CHLOROFLUOROCARBON 113

CAS: 76-13-1 FREEZING OR COOLING AGENT, DIRECT CONTACT

CHLOROFLUOROCARBON 113 is a chlorofluorocarbon chemical used historically as a freezing or cooling agent in direct contact food applications; regulated under specific conditions in the United States.

What It Is

CHLOROFLUOROCARBON 113, identified by CAS number 76-13-1, is a chlorofluorocarbon compound that belongs to a class of halogenated hydrocarbons historically used in industrial and food processing roles. It is chemically defined as 1,1,2-trichloro-1,2,2-trifluoroethane and is sometimes referred to by other names such as fluorocarbon 113, refrigerant 113, or propellant 113, reflecting its multifunctional technical uses. This compound is characterized by a colorless, volatile liquid form and a very low chemical reactivity, which contributed to its selection in specific freezing and cooling applications where direct contact with food was necessary. The designation "FREEZING OR COOLING AGENT, DIRECT CONTACT" describes its authorized functional purpose in food processing contexts, particularly for rapid cooling or crust-freezing under controlled regulatory conditions. CHLOROFLUOROCARBON 113 has a molecular structure composed of two carbon atoms bonded to three chlorine and three fluorine atoms, making it a stable molecule in many environments. Its physical properties, including low solubility in water and moderate boiling point relative to ambient temperature, reflect its use in phase change applications, where controlled boiling or vaporization extracts heat rapidly. The stability of the compound means it does not readily react with many food components, a reason it was evaluated for specialized food processing uses. It is distinct from food flavoring agents or direct nutritional additives, standing instead as a processing aid, and only under narrowly defined regulatory conditions. Because CHLOROFLUOROCARBON 113 is a chlorofluorocarbon, it also shares environmental concerns common to this class of chemicals, including persistence in the atmosphere and potential for ozone depletion. These environmental aspects are separate from its food processing role but influence broader regulatory frameworks and industrial practice. The chemical’s profile and properties have been catalogued by major chemical databases and regulatory bodies, confirming its identity and providing essential data for safety and use evaluation purposes.

How It Is Made

CHLOROFLUOROCARBON 113 is synthesized through halogenation chemistry that introduces chlorine and fluorine atoms to a simple hydrocarbon backbone. Historically, the production involves reacting hexachloroethane or tetrachloroethylene with hydrogen fluoride under controlled conditions, often in the presence of catalysts to facilitate substitution of chlorine atoms with fluorine. This method yields a product with the desired mix of trichloro and trifluoro substituents on the two-carbon ethane backbone. The industrial-scale synthesis pathways were developed in the mid-twentieth century when many chlorofluorocarbon chemicals were being commercialized for refrigeration and industrial cleaning applications. The manufacturing process emphasizes rigorous purification to achieve high chemical purity, particularly for applications like food processing where contaminants could pose safety or quality issues. Typical grades used in processing contexts require very low levels of other halogenated byproducts and strict controls on residual reactants. The purification steps often include distillation and analytical verification to ensure compliance with specifications. Chemical producers follow industry standards and guidelines to manage byproducts and waste, recognizing that chlorofluorocarbons have regulatory and environmental implications beyond their immediate production. Because CHLOROFLUOROCARBON 113 is no longer widely used in many traditional applications such as refrigeration due to phase-out policies targeting ozone-depleting substances, current manufacture is often limited or regulated. Existing stocks may be repurposed for permitted uses under specific regulatory provisions. The production context reflects an industrial legacy chemical now restricted by environmental agreements and national chemical safety laws. The substance’s production history and methods remain documented in chemical technical literature as part of the broader class of chlorofluorocarbon manufacturing technologies.

Why It Is Used In Food

CHLOROFLUOROCARBON 113’s authorized use in food contexts arises from its physicochemical properties that make it useful as a rapid cooling or freezing agent under specific processing conditions. In food processing, achieving quick cooling or crust-freezing can help maintain texture, quality, and safety for certain products. The compound’s low reactivity and volatility allow it to absorb heat effectively when it transitions from liquid to vapor, making it a functional tool for rapid cooling. Regulatory frameworks that permit its use, such as those in the United States, specify conditions and purity requirements to ensure that only controlled, minimal contact occurs and that food safety is not compromised. Unlike food additives intended for flavor, nutrition, or preservation at the molecular level within the food itself, CHLOROFLUOROCARBON 113 acts as a processing aid. Its role is external to the food matrix in normal conditions, and it is used in sealed systems designed to ensure that residues are minimized or eliminated before consumption. The technology is particularly suited to sealed packaging where direct contact cooling is needed without introducing water or ice, which may affect product integrity. Using a chemical cooling agent in this way can also shorten processing times and improve throughput in commercial operations where rapid temperature control is essential. The rationale for its use is grounded in engineering and process optimization rather than nutritional or sensory enhancement. It is a specialized solution that emerged in the context of industrial food processing, where precise thermal control is necessary. Regulatory permissions reflect the need to balance functional benefits with safety safeguards, ensuring that exposure to the additive is limited to defined conditions.

