Carbon Dioxide (CO2) as a Food Additive: Uses, Benefits and Hazards

Purposes of Using Carbon Dioxide (CO₂) in Foods? Benefits, Hazards....

What is Carbon Dioxide (CO₂)?

Carbon dioxide (CO₂) is a colorless and odorless gas that occurs naturally in the atmosphere. Humans and animals take in oxygen and exhale carbon dioxide during respiration, while plants use carbon dioxide during photosynthesis. In the food industry, carbon dioxide is often used as a food additive. It plays an important role in preserving food products, extending shelf life and improving flavor quality.

However, some soda, cola and fruit drinks are also produced with the addition of carbon dioxide (CO₂). The first known carbonated beverage was natural mineral water formed by the dissolution of limestone in rocks in acidic water. Taking natural mineral water as an example, soda was produced by adding carbon dioxide (CO₂) to drinking water. The amount of carbon dioxide (CO₂) in these drinks is around 7.5 g/L in cola drinks and 3.7 g/L in fruit drinks.

Carbon dioxide (CO₂) is produced by many methods. However, its use in the food sector is related to its purity rather than the method of production. In the Turkish Food Codex - Communiqué on Purity Criteria of Additives Other Than Colorants and Sweeteners Used in Foods, the purity criteria of carbon dioxide (CO₂) is specified.

Carbon dioxide (CO₂) is among the food additives “generally recognized as safe” by the US Food and Drug Administration (FDA). There is no known toxicological effect.

Purposes of Using Carbon Dioxide (CO₂) in Foods

• Protection: Carbon dioxide prevents food spoilage by preventing the growth of microorganisms in foods. It is especially used in perishable foods such as meat, fish and dairy products.
• Shelf Life Extension: CO₂ prevents oxidation by reducing the contact of foods with oxygen. In this way, the freshness and quality of the products are preserved longer.
• Carbon Dioxide Drinks: Carbon dioxide makes soda and carbonated drinks carbonated. This helps the drinks gain a refreshing taste and consistency.
• Air Atmosphere Modification: CO₂ provides gas exchange in packaged foods, keeping them fresher for longer. It is especially preferred in vacuum or modified atmosphere packaging.
• pH Regulation: Carbon dioxide creates an acidic environment by lowering the pH level in some foods. This prevents the growth of some microorganisms.

Benefits of Carbon Dioxide (CO₂)

• Food Safety: The use of carbon dioxide reduces bacterial contamination, improving the safety of food products. This is a significant advantage, especially in perishable foods.
• Shelf Life: Extends the shelf life of products, resulting in cost savings for both consumers and producers.
• Taste and Texture Improvement: Carbon dioxide used in carbonated beverages improves taste and texture characteristics, providing a pleasurable experience for consumers.

Nanolab Laboratories Group continues to provide services within the scope of Food Additive Carbon Dioxide (CO₂) Testing . We also provide services in Food Regulatory Compliance.

Contact us for more information.

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