Food and Beverage Gases

Food and beverage gases are suitable for food and beverage processing, and handling or service applications. Food and beverage gases are used in carbonation, for chilling and packaging, and sterilization of food products.

Food and beverage gases include carbon dioxide (CO2) for carbonating fizzy beverages such as soda, mineral water, and beer. Carbon dioxide that is used for carbonation is considered to be food grade and has a customized chemical specification because it is consumed. Consumable carbon dioxide used in carbonated beverages must be compliant with federal regulations and industry standards. To create the carbonation in soda or beer, carbon dioxide is dissolved in water producing carbonic acid. The carbonation process happens naturally in many fermented products such as beer, but needs to be introduced into soft drinks.

Food and beverage gases are also used for freezing food products. Carbon dioxide is used as a cryogenic fluid for quick freezing processes and for transportation of frozen goods. Dry ice or CO2 snow are examples of carbon dioxide in a solid form that is used for temperature control during beverage delivery or distribution. Liquid nitrogen (N2) is a food and beverage gas that is also used for cryogenic freezing or chilling. In gaseous form, nitrogen is also used to prevent oxidation in foodstuffs.

Food and beverage gases used in food processing are also designed to kill microorganisms and prevent premature spoilage. Food and beverage gases used in sanitation and sterilization of food products include nitrogen and ozone. Ozone has very potent oxidation properties and can come into contact with food because it has a short shelf life and poses no threat of contamination. Ozone is often used to kill microorganisms in the water used for fish farming and greenhouses. Oxygen is also used in fish farming to aerate the water and maintain sufficient water quality.

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