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why is carbon dioxide used in modified atmosphere packaging (map)?

carbon dioxide (co₂) inhibits the growth of most aerobic bacteria and moulds. generally speaking, the higher the level of co₂, the longer the achievable shelf-life. however, co₂ is readily absorbed by fats and water - therefore, most foods will absorb co₂. excess levels of co₂ in map can cause flavour tainting, drip loss and pack collapse. it is important, therefore, that a balance is struck between the commercially desirable shelf-life of a product and the degree to which any negative effects can be tolerated. when co₂ is required to control bacterial and mould growth, a minimum of 20% is recommended.

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why is co₂ used for remineralisation in drinking water?

where drinking water is extracted from the ground, mineral content isn’t optimal for human consumption or can be unsuitable for entering into copper pipe networks where the water's low minerality can corrode piping. co₂ in combination with calcite helps to correct water hardness to prevent corrosion build-up leading to network damage.

adding co₂ to drinking water increases hardness of the water stream, maintaining an equilibrium between carbonate, bicarbonate and free co₂ and increasing the water mineralisation and dosage of each reagent.

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why is co2 for ph control or neutralisation?

carbon dioxide (co₂) provides a natural user-friendly alternative to mineral acids for the ph control in swimming pools. in water, co₂ forms a mild carbonic acid that also helps maintain alkanility and reduces total dissolved solids.

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what is dry ice?

when we talk about dry ice (or dry ice) we refer to carbon dioxide (co₂) in solid state. we call it that because its temperature is very low (sublimates at -78.5°c) and has the same appearance as ice, but when it evaporates, it leaves no water or any kind of residue. in addition, it also reduces the degree of humidity in the environment.

the dry ice is an excellent coolant, ideal to conserve moisture sensitive products and suitable for many applications such as catering, events, food preservation, oenology, refrigerated transport, industrial cleaning and in the pharmaceutical industry for the preservation of vaccinations, biological materials, etc.

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why is co₂ used in drinks dispense and beer?

using a gas mixture for lagers, stouts and ciders dispensing provides a creamier longer lasting head and in general improves the appearance of the beer being dispensed. it also reduces fobbing and ensures faster dispensing.

depending on the drink type, you will need a different gas mixture:

premium stouts and ales: 30% carbon dioxide in nitrogen
ales and lagers : 50% carbon dioxide in nitrogen
bright highly carbonated premium lagers and ciders: 60% carbon dioxide in nitrogen

find out more about our drink dispensing and beer gas solutions.

what is the substance identification

chemical formula : co₂
synonyms : carbon dioxide, carbonic anhydride, carbonic acid gas, carbon anhydride
reach registration number: listed in annex iv / v reach, exempted from registration
use of the substance/mixture : general industrial

what is the adr classification of carbon dioxide?

un/id no.: un 1013
proper shipping name: carbon dioxide
class or division: 2
tunnel code : (c/e) label(s): 2.2
adr/rid hazard id no.: 20
marine pollutant: no