Foodgrade gases are gases that can be safely used in contact with food without causing harmful effects on consumer health. They must meet strict quality and purity requirements.
Examples of food-grade gases:
1. Carbon dioxide (CO₂)
Used to carbonize beverages (soft drinks, beer). In addition, it is used in modified atmosphere packaging (MAP) for extending the shelf life of food by replacing oxygen with CO₂.
2. Nitrogen (N₂)
Used for packaging food, such as snacks, coffee and meat, to keep it in contact with oxygen and prevent spoilage. Also used in cryogenic food freezing.
3. Oxygen (O₂)
Used in the packaging of some foods (including fresh fruits and vegetables), as oxygen is required for breathing in certain food products.
4. Argon (Ar)
Used in certain packaging processes, but is less common than nitrogen or CO₂.
What are food grade gases used for?
1. Food Packaging (MAP – Modified Atmosphere Packaging):
Gases such as Nitrogen and CO₂ are used to alter the atmosphere within packaging, thereby extending the shelf life of food by inhibiting bacterial growth.
2. Carbonation of beverages: CO₂ added to soft drinks and beer to make them carbonated.
3. Extend shelf life: Nitrogen is often used for packaging food (such as potato chips) to protect the food from spoilage by oxygen.
4. Cryogenic applications: Lead gas or liquid nitrogen applied to freeze food quickly (preserve texture and quality of food).
Characteristics of food grade gases
Purity:
1. Food grade gases must meet strict purity requirements, usually 99.5% or higher.
2. The gases must not contain contaminants such as oil, water, or other harmful substances that could affect food.
Certification:
Foodgrade gases must be certified, often with a certificate of analysis (CoA) from the supplier confirming that the gases meet required food safety standards.
Safety:
Foodgrade gases must meet microbiological safety standards. This means they must not contain harmful bacteria or other microorganisms.
Why are food grade gases important?
1. Consumer safety: food grade gases are designed to contain no harmful substances that can harm health.
2. Maintaining food quality: they help preserve the taste, smell and texture of food by avoiding it in contact with oxygen or by extending its shelf life.
3. Compliance with legislation: in many countries, food producers must comply with strict legislation (such as HACCP and ISO 22000) to ensure that the gases used in food packaging are safe and meet quality standards.