Food Grade Hydrogen is a high-purity hydrogen gas specifically refined, certified, and controlled for direct and indirect contact with food products. It is widely used in edible oil hydrogenation, food preservation, modified-atmosphere packaging (MAP), beverage processing, and controlled food-processing environments.
Unlike industrial hydrogen, Food Grade Hydrogen must comply with food safety regulations, ensuring it introduces no toxic, odorous, or reactive contaminants that could affect food quality, taste, aroma, or shelf life.
Regulatory Compliance & Standards
FDA (21 CFR) – U.S. food processing standards
FSSAI (India) – Food Safety and Standards Authority of India
EU Food Additive & Processing Aid Regulations
Codex Alimentarius (FAO/WHO)
ISO 22000 / HACCP food safety systems
EIGA / CGA food-grade gas guidelines
Key Characteristics
High Purity (99.9%+)
Free from carbon monoxide, carbon dioxide, sulfur compounds, hydrocarbons, and moisture—preventing off-flavors, odor contamination, and food degradation.
Food-Safe & Non-Toxic
Colorless, odorless, tasteless gas that leaves no residue and is recognized as safe when used under controlled food-processing conditions.
Highly Effective Reducing Agent
Essential for hydrogenation of edible oils and fats, enabling controlled texture, melting point, and shelf stability.
Chemically Stable & Non-Reactive
Does not alter taste, aroma, color, or nutritional profile and is fully compatible with SS 304 / SS 316 food pipelines.
Moisture-Free & Clean
Low dew point prevents microbial growth, oxidation, and rancidity in food products.
Physical & Chemical Properties
| Property | Typical Value |
|---|---|
| Chemical Formula | H₂ |
| Purity | ≥ 99.9% |
| Molecular Weight | 2.016 g/mol |
| Density (STP) | 0.0899 kg/m³ |
| Energy Content | ~120 MJ/kg |
| Boiling Point | −252.9°C |
| Melting Point | −259.1°C |
| Flammability Range | 4–75% in air |
| Auto-Ignition Temperature | ~585°C |
| Color / Odor / Taste | None |
Typical Impurity Limits
| Impurity | Maximum Allowable Level |
|---|---|
| Oxygen (O₂) | ≤ 50 ppm |
| Nitrogen (N₂) | ≤ 100 ppm |
| Carbon Monoxide (CO) | ≤ 10 ppm |
| Carbon Dioxide (CO₂) | ≤ 50 ppm |
| Total Hydrocarbons | ≤ 5 ppm |
| Sulfur Compounds | ≤ 0.1 ppm |
| Moisture (H₂O) | ≤ 10 ppm |
Refining & Purification Processes
Pressure Swing Adsorption (PSA)
Cryogenic separation for bulk food-grade supply
Catalytic purification with molecular sieve drying
Advanced moisture removal systems
Final food-safe inline filtration
Packaging & Supply Formats
Compressed food-grade cylinders (150–300 bar)
Tube trailers for large edible oil refineries
On-site hydrogen generation systems
Stainless steel pipeline supply for food parks
Applications
Edible Oil & Fat Processing
Hydrogenation of soybean, palm, sunflower, canola oils; production of margarine, shortening, and bakery fats.
Food Preservation & Packaging
Modified Atmosphere Packaging (MAP) for shelf-life extension.
Beverage Industry
Degassing and oxygen removal during bottling.
Flavor & Ingredient Processing
Controlled hydrogenation of food additives and flavor compounds.
Research & Food Innovation
Pilot plants, R&D kitchens, nutritional product development.
Food Grade vs Industrial Grade Hydrogen
| Parameter | Food Grade | Industrial Grade |
|---|---|---|
| Purity | ≥ 99.9% | 99.5–99.9% |
| Certification | Food Safety Approved | Industrial Only |
| Impurity Control | Very Strict | Moderate |
| Packaging | Food-safe certified | Standard |
| Direct Food Contact | Yes | No |
| Cost | Higher | Lower |
Strategic Importance
Food Grade Hydrogen is mission-critical for modern food processing. Even minor contamination can lead to product recalls, regulatory penalties, and reputational damage—making hydrogen quality a necessity rather than an option.