The Application of Sodium Percarbonate in Food Processing: Uses, Safety and Regulatory Limits
Last updated: September 29, 2026
Sodium percarbonate is mainly used in food-processing facilities as an ingredient in oxygen-based cleaning formulations for equipment, tanks, pipes, utensils, floors and other production-area surfaces.
When dissolved in water, it releases hydrogen peroxide and sodium carbonate. This combination provides oxidative cleaning together with alkaline soil removal. It can help remove organic residues, stains, odors and deposits from suitable surfaces.
However, sodium percarbonate should not automatically be treated as a food additive, a no-rinse sanitizer or a chemical that can be applied directly to food. Direct food use, food-contact-surface use and antimicrobial claims are regulated separately and depend on the country, product formulation, label directions and intended application.
Quick Answer: How Is Sodium Percarbonate Used in Food Processing?
The most defensible applications of sodium percarbonate in the food industry include:
Cleaning tanks, pipes and removable equipment parts
Removing organic residues from brewery and winery equipment
Supporting formulated CIP and COP cleaning systems
Cleaning crates, trays, utensils and selected packaging equipment
Oxidative cleaning of floors, drains and non-product-contact surfaces
Supplying hydrogen peroxide in certain regulated processing systems
Serving as a raw material in formulated cleaning or antimicrobial products
Pure sodium percarbonate is not automatically an approved sanitizer simply because it releases hydrogen peroxide. If a microbiological reduction claim is required, the final product and process must comply with the applicable registration, label and validation requirements.
What Is Sodium Percarbonate?
Chemical Identity and Basic Properties
| Item | Information |
| Product name | Sodium Percarbonate |
| Common abbreviation | SPC |
| Alternative names | Sodium Carbonate Peroxyhydrate, Sodium Carbonate Peroxide, Oxygen Bleach |
| CAS number | 15630-89-4 |
| Formula | 2Na₂CO₃·3H₂O₂ |
| Appearance | White crystalline powder or granules |
| Main functions | Oxidizing agent, bleaching agent and cleaning-formulation ingredient |
| Components released in water | Hydrogen peroxide and sodium carbonate |
| Main food-industry role | Cleaning equipment and production environments |
| Important limitation | Direct food or food-contact use requires specific regulatory confirmation |
Sodium percarbonate is a solid addition compound of sodium carbonate and hydrogen peroxide. It is commonly available as uncoated or coated granules. Coated grades are designed to provide better storage stability and resistance to moisture.
Commercial products should be selected according to active oxygen, particle size, bulk density, moisture, coating system, dissolution rate and storage requirements.
How Sodium Percarbonate Works in Water
When sodium percarbonate dissolves, it separates into sodium carbonate and hydrogen peroxide.
The sodium carbonate raises the pH and helps loosen certain soils. The hydrogen peroxide provides active oxygen that can oxidize colored compounds, odors and organic residues.
Hydrogen peroxide can subsequently decompose into water and oxygen. This chemistry explains why sodium percarbonate is widely used in oxygen-based cleaning products.
Its performance still depends on:
The fact that it releases active oxygen does not guarantee sanitizing performance under every condition.
Main Applications in Food and Beverage Plants
Cleaning Tanks, Pipes and Processing Equipment
Sodium-percarbonate-based cleaners may be used to remove organic residues from suitable tanks, pipelines, mixers, filling equipment and other processing surfaces.
The alkaline component helps loosen soil, while the peroxide component provides oxidation and stain removal. This dual action can be useful where food residues contain pigments, proteins, fermentation deposits or odor-producing organic material.
Before industrial use, processors should confirm:
Heavy grease, mineral scale and mature biofilms may require additional surfactants, chelating agents, enzymes, acid cleaning or a separate validated sanitation step.
Brewery, Winery and Beverage Equipment Cleaning
Oxygen-based cleaners are widely used for cleaning brewery, winery and beverage-processing equipment.
Possible cleaning targets include:
Sodium percarbonate can help remove dried fermentation residues, colored deposits, yeast residue and odors. Formulated products may perform better than pure sodium percarbonate because they can contain surfactants, water conditioners and corrosion-control ingredients.
Cleaning and sanitizing should not be treated as identical steps. Equipment that has been cleaned may still require an approved sanitizer before production resumes.
Clean-in-Place and Clean-out-of-Place Systems
Sodium percarbonate may be included in formulated Clean-in-Place and Clean-out-of-Place products.
In a CIP system, the cleaning solution circulates through installed tanks, pipes and processing equipment. In a COP system, removable components are placed in a separate cleaning tank.
A validated process should control:
Chemical concentration
Flow velocity or mechanical action
Temperature
Contact time
Soil load
Return-solution condition
Final-rinse quality
Chemical residue
Microbiological results, where applicable
Pure sodium percarbonate should not be added to a CIP system based on a generic internet dosage. Oxygen release, foaming, compatibility and solution stability must be evaluated for the specific equipment.
