In the world of food science and biotechnology, enzymes are the backbone of innovation. From refining flavors to enhancing nutritional content and improving food preservation, enzymes are vital to modern food development and research. But as powerful as they are, enzymes are also incredibly sensitive to temperature changes. Maintaining stability during storage and transport is a challenge — and that’s where dry ice becomes indispensable.
At A+ Heler’s, we’ve worked closely with laboratories, specialty food producers, and research teams who rely on dry ice to protect the integrity of their enzyme-based products. Whether you’re shipping enzyme blends for testing, transporting starter cultures to a fermentation facility, or moving temperature-sensitive components for QA or R&D, understanding how to choose the right type and format of dry ice can make all the difference.
Why Enzyme Stability Matters
Enzymes are biological molecules — typically proteins — that catalyze chemical reactions. In the food industry, they’re used to break down sugars, fats, and proteins during processes like fermentation, flavor development, and preservation. But enzymes are fragile. Many become inactive if exposed to temperatures outside their optimal range, especially heat. Even a few hours at room temperature can degrade their functionality and reliability.
For food scientists, that means storage and transit must be carefully controlled. Dry ice, with its consistent ultra-cold temperature of -109.3°F (-78.5°C), provides the ideal environment to minimize the risk of enzyme denaturation or degradation.
The Role of Dry Ice for Enzyme Stability and Transport
Unlike gel packs or refrigerated containers, dry ice offers a constant, sub-zero atmosphere that helps keep enzymes inert until they’re ready to be used. It also evaporates cleanly (sublimates), leaving no residue or liquid behind. This makes it a practical solution for short- to medium-distance shipping — especially in food and biotech sectors where contamination and moisture are concerns.
However, not all dry ice is the same, and the format you choose can directly impact the success of your enzyme transport.
Choosing the Right Dry Ice Format
Dry ice is available in several forms, and each offers advantages depending on the application:
1. Dry Ice Pellets
Pellets are small, uniform pieces that are easy to handle and distribute throughout packaging. For enzyme shipments that require even cooling or need to fit within small containers, pellets are typically the best choice. They sublimate relatively quickly but provide consistent surface area coverage.
Ideal for:
- Small-batch enzyme samples
- Tight packaging spaces
- Overnight or two-day shipping
2. Dry Ice Blocks
Blocks sublimate more slowly than pellets, offering longer-lasting cold temperatures. They’re excellent for larger shipments or situations where extended transit time is expected. However, they offer less flexibility for fitting into oddly shaped containers.
Ideal for:
- Bulk shipments
- Long-distance or delayed transit
- Larger quantities of enzymes
3. Dry Ice Slices or Slabs
These are thin, flat pieces cut from larger blocks, offering a middle ground between pellets and blocks. Slices provide a longer cooling duration than pellets while still fitting into more compact spaces.
Ideal for:
- Mid-size shipments
- Transport containers with defined layouts
- Temperature-sensitive, mid-weight samples
How Much Dry Ice Do You Need?
Calculating how much dry ice is needed depends on several factors, including package size, insulation quality, transit time, and external temperature. As a general guideline:
- 5–10 lbs of dry ice per 24 hours is standard for a well-insulated package.
- Shipments expected to last over 48 hours may require 20+ lbs depending on the season and conditions.
- Warmer external temperatures or poorly insulated containers increase sublimation rates.
For food scientists shipping enzymes, it’s crucial not to under-package. Too little dry ice could result in partial thawing or degradation, leading to unreliable results during testing or production.
A+ Heler’s can help advise on the ideal quantity based on your container type, destination, and shipping method.
Packaging Best Practices
To ensure maximum stability and safety during transit:
- Use insulated coolers made of polystyrene foam or specialized thermal shipping boxes.
- Do not seal packages airtight. Dry ice sublimates into CO₂ gas, which needs to vent to avoid pressure buildup.
- Place dry ice on top of the enzyme container. Cold air sinks, so placing ice above the product helps maintain consistent temperature.
- Label packages clearly with “Dry Ice” and appropriate DOT shipping codes.
- Consider two-phase insulation, combining gel packs and dry ice for added buffering.
Regulatory Considerations
Shipping with dry ice is subject to certain regulations, especially via air transport. Carriers like FedEx and UPS have specific labeling and documentation requirements when shipping with CO₂ (dry ice) as a refrigerant. Be sure to:
- Include the correct weight of dry ice on the label
- Use proper UN labeling (typically UN1845 for dry ice)
- Comply with all carrier and IATA guidelines
A+ Heler’s can support customers by providing compliant packaging materials and clear labeling when requested.
When Should You Use Dry Ice vs. Other Cooling Options?
For enzyme shipping, especially when the product must stay below -20°C, dry ice is typically the best choice. However, some situations may call for hybrid solutions or refrigerated transport instead — for example, if the product is stable at slightly higher temperatures.
If your enzymes are freeze-dried (lyophilized), they may tolerate higher temps briefly but still benefit from dry ice protection, especially in summer months or cross-country shipping.
Let us know what kind of enzymes you’re shipping, and we can recommend the right combination of cooling methods.
Why Small-Scale Food Science Operations Prefer Local Dry Ice Suppliers
Working with a local, responsive dry ice partner like A+ Heler’s comes with several advantages:
- Same-day or next-day availability
- Smaller minimum order quantities
- Expert consultation for packaging and quantity
- Personalized service and flexibility
Many of our customers in the food science space are working with small batches, prototypes, or research samples. You don’t need to buy hundreds of pounds of ice or commit to industrial-scale delivery. We’ll help you stay nimble, safe, and consistent.
Final Thoughts
Enzyme stability is critical in food science, biotech, and innovation-focused industries. Choosing the right dry ice — in the correct form, quantity, and packaging — ensures your products arrive intact and your research or production process stays on track.
At A+ Heler’s, we’re proud to serve the growing community of small food science businesses, researchers, and specialty producers who rely on cold chain logistics that work. Whether you’re transporting enzymes, starter cultures, or temperature-sensitive testing materials, we’re here to help you ship with confidence.
