u/wessubba

I am scaling up my tofu production and okara processes, and I'm looking for a task-appropriate sanitizing solution. I'm spoiled on using Star San for fermented, low pH applications. I was hoping there was something equivalent for neutral pH applications. I don't want parts of my soy milk solution coagulating at inappropriate points in the process, even with a very limited application of a sanitizer.

My checklist:

• Rinse-free application. I wash things religiously, but I want to sanitize as a last step before any food is added;
• Imparts no off-flavor;
• Neutral pH;
• Plays nicely with stainless steel and UHMWPE;
• (Bonus Points) "Chemical-free". Ooof, that phrase hurts my chemistry PhD to type. Many of my customers are health food types, and they get nervous when they see me sanitizing kombucha bottles. Thankfully, I can explain away Star San since yeast consume the diluted phosphoric acid. If someone sees how the proverbial and literal sausage is made, I would love to have an explanation ready for how it is extra safe.

I have done my googling, and I have found potential matches (N601+, Zep Sanitizer, Sanitol, and others). However, I don't have the benefit of experience. I would love for someone with some more experience to point me in a direction.