New disinfectant system aims to cut preservative use

Designed for low preservative formulations or other soft drinks that need sensitive treatment, the new hygiene innovation from Indag protects against air-borne contamination in the filling area.

A disinfectant fog is sprayed around bottle mouths and cap openings directly exposed to the atmosphere. The fine fog is produced by nozzles that are arranged above the open bottles and closures.

Presented for the first time at Drinktec in Munich last week, the new system differs from traditional approaches because the fog can be applied continuously, even during production.

Germany-based Indag said this means that preservative use in the final product may be reduced drastically, and in some cases omitted completely. Drink makers therefore have the option of expanding their portfolio with microbiologically sensitive beverages.

A spokesperson for Indag said the lines and nozzles needed for producing the disinfectant fog can be easily fitted into existing production systems. It is suitable for both glass and PET applications.

The company, which began life developing machinery for Capri Sun over 50 years ago, suggested the newly developed spray disinfectant system be combined with three other hygiene processes.

It said the filler should be thoroughly cleaned by a fully automated CIP unit with specially defined programs to prepare it for production.

And then during production, disinfectant should be sprayed as usual on the surfaces of the star wheels, the filling elements and the closer. But at the same time, the open bottles and closures can be sprayed with the disinfectant fog.

Filtering the air in the filling room can also help to enhance the anti-microbial effect even more.