Before we get into how COREFROST™ ALV is changing the food and beverage game and what that means for the future, let’s take a quick look at why Heat Transfer Fluids (HTFs) matter. HTFs are responsible for maintaining the integrity of critical temperature control systems by protecting them from freezing, corrosion, and biofouling. This allows systems to maintain consistent temperature, preventing spoilage and ensuring taste and texture remain optimal. Equally important, they ensure compliance with strict food safety standards, because in food production, safety is non-negotiable.
But how is COREFROST™ ALV different from run of the mill HTF options like Ethylene Glycol (EG) or Propylene Glycol (PG)? What’s the advantage of using it over other chemicals that engineers and managers have relied on for decades?
Safety
Safety is one of the main factors that sets COREFROST™ ALV apart from the competition. It’s not only non-toxic and made of bio-derived base fluids, but the ALV Plus version is NSF HT1 certified for incidental food contact, a critical requirement in the food and beverage industry. Ethylene Glycol is toxic and not appropriate for food applications. In contrast, Propylene Glycol can be NSF HT1 certified for indirect food contact, but its elevated viscosity compromises efficiency and contributes to system degradation.
Viscosity and Efficiency
Viscosity and Efficiency are critical elements that energy managers and engineers take into consideration when it comes to choosing their HTF. This is where EG and PG fall flat in comparison to COREFROST™ ALV. When temperatures drop, managers want to know they have a fluid they can trust. In low temperatures PG and EG both increase in viscosity, which in turn increases energy consumption and causes system pressures to drop. In these same environments COREFROST™ ALV maintains a lower viscosity, even in subzero temperatures, reducing the pumping energy used and improving heat transfer efficiency. For detailed charts and an in-depth comparison of COREFROST™ versus Propylene Glycol, see: COREFROST™: The Advanced Low Viscosity Alternative to Propylene Glycol.
A Versatile Solution for Both
As the food and beverage industry continues to demand higher standards for safety, sustainability, and operational efficiency, the choice of heat transfer fluid becomes more critical than ever. COREFROST™ ALV ensures that products stay fresh and safe, that systems run efficiently, and that compliance is never in question. The future of food cooling isn’t about compromise or cutting corners; it’s about innovation and safety. At CORECHEM, we’re proud to be leading the way.
Learn more about COREFROST™ Low Viscosity Heat Transfer Fluid, today!