Floors, Drains and Non-Product-Contact Areas
Formulated sodium-percarbonate products may be used in dry or wet sanitation programs for floors, drains, doorway areas, loading zones and other non-product-contact surfaces.
These applications can help manage organic soil and reduce the transfer of contamination through employee traffic, wheels or equipment movement.
For antimicrobial use in the United States, processors should verify the product’s EPA registration number, approved use sites, target organisms, application method and contact time.
The registration of a formulated product does not mean that every grade of raw sodium percarbonate has the same approved use.
Crates, Trays, Utensils and Packaging Equipment
Sodium-percarbonate-based cleaners may also be considered for suitable reusable crates, trays, utensils and external packaging-machine surfaces.
Food-contact surfaces require additional attention because cleaning residues may transfer to food. The product label or approved sanitation procedure should determine whether a potable-water rinse is required.
Processors should not assume that the terms “oxygen cleaner,” “food grade” or “chlorine free” mean that a product is automatically approved for no-rinse food-contact use.
Cleaning vs Sanitizing vs Disinfecting
These terms describe different functions.
| Function | Primary objective | Key requirement |
| Cleaning | Remove soil, food residue, grease, deposits and stains | Visual and measurable soil removal |
| Sanitizing | Reduce microorganisms to an acceptable level | Approved product and validated conditions |
| Disinfecting | Inactivate specified microorganisms on suitable surfaces | Registered claims, organisms and contact time |
| Sterilizing | Eliminate all viable forms of microbial life under defined conditions | Specialized validated process |
Sodium percarbonate is clearly useful as a cleaning-formulation ingredient. Whether a specific product can be called a sanitizer or disinfectant depends on the final formulation, registration and label.
Cleaning normally comes before sanitation because heavy soil and organic matter can consume oxidizing agents and protect microorganisms.
Can Sodium Percarbonate Be Used Directly on Food?
Sodium percarbonate should not be considered a universally approved direct food-processing aid.
The answer depends on:
United States Regulatory Considerations
In the United States, antimicrobial products used on food-contact surfaces are regulated according to their intended claims and uses. The EPA evaluates registered sanitizing and disinfecting products, while direct and indirect food uses may also involve FDA requirements.
A raw material’s CAS number, commercial “food grade” description or ability to release hydrogen peroxide does not establish approval for every food-processing application.
Before using a sodium-percarbonate product in a U.S. food plant, check:
EPA registration number, when antimicrobial claims are made
Approved use site
Food-contact or non-food-contact status
Required contact time
Application concentration
Potable-water rinse requirement
Target microorganisms
Label restrictions
Applicable FDA requirements
Plant HACCP or preventive-control procedures
The product label must take priority over a general supplier description.
European Union Regulatory Considerations
In the European Union, products intended to control microorganisms in food and feed areas fall within the Biocidal Products Regulation framework.
Peracetic acid generated from tetraacetylethylenediamine and sodium percarbonate has been evaluated for product type 4 food and feed areas. This is a specific active-substance system and does not create blanket approval for every pure sodium percarbonate product.
Users should verify:
A product authorized in one jurisdiction may not have the same authorization in another.
The Codex Lactoperoxidase System for Raw Milk
One specialized direct-processing example is the Codex lactoperoxidase system for preserving raw milk when adequate refrigeration is not feasible.
Codex CXG 13-1991 describes a controlled system involving sodium thiocyanate and hydrogen peroxide supplied in the form of sodium percarbonate. The guideline specifies 30 mg of sodium percarbonate per liter of milk under the defined procedure.
This is not a general recommendation to add sodium percarbonate to milk.
The Codex method:
Is intended for situations where adequate cooling is not feasible
Must be carried out by trained personnel
Should be controlled at a suitable collection point
Does not compensate for poor-quality raw milk
Does not replace hygienic handling
Does not remove the need for pasteurization before consumption
Must comply with national regulations
This narrowly defined Codex system should not be used as evidence that unrestricted sodium percarbonate addition is permitted in other foods.
Flour, Meat, Seafood and Produce Claims
Some commercial articles state that sodium percarbonate can be used to bleach flour, preserve meat, wash produce or extend the shelf life of seafood.
Such claims should not be applied globally without a specific legal basis.
Unless the intended use is expressly permitted by the relevant authority and supported by an approved product, processors should not apply raw sodium percarbonate directly to:
Flour
Fruit
Vegetables
Meat
Poultry
Seafood
Eggs
Finished foods
Potable water and locally approved produce-wash or processing-aid products should be used according to applicable regulations and label directions.
Benefits of Sodium Percarbonate in Food Plants
Solid Source of Hydrogen Peroxide
Sodium percarbonate provides hydrogen peroxide in a dry solid form. This can be convenient for the manufacture and transport of powdered cleaning formulations.