Adi Example Calculation

Because CHLOROFLUOROCARBON 113 is not assigned a conventional ADI by international food safety authorities, there is no illustrative ADI calculation based on body weight as typically provided for ingested additives. For many ingredients with established ADIs, a hypothetical calculation might show how much of the substance a person of a given body weight could theoretically consume daily without exceeding safety thresholds. In contrast, the regulatory model for CHLOROFLUOROCARBON 113 anticipates that direct intake through food consumption is negligible when authorized use conditions and good manufacturing practices are followed, so illustrative consumer exposure calculations based on ADI do not apply. If a regulatory body were to establish an ADI in the future, the process would require toxicological data linking intake levels to observed health effects and incorporation of safety factors to account for uncertainties. This ADI would then be used in hypothetical calculations to illustrate safe exposure. However, in the current regulatory framework, such calculations are not part of standard guidance for this chemical’s use as a direct contact cooling agent.

Safety And Health Research

Safety evaluations of CHLOROFLUOROCARBON 113 focus on occupational exposure, environmental persistence, and potential toxicity in high concentrations. Studies cataloged by environmental and health agencies examine acute and chronic exposures, indicating that inhalation of high concentrations can lead to central nervous system effects and other physiological responses in laboratory settings. Because of its volatility, inhalation is a primary exposure route of concern in occupational or industrial environments rather than consumer food intake, and regulatory guidelines for exposure limits are articulated in occupational health standards. The American Conference of Governmental Industrial Hygienists (ACGIH) has provided threshold limit values reflecting concerns about inhalation exposures in workplace settings. Environmental research also documents the compound’s stability and long atmospheric lifetime, which contribute to ozone depletion potential. This environmental hazard has led to international phase-out agreements for many chlorofluorocarbons, reducing their manufacture and use in most applications. These broader environmental safety concerns inform regulatory decisions and industrial practice, even when the compound is permitted in limited food processing roles. Health risk assessments emphasize that consumer exposure from properly controlled food processing is expected to be negligible when regulatory use conditions are followed, and that occupational exposure limits are separate considerations for worker safety. Because CHLOROFLUOROCARBON 113 is not used as a nutrient or flavor component, research on direct effects from consumption is limited. Instead, safety research emphasizes controlling exposure during application and preventing environmental release. Regulatory bodies continue to monitor scientific evidence and adjust use conditions in line with evolving understanding of both human health and environmental impacts.

Regulatory Status Worldwide

In the United States, CHLOROFLUOROCARBON 113 is recognized in federal food regulations under Title 21 of the Code of Federal Regulations at section 173.342, which specifies allowable use conditions for a mixture containing at least 99 percent CHLOROFLUOROCARBON 113 and 1 percent perfluorohexane. This regulation permits its use as a direct contact cooling or crust-freezing agent for certain packaged foods when technical and purity requirements are met, reflecting a narrow authorized functional context. The regulation is part of the broader framework governing secondary direct food additives, which are substances used during processing but not typically intended to remain in the final food product. Outside the United States, regulatory frameworks vary and many countries have restricted or phased out chlorofluorocarbon uses broadly due to environmental concerns, particularly under international agreements targeting ozone-depleting substances. As a result, CHLOROFLUOROCARBON 113’s role in food processing is limited and subject to national chemical control laws. In most jurisdictions, chlorofluorocarbon compounds are regulated primarily for environmental protection, and any direct use in food contexts would require specific safety evaluations. International food safety authorities such as those that establish JECFA or EFSA have not established broad food additive numbers or acceptable daily intake values for this compound in the way they do for traditional food additives like preservatives or emulsifiers. Rather, its regulatory status is tied to processing conditions and exposure limits during use. This distinction underscores that CHLOROFLUOROCARBON 113 is not a conventional food additive but a technical processing agent allowed under defined circumstances with safety and environmental considerations in view.

Taste And Functional Properties

CHLOROFLUOROCARBON 113 does not contribute flavor or sensory attributes to food products because it is not a flavor additive and is not intended to impart taste. As a volatile, colorless liquid with low water solubility, it behaves differently from typical food ingredients. Its functional properties are tied to physical thermal effects rather than sensory experience; it facilitates heat removal when used as a cooling agent. During its application, it evaporates or transitions phases, enabling rapid temperature drops that help set product surfaces or crusts without introducing moisture or ice crystals that can impact texture. From a functional standpoint, CHLOROFLUOROCARBON 113’s behavior in food processing systems is entirely physical. It interacts with heat energy rather than food components, and any residual material is expected to be negligible or absent in finished products when regulatory and good manufacturing practices are observed. Because it is only used under specific regulatory conditions and systems designed to prevent significant residue carryover, it does not affect taste, aroma, or mouthfeel of foods. The lack of solubility in water and nonreactivity with food macromolecules further supports its role as a processing aid rather than an ingredient with sensory impact. Its properties also mean that it must be handled with care in processing environments. Because it readily evaporates and can pose occupational exposure risks if released, engineering controls and extraction systems are part of its safe use. These functional characteristics highlight that CHLOROFLUOROCARBON 113 serves a technical purpose distinct from ingredients that contribute directly to the eating experience of consumers. Its utility is confined to controlled thermal manipulation in food operations.

