Determination of Carbon Dioxide (CO2)

Carbondoxide in Food (CO ₂ ) Usage Purposes? Benefits, Harms ....

Carbon dioxide (CO ₂ ) is used in the food industry for many purposes such as freezing liquid, gassing agent, protective gas, extraction solvent.

Carbon dioxide (CO ₂ ), which is used as protective gas, prolongs the shelf life of food by slowing respiration and microorganism growth in controlled atmosphere and modified atmosphere packaging. As a freezing liquid, it cools the food it is sprayed on while it evaporates. It is also used as extraction solvent in processes such as removing caffeine from coffee and obtaining β-carotene from carrots. In these processes, carbon dioxide (CO ₂ ) only helps the processes without being added to the composition of foods.

However, some beverages with soda, cola and fruit are also produced with the addition of carbon dioxide (CO ₂ ) from the outside. The first known carbonated beverage is natural mineral water formed by dissolving limestone in rocks in acidic water. By taking natural mineral water as a sample, soda was produced by adding carbon dioxide (CO ₂ ) to drinking water. The amount of carbon dioxide (CO ₂ ) in these beverages is around 7.5 g / L in cola drinks and 3.7 g / L in fruit drinks.

Carbon dioxide (CO ₂ ) is produced by many methods. However, its use in the food industry is more related to its purity than the method in which it is produced. The purity criteria for carbon dioxide (CO ₂ ) has been specified in the Turkish Food Codex Communiqué on Purity Criteria for Additives Other than Colorants and Sweeteners Used in Foods.

Carbon dioxide (CO ₂ ) is among the "generally considered safe" food additives of the US Food and Drug Administration (FDA). There is no known toxicological effect.

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