Food‑grade carbon dioxide
Summary:
Category:
Bulk Gases
Tag:
Product Details
Product Introduction:
Food‑grade carbon dioxide gas is a clean, safe, and highly efficient food additive that is widely used in fields such as food, beverages, and pharmaceuticals. Food‑grade carbon dioxide gas is extensively employed in modified atmosphere packaging and jet refrigeration, among other applications. In meat processing, the use of food‑grade carbon dioxide can effectively remove impurities and off‑flavors from meat, thereby enhancing its quality and taste. In addition, food‑grade carbon dioxide can be used to produce beverages and alcoholic products, imparting a refreshing and delicate flavor to these items.
Physical properties:
Of carbon dioxide Boiling point At -56.6°C (527 kPa), Melting point To -78.5℃, Density It is denser than air under standard conditions and soluble in water.
Chemical properties:
Carbon dioxide has chemically inert properties. Thermal stability Very high (it only decomposes by 1.8% at 2000°C), it is non‑combustible and generally does not support combustion; it belongs to… Acidic oxide …possesses the general properties of acidic oxides, and the substance formed when it reacts with water is… Carbonic acid So it’s carbonic acid. Anhydride
Application areas:
01 Adjust the flavor
The use of food‑grade carbon dioxide in beverages can help adjust the pH of the solution, resulting in a better taste. Carbonic acid has a slight stimulating effect on the human body, which contributes to an improved mouthfeel.
02 Anti-corrosion
Food-grade carbon dioxide dissolves in water to form an acidic solution, which is inhospitable to certain acid‑intolerant microorganisms, thereby achieving a natural bactericidal and preservative effect that effectively extends the shelf life of beverages.
03 Cool Off
After people consume carbonated beverages, food-grade carbon dioxide can be expelled from the body while carrying away internal heat, helping to cool the body and providing a refreshing, invigorating sensation.
04 Dried Foods
The technology of using carbon dioxide instead of air to dry food allows for food to be dried at lower temperatures, resulting in high‑quality processed products that can better preserve the aroma, color, and texture of fresh fruits and vegetables.
05 Making Ice Cream
Adding carbon dioxide during the ice cream manufacturing process can achieve a whipping rate of 100% and result in a refreshing texture.
06 Juice Preservation
Using carbon dioxide to store juice is a common method that helps preserve its freshness and nutritional content.
07 Preventing Oxidation of Oils and Fats
Edible oils and fats are prone to oxidation and spoilage, and they can easily become rancid if not stored properly. Replacing the air in the upper space of oil storage tanks with carbon dioxide can isolate the oils from oxygen, thereby preventing oxidation and deterioration of the oil products.
08 Tobacco Fluffing Technology
By mixing tobacco flakes with liquid carbon dioxide to create tobacco dry ice solids, the dry ice instantly sublimates into gas when exposed to rapid temperature increases, causing the tobacco flakes to expand quickly and enhancing their quality.
In addition, food‑grade carbon dioxide is used in carbonated beverages (such as Pepsi and Coca‑Cola), beer, freshly prepared drinks, food preservation, greenhouse vegetables, puffed foods, and supercritical extraction, among other applications.
Precautions for Use:
1. When using carbon dioxide, it is necessary to prevent leaks.
2. Since carbon dioxide is a colorless, odorless, and non‑toxic gas, it is often difficult to detect its presence indoors. Therefore, during the use of carbon dioxide, it is essential to ensure that containers are properly sealed to prevent gas leakage. In particular, when using liquid carbon dioxide, it is important to carefully inspect whether the connecting pipes and valves are safe and reliable, in order to avoid leakage accidents.
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