Food & Beverage Gases

Carbon dioxide (CO₂) is well known for its role in carbonating sodas, beers and other fizzy drinks. Beverage-grade CO₂ offers a specific purity to ensure safe consumption. However, carbon dioxide plays a much larger role in food and beverage production.

This gas is often used in Modified Atmosphere Packaging (MAP) — a process where other gases are introduced to packages for preservation. CO₂ is often used for packaging hard cheeses to reduce microbial growth and retain the products’ texture. Carbon dioxide is also used in smaller percentages for packaging soft cheeses. 

In food chilling and freezing applications, CO₂ snow, or dry ice, is an effective cooling medium for various products, including dairy, baked goods, seafood, produce and meat. Dry ice is also used for in-transit refrigeration to control the trailer’s temperatures and prevent soiled products. 

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Nitrogen supports many of the same processes as carbon dioxide, and many operations use a combination of the two. Nitrogen is another commonly used gas for food freezing and chilling. Liquid nitrogen is cryogenic and can rapidly freeze food products for storage or transportation. Liquid nitrogen systems for trailers can offer advanced temperature control for large product batches. 

Nitrogen can also be added to beverages to create a creamy or foamy texture. Nitro beers and coffees are two popular examples of beverages with added nitrogen. Additionally, nitrogen is implemented into packaging, much like carbon dioxide, to retain product quality. Many products packaged with nitrogen use a mixture of oxygen to maintain the color and texture that makes foods palatable to consumers.

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