Combined Alkaline and Oxidative Cleaning
Sodium carbonate provides alkalinity, while hydrogen peroxide supplies active oxygen. This combination can remove a broader range of residues than either mechanism alone.
Chlorine-Free Chemistry
Sodium percarbonate itself does not introduce chlorine into the cleaning process. This may be useful where processors want to evaluate non-chlorine cleaning options.
“Chlorine free” should not be interpreted as automatically harmless, residue free or suitable for every material.
Low Chlorine-Type Odor
Sodium-percarbonate-based cleaners do not produce the characteristic odor associated with chlorine bleach. Nevertheless, ventilation and industrial hygiene controls may still be required.
Compatibility With Powder Formulations
Coated sodium percarbonate can be incorporated into powdered cleaners containing compatible builders and other ingredients. Formulation compatibility and storage stability must be tested.
Limitations and Material Compatibility
Sodium percarbonate is not suitable for every cleaning problem or every surface.
Important limitations include:
Activity decreases after dissolution
Organic matter consumes available oxidant
Hard water may contribute to carbonate or mineral films
Heavy grease may require surfactants or stronger alkaline chemistry
Mineral scale may require a separate acid-cleaning stage
Some metals can accelerate peroxide decomposition
Alkaline solutions may attack aluminum, copper or other soft metals
Oxygen release can create pressure in closed containers
Concentrated dust or solution can irritate or damage the eyes
The dry product is an oxidizer and must be protected from contamination
Sanitizing performance cannot be assumed without validation
Stainless steel is commonly used in food plants, but compatibility should still be confirmed for the actual grade, weld condition, concentration, temperature and exposure time.
Gaskets, seals, plastics and elastomers should also be included in compatibility testing.
How to Evaluate a Sodium Percarbonate Cleaning Process
Concentration, Temperature and Contact Time
Cleaning effectiveness depends on the relationship among concentration, temperature and time.
Too little chemical or insufficient contact time may leave soil behind. Excessive concentration or temperature may increase cost, decomposition, foaming, residue or material damage.
Follow the formulated product’s technical data sheet and validated plant procedure. Do not copy a household-cleaning or homebrewing dosage into an industrial food-processing system.
Water Quality and Mechanical Action
Water hardness can affect cleaning performance and contribute to deposits. A formulated cleaner may include chelating or sequestering ingredients to improve performance under hard-water conditions.
Mechanical action is also important. Depending on the system, it may be provided by:
Turbulent CIP flow
Spray pressure
Brushing
Agitation
Soaking
Ultrasonic action
Manual scrubbing
Chemical action should complement, rather than replace, proper process design.
Rinsing and Residue Control
Food-contact equipment should be rinsed whenever required by the product label, technical instructions or plant sanitation procedure.
The final rinse should be evaluated for:
pH
Conductivity
Visible foam
Carbonate deposits
Chemical residue
Odor
Potable-water quality
A “no-rinse” claim is acceptable only when the specific product is authorized and labeled for that use.
Cleaning Verification and Microbiological Validation
A plant should verify that the cleaning program consistently achieves its objective.
Possible verification methods include:
Visual inspection
ATP testing
Protein or carbohydrate residue tests
Conductivity or pH monitoring
Chemical titration
Allergen-specific testing
Microbiological swabbing
Environmental monitoring
Inspection of difficult-to-clean locations
Visual cleanliness alone does not confirm microbiological control.
Sodium Percarbonate Specification and COA Checklist
Food-processing and professional-cleaning formulators should request a current specification and lot-specific Certificate of Analysis.
| Parameter | Why it matters |
| Sodium percarbonate assay | Confirms product composition |
| Active oxygen | Indicates oxidizing capacity |
| Hydrogen peroxide equivalent | Supports formulation calculations |
| Moisture | Affects stability and caking |
| Particle size | Influences flow and dissolution |
| Bulk density | Important for dosing and packaging |
| Coated or uncoated grade | Affects shelf life and formulation stability |
| Dissolution rate | Important for cleaning-process preparation |
| pH of solution | Influences cleaning and compatibility |
| Iron and other metals | Can accelerate peroxide decomposition |
| Insoluble matter | Relevant to deposits and equipment cleanliness |
| Manufacturing date | Supports shelf-life management |
| Batch number | Provides traceability |
For food-industry applications, buyers should also request:
Safety Data Sheet
Technical Data Sheet
Complete composition information for the final cleaner
Country of origin
Intended-use statement
Food-contact or regulatory statement, where applicable
Storage and shelf-life information
Packaging specification
Transport classification
Applicable registrations for the final formulated product
The phrase “food grade” should not replace application-specific regulatory documentation.
Safe Handling and Storage
Sodium percarbonate is an oxidizing solid. It should be handled in accordance with the current supplier SDS and the facility’s chemical-safety procedures.
