Food Grade (FCC) chemicals

What the grade means

Food grade covers two things: a specification for identity, assay and impurities, and evidence that the material was produced and handled under food safety controls. The best-known specification is the Food Chemicals Codex, published by the United States Pharmacopeial Convention. Other references include JECFA monographs, EU purity criteria for E-number additives and Indian FSSAI regulations.

Typical specification points

Anhydrous citric acid to FCC, for example, requires 99.5 to 100.5 percent assay, lead at or below 0.5 mg/kg, a pass for oxalate, residue on ignition at or below 0.05 percent and water at or below 0.5 percent. Heavy metal limits such as lead and arsenic matter most in food specifications.

When to choose it

Choose food grade whenever the chemical ends up in food, drink, supplements or animal feed, or contacts food during processing. A reagent grade is not a substitute, even if its assay is higher, because it lacks the manufacturing controls.

Documentation

Each lot ships with a COA and GHS SDS. Allergen, GMO, halal, kosher and food safety certificates depend on the producer, and we confirm availability before quoting. See food and beverage applications.