Stabilized Chlorine Dioxide


There has been a great deal of interest in Stabilized Chlorine Dioxide and Chlorine Dioxide lately and that interest has inspired a multitude of questions such as: 

"Is there a difference between Stabilized Chlorine Dioxide and Chlorine Dioxide?"
"What is the difference between Stabilized Chlorine Dioxide and Chlorine Dioxide?"
"How safe is Stabilized Chlorine Dioxide?"
"How does Stabilized Chlorine Dioxide work if it is "stabilized?"
"How long will Stabilized Chlorine Dioxide keep?"
"Is Stabilized Chlorine Dioxide corrosive?"
"Which oral/dental and household products contain Stabilized Chlorine Dioxide?"

So, here we endeavor to provide some answers.

Stabilized Chlorine Dioxide differs from Chlorine Dioxide and is very safe. Chlorine Dioxide is a gas. Stabilized Chlorine Dioxide (SCD or Stabilized ClO2, and also known as Anthium Dioxide and Sodium Chlorite) is a salt form in solution with bicarbonate.

Stabilized Chlorine Dioxide is activated when it encounters microbes or bacteria.’ Research & Development staff has performed several tests on substances that activate SCD. Bacteria themselves activate SCD, although slower than acids and other inorganic substances. After a person consumes a meal high in sugars and starches, invisible bacteria on the tooth surfaces and gums begin to feed on residual food particles. As the bacteria work, they secrete potent acids that dissolve the hard calcium and phosphate mineral matrix of the tooth enamel. These bacteria also produce metabolic enzymes that break down the connective tissues and gums. Without proper oral hygiene, these bacteria leave unhealthy cavities and stains, as well as, inflamed and bleeding gums. In addition to causing tooth decay, these same bacteria are responsible for the production of volatile sulfur compounds. Volatile sulfur compounds are byproducts of the bacterial fermentation of food residue and are one of the major sources of bad breath.

Stabilized Chlorine Dioxide is registered with the EPA (Environmental Protection Agency) as an excellent bactericide, fungicide and antimicrobial agent. The FDA (Food and Drug Administration) and the USDA (United States Department of Agriculture) have approved use of Stabilized Chlorine Dioxide in food processing plants for sanitizing and controlling bacteria and mold. 

To make Stabilized Chlorine Dioxide, Chlorine Dioxide is taken and manufactured in a liquid state with the pH on the base side. Then various Sodium Carbonate complexes are added into the formulation. These complexes link up with and bond on the Chlorine Dioxide to stabilize it.