General precautions include:
Wear suitable eye, skin and respiratory protection
Avoid generating or breathing dust
Prevent contact with eyes and skin
Keep the product dry
Store in a cool, ventilated area
Protect it from heat and direct sunlight
Keep it away from combustible and organic materials
Keep it away from reducing agents and incompatible chemicals
Prevent contamination with metals, dirt or other chemicals
Do not return contaminated material to the original package
Do not store prepared solution in a sealed container unless specifically designed for oxygen release
Use clean, dry and compatible handling equipment
Do not mix sodium percarbonate with acids, chlorine-containing cleaners or other chemicals unless the combination has been professionally formulated and validated.
Supplier and RFQ Checklist
A complete request for quotation should state:
Product name: Sodium Percarbonate
CAS number: 15630-89-4
Intended application
Destination country
Required active oxygen
Coated or uncoated grade
Required particle size
Required dissolution rate
Quantity per order
Annual demand
Preferred packaging
Required shelf life
Required COA, SDS and TDS
Food-contact or regulatory-document requirement
Delivery destination
Preferred Incoterm
Sample requirement
Sample RFQ
Subject: RFQ for Sodium Percarbonate, CAS 15630-89-4
Dear Sales Team,
We are evaluating sodium percarbonate for use in a professional cleaning formulation for the food-processing industry.
Please provide the following information:
Please also confirm whether you can provide documentation relevant to our intended market and application.
Best regards,
[Name]
[Company]
Frequently Asked Questions
Is sodium percarbonate food grade?
Some suppliers market particular grades as suitable for food-industry formulations. However, “food grade” does not automatically authorize direct addition to food or no-rinse use on food-contact surfaces.
Always verify the exact intended use and applicable regulation.
Is sodium percarbonate safe for food-contact surfaces?
A properly formulated and authorized product may be suitable when used according to its label. Raw sodium percarbonate should not automatically be assumed to have food-contact approval.
Check concentration, contact time, surface type and rinse requirements.
Is sodium percarbonate a no-rinse sanitizer?
Not automatically. Use it as a no-rinse sanitizer only when the specific formulated product is registered or authorized for that purpose and the label explicitly permits no-rinse use.
Does sodium percarbonate kill bacteria?
The hydrogen peroxide released by sodium percarbonate can provide antimicrobial activity. Actual efficacy depends on concentration, temperature, contact time, pH, organic load and the target organism.
An antimicrobial claim requires appropriate product registration and validation.
Can sodium percarbonate be used to wash fruit and vegetables?
Do not use raw sodium percarbonate on produce unless the use is specifically authorized in the relevant jurisdiction and supported by approved product instructions.
A supplier’s general description is not sufficient evidence.
Can sodium percarbonate be added to flour or meat?
Direct application should not be assumed to be legal or safe. Authorization depends on the country, food category, processing purpose and permitted residue.
Processors should obtain written regulatory confirmation before any direct-food trial.
Can sodium percarbonate clean brewery equipment?
Yes. Sodium-percarbonate-based cleaners can help remove fermentation residue, stains and odors from suitable brewery equipment.
Cleaning may still need to be followed by a separately approved sanitizing step.
Is sodium percarbonate the same as baking soda?
No. Baking soda is sodium bicarbonate. Sodium percarbonate is a compound of sodium carbonate and hydrogen peroxide and acts as an oxidizing cleaner.
Can sodium percarbonate damage equipment?
High concentration, excessive temperature or prolonged contact may affect some metals, seals and coatings. Aluminum, copper and other soft metals require particular attention.
Always conduct compatibility testing.
Should a sodium percarbonate solution be prepared in advance?
Prepared solutions gradually lose activity. Follow the formulated product’s instructions and prepare fresh solution when required. Never store an oxygen-releasing solution in an unsuitable sealed container.
Conclusion
Sodium percarbonate has a useful but frequently misunderstood role in food processing.
Its strongest and most widely defensible application is as an ingredient in oxygen-based cleaners for equipment and food-production environments. It can provide alkaline cleaning and active-oxygen oxidation in one system, making it useful for tanks, pipes, beverage equipment, utensils, floors and other suitable surfaces.
It should not be presented as a universally approved food additive, produce wash or no-rinse sanitizer. Food-contact and direct-food uses must be evaluated against the regulations, registrations and label instructions that apply in the destination market.
For buyers sourcing sodium percarbonate for professional-cleaning formulations, key purchasing criteria include active oxygen, coating, particle size, dissolution, moisture, stability, packaging and documentation.
Aozun Chemical supplies sodium percarbonate for industrial and professional formulation requirements. Buyers can review the Aozun Sodium Percarbonate product page or contact the Aozun sales team to request the current specification, COA, SDS, sample and destination-based quotation.
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