Acceptable Daily Intake Explained

Acceptable daily intake (ADI) is a concept used by food safety authorities to describe a level of exposure to a substance, expressed relative to body weight, that is considered safe over a lifetime without appreciable risk. For conventional food additives, ADIs are established based on toxicological studies and safety factors. CHLOROFLUOROCARBON 113 does not have a typical ADI established by international food safety bodies like JECFA or EFSA because it is not a nutrient, preservative, or flavoring agent consumed directly in foods. Instead, its regulatory status is tied to processing conditions designed to minimize or eliminate residue in finished products. In the context of direct contact cooling, the regulatory framework anticipates that finished foods contain negligible or no measurable CHLOROFLUOROCARBON 113 when good manufacturing practices are implemented. Because of this expectation of minimal residue, establishing an ADI in the conventional sense is not appropriate for this type of processing agent. Regulatory evaluations focus on limiting conditions of use, purity requirements, and ensuring that processing systems are designed to prevent significant transfer of the compound into foods. This approach reflects a distinction between ingredients intended to be part of the food composition and technical processing aids used to achieve specific manufacturing outcomes. Consumers encounter ADIs for many food additives they ingest directly, but for agents like CHLOROFLUOROCARBON 113 that serve a processing role with controlled exposure, the safety framework emphasizes control of contact conditions and occupational safeguards rather than lifetime dietary exposure limits.

Comparison With Similar Additives

CHLOROFLUOROCARBON 113 differs fundamentally from many other additives used in food processing. For example, cryogenic agents such as liquid nitrogen are also used for rapid freezing and cooling but do not involve chemical residues and are generally regarded as inert in food processing contexts. Liquid nitrogen’s primary interaction is physical, rapidly absorbing heat during phase change without introducing chemical constituents into the food environment. This contrasts with CHLOROFLUOROCARBON 113, which is a defined chemical compound with regulatory controls to limit direct food contact. Another comparison involves traditional refrigerants like ammonia or fluorinated hydrocarbons used in industrial chill systems to maintain cold storage. These agents operate in closed-loop systems and are not intended for direct contact with food surfaces. Their safety frameworks emphasize leak prevention and system integrity rather than processing aid regulatory permissions. CHLOROFLUOROCARBON 113’s niche is direct contact cooling under specific regulated conditions, separating it from refrigerants used indirectly. Compared with conventional food additives like emulsifiers or preservatives, which are included in food formulations to modify texture or extend shelf life, CHLOROFLUOROCARBON 113’s role is process engineering rather than compositional. It does not contribute functional attributes within the food matrix in the way that lecithin or sorbates do. This comparison highlights the diversity of substances categorized under "food additive" regulations and underscores that technical processing agents are evaluated and regulated differently from ingredients intended for consumption.

Common Food Applications Narrative

In specialized food processing scenarios where rapid cooling or crust-freezing is required, CHLOROFLUOROCARBON 113 has historically been employed as a direct contact cooling agent. This approach is not typical for most everyday food preparation but serves niche industrial purposes. For example, rapid freezing of packaged poultry or seafood can help preserve texture, color, and quality by quickly reducing temperature without forming large ice crystals. In such settings, the cooling agent interacts with the packaging exterior, enabling thermal transfer while maintaining product integrity. The use of CHLOROFLUOROCARBON 113 in these contexts is governed by regulatory frameworks designed to ensure that any contact with food is controlled and that residues are negligible or absent before distribution. Because the use of this compound is specialized, it is not found across mainstream categories like condiments, beverages, or baked goods that do not require extreme thermal control. Instead, its presence is more aligned with frozen foods where industrial-scale rapid cooling can enhance shelf life and reduce microbial growth risks by quickly moving products through critical temperature zones. Frozen poultry, frozen seafood, and other bulk frozen items processed in high-throughput facilities could be candidates for these techniques. The objective is technical optimization rather than consumer-perceivable enhancement; the goal is to achieve consistent quality and safety outcomes in complex supply chain environments. While modern alternatives and refrigeration technologies have reduced reliance on chlorofluorocarbon-based agents, historical practices and regulatory allowances illustrate how engineers and food scientists have leveraged the compound’s properties. Current practice emphasizes minimal or no direct contact agents, but where such approaches persist under regulated conditions, CHLOROFLUOROCARBON 113 stands as an example of a processing aid with a specific functional niche in the spectrum of food technologies.

Safety & Regulations

FDA

  • Approved: True
  • Regulation: 21 CFR 173.342

EFSA

  • Notes: No EFSA food additive evaluation identified

JECFA

  • Notes: No JECFA additive evaluation identified

Sources

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