Inhibited Glycols Fit for Food
According to Dow Chemical Co., Midland, Mich., a manufacturer of heat transfer fluids, inhibited glycols can enhance process efficiency, extend equipment life and improve overall economy while contributing to greater system cleanliness and safety.
The following characteristics help explain why glycols are so widely used in the food industry.
- Very low acute oral toxicity of propylene glycol, which is similar to glycerin. Ethylene glycol is of moderate acute oral toxicity.
- Good heat transfer and freeze protection with low volatility.
- Costly corrosion combated in heat transfer systems, when properly formulated with inhibitors.
- Practically odorless and colorless, although they sometimes are dyed for easy detection of system leaks.
- Glycol/water solutions (up to 80 percent glycol) are not considered flammable. They have no flashpoints when tested under the Tag closed-cup method.
For information on Dow's heat transfer fluids, visit www.dow.com/heatttans/.