Food Degree Gases

Food degree gases are the general term for protective atmosphere gases used to preserve the freshness of food, maintain their natural appearance, and extend shelf life without using artificial preservatives. These gases create a protective atmosphere within the packaging through the Modified Atmosphere Packaging MAP method, preserving the freshness and extending the shelf life of the products. Air has a detrimental effect on food products, causing spoilage and microbial growth. However, gases delay these negative effects, ensuring that food products remain safe and of high quality. Carbon dioxide, nitrogen, argon, and oxygen are among the gases used in the food and beverage industry, each playing a significant role for different purposes.

• Carbon Dioxide (CO2) is used in important processes such as carbonation of beverages and extending the shelf life of dairy products. It also finds applications in freezing food, modified atmosphere packaging, and cooling/blending with mixers.
• Nitrogen (N2) is commonly preferred for extending the shelf life of packaged foods, as well as for cooling, freezing, and separating gases from liquids. It is also used in areas such as pneumatic material transport and inerting food storage tanks.
• Argon (Ar) is effective in packaging food in a protective atmosphere and extending its shelf life. It is used to prevent or remove oxygen absorption in wine production. It is also preferred to prevent oxygen ingress during wine transportation and bottling.
• Oxygen (O2) is used in applications such as modified atmosphere packaging, fish farming, and transportation. It also plays an important role in some industrial processes like ozone production.

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