comes in contact with fat or oil, it triggers a chemical reaction that converts the fat into soap – a process known as saponification. This not only helps clean surfaces but also makes it easier to rinse away the fat with water.

In cases of heavy fat build-up, excess foam (soap suds) or soap scum might form, requiring the use of specialised caustic detergents designed to control foam and deal with mineral-based soap scum. For hard fats, such as those from beef or lamb, applying warm water (around 45°C) can help soften the fat and facilitate its removal.

Addressing Protein Residues with Chlorinated Caustic Detergents

Protein residues, particularly from meat, fish, and dairy products, pose a unique cleaning challenge in food production. One of the most difficult protein soils to remove is blood, which can dry and become stubborn to clean. Additionally, plant-based proteins (from beans, peas, and nuts) can leave behind a varnish-like film.

The most effective way to break down protein residues is through chlorinated caustic detergents, which contain sodium hypochlorite (bleach). Sodium hypochlorite is an oxidizer that chemically breaks down protein residues into smaller, soluble components that can be easily rinsed away. This is the same process used in bleach to break down stains, making them colourless and easier to wash away.

Safety Considerations in the Use of Acidic Cleaners

While acidic detergents are highly effective, they must be handled with care, particularly in environments where chlorinated products are also used. Mixing acids with chlorinated detergents can lead to the release of toxic chlorine gas, which is hazardous to health. To ensure safety, it’s crucial that acidic and chlorinated cleaning products are not mixed or used simultaneously in connected areas, such as shared drains.

Removing Sugars and Starches

Food products that involve high-starch ingredients, like breads, cakes, pastries, and vegetables, can leave sticky films of sugar and starch on surfaces. While starch and sugar are generally water-soluble and easy to remove, they can become much more difficult to clean if they are exposed to heat during processing and burn on surfaces.

Caustic detergents, particularly when applied warm or hot, are effective in breaking down these carbohydrate residues. By using them at the right concentration, you can ensure thorough cleaning and prevent the buildup of stubborn films.

The Role of Foodclean Detergents

At Foodclean, we understand the importance of effective cleaning in food production. That’s why we offer a wide range of caustic and chlorinated caustic detergents, available in various formats to suit different applications, including Open Plant Cleaning (OPC) and Cleaning in Place (CIP).

Our FILM™ detergents are designed with a unique formulation that helps them cling to surfaces, offering superior contact time compared to traditional foams and gels. This allows for a more thorough clean, ensuring your equipment and surfaces are properly sanitised.
If you want to learn more about our products, feel free to visit our chemical product page.

Conclusion

Caustic detergents are invaluable tools in the food production industry. From removing stubborn fats and oils to tackling protein and carbohydrate residues, these powerful cleaning agents ensure that food processing facilities remain clean, safe, and hygienic. Whether you’re dealing with everyday soil or tough, burnt-on residues, the right caustic detergent can make all the difference in maintaining a smooth and effective operation.

Contact Foodclean today to discover our full range of cleaning products designed to meet the specific needs of your food production facility.