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Roderick Cable asks us this question more than once a week, and there seems to be a lot of confusion on the internet. In this article, were going to help you clear a few things up - even though were not chemists or experts, a few pointers to follow will help us all. We understand peoples concerns about food contact with epoxy and their need to know for practical reasons. Thanks to our epoxies and countertops market, epoxies coming into contact with food is a common everyday occurrence. The most important thing is; epoxy is two liquid components, each composed of chemicals; and then mixed together to form an entirely new solid which, when completely solidified, is absent from most of the original liquid compounds. Although the word goes is chemicals. Heres an excerpt from Wikipedia: Epoxy is any of the basic components or cured end product of epoxy resins, and is the colloquial name for the epoxy functional group. 1 Epoxy resins, also known as polyepoxides, are a class of reactive prepolymers and polymers that contain epoxy groups. Epoxy resins can react (crosslink) with each other by catalytic homopolymerization or with a wide variety of coreagents, including polyfunctional amines, acids (and anhydrides), phenols, alcohols, and thiols (commonly called mercaptans). . These corrective agents are often called hardeners or therapeutic agents, and the crosslinking reaction is commonly called curing. Would anyone knowingly use any of these chemicals in liquid or solid form, directly or indirectly? No, they wont. But thats not the question, is it? The question asked is communicated as food touching a cured and cured epoxy surface, right? However, there are too many variables and instances where food can come into contact with solid epoxy. For example, would you eat scrambled eggs off an epoxy surface? Yuck. How about making a peanut butter and jelly sandwich where bread meets epoxy? Maybe. Would you cut raw meat on epoxy? No! Another form of this question is even more frightening. Is epoxy food grade? Here is the real problem. These two seemingly innocent questions about food and epoxy are often raised, and they are two very different things. Ask the FDA. It should be noted that Food Grade epoxy resins are designed so that the chemical composition of their raw materials is not harmful and the hardened epoxy resin is not harmful. In addition, manufacturers must undergo expensive and extensive FDA testing to be certified as Food Grade epoxy resins. The FDA report, Title 21, Volume 3, shows that food-safe epoxy does exist. Although epoxy is not usually associated with a specific kitchen environment, several brands claim that their epoxy is made with FDA-approved ingredients. This means that some epoxies are regulatory safe for both direct and indirect food contactRoderick Cable asks us this question more than once a week, and there seems to be a lot of confusion on the internet. In this article we will help you clarify some things, although we are not chemists or experts, some tips to follow will help us all. We understand peoples concerns about epoxy coming into contact with food and the need to learn about them for practical purposes. Given our market, deep-cast epoxies and countertops, food contact with epoxies is a normal everyday occurrence. The most important thing is; Epoxy consists of two liquid components, each composed of chemicals; and then mixed together to form an entirely new solid that is not present in most compounds of the original liquid formula after complete solidification. Although the word is chemicals. Here is an excerpt from Wikipedia: Epoxy is one of the basic components, or the cured end product, of epoxy resin, and is also the slang name for the epoxy functional group. 1 Epoxy resins, also known as polyepoxides, are a class of reactive prepolymers and polymers that contain epoxy groups. Epoxy resins can react (bond) with each other by catalytic homopolymerization or with various co-active agents, including . polyfunctional amines, acids (and anhydrides), acid acids), phenols, alcohols and thiols (commonly called mercaptans). These co-reagents are often referred to as curing agents or curing agents, and the cross-linking reaction is commonly referred to as curing. Would anyone knowingly use any of these chemicals in liquid or solid form, directly or indirectly? No, they wont. But thats not the question, is it? The question asked is communicated as food touching a cured and hardened epoxy surface, right? However, there are too many variables and instances where food can come into contact with solid epoxy. For example, would you eat scrambled eggs off an epoxy surface? cham How about a peanut butter and jelly sandwich where the bread meets the epoxy? Maybe. Would you cut raw meat in epoxy? No! Another form of this question is more frightening. Is Epoxy Food Grade? Herein lies the real problem. These two seemingly innocent questions about food and epoxy get thrown around a lot and are two very different things. Ask the FDA. It should be kept in mind that Food Grade epoxy resins are designed so that their chemical composition does not harm the raw material, and hardened epoxy resins are not harmful. In addition, manufacturers must undergo extensive and extensive testing by the FDA to be certified as Food Grade epoxy resins. The FDA report in Title 21 Volume 3 indicates that there is a food grade epoxy. Although epoxy is not usually associated with a certain environment in the kitchen, several brands claim that their epoxy is made from FDA-approved raw materials. This means that some epoxies are safe under regulations for both direct and indirect food contact

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