Food grade Ethyl Alcohol

MF: CH3CH2OH             Weight: 46

Structure of Ethyl Alcohol:

1.   Overview of Food grade Ethyl Alcohol

Ethyl Alcohol (CAS NO: 64-17-5), chemical name ethanol, is an important organic chemical raw materials. Many senior organic chemical products are synthesized from Ethyl Alcohol begins. The consumption of Ethyl Alcohol is mainly used to blending white wine and other Ethyl Alcoholic beverages, our country is a big country of production and consumption, consumption of Ethyl Alcohol production first began in ancient winemaking techniques. At present, Chinese annual consumption of Ethyl Alcohol production capacity is five million tons, the actual annual production is three hundred tons. The main production plants are ethanol plant in Nanyang, Henan, Shandong and Ethyl Alcohol Group Co., Ltd. Tengzhou Niangjiuzongchang, Beijing Red Star Brewery Group Limited.

2. The nature of Ethyl Alcohol

Ethyl Alcohol is a colorless transparent volatile and flammable liquid, with wine aroma and spicy taste stimuli. Proportion of 0.7893 (20/4 ℃), melting point -117.3 ℃, boiling point 78.4 ℃. Ethyl Alcohol is soluble in water, methanol, ether and chloroform. Camphor, resin or pigment, or insoluble in water, soluble substance, can be dissolved in Ethyl Alcohol. Clear wine is hygroscopic form azeotropes with water, when the distillate at 78.10 ℃. Ethyl Alcohol vapor mixed with air can form explosive mixtures explosion limit of 3.5 to 18.0% (volume). Ethyl Alcohol irritating to the skin, and its dilute solution into a small drink exciting; many are feeling tired and drunk drinking; excessive drinking will lead to death. Ethyl Alcohol has sterilization performance, 75% Ethyl Alcohol sterilization strongest.

3. Uses of Food grade Ethyl Alcohol

Consumption of Ethyl Alcohol is mainly used to manufacture a variety of wine and Ethyl Alcoholic beverages, also used in the production of pharmaceuticals and flavors and fragrances.

4. The manufacturing method of Food grade Ethyl Alcohol

The manufacturing method of Ethyl Alcohol consumption mainly starch fermentation.

Main ingredients: corn, sugar cane, sugar beet, sorghum, cassava, melons, dried and powder residue and so on.

Corn, sorghum, potatoes, which contain large amounts of starch, but not directly into ethanol, starch must be approved by saccharification enzyme (Diast ase) hydrolyzed to glucose before they can ferment into Ethyl Alcohol and carbon dioxide. The presence of large malt saccharification enzymes may also be used koji mold enzymes.

The main process of the first grinding grain, to be cooked, so that the paste, and powder or curved with a large malt saccharification and adjusted to a sugar solution containing 10 to 15%, and then into the fermenter for fermentation. After primary distillation and rectification, you can get 95% Ethyl Alcohol.

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