Related Gases in the Beverage Market
Carbon dioxide is the essential ingredient for fizz in your carbonated beverages. A natural anti-microbial, carbon dioxide is also used to increase the shelf life of juice and dairy products — protecting taste and texture and reducing the need for preservatives.
Nitrogen is used in the production of still beverages to prevent oxidation in the package headspace that can affect taste and product color. It is also used in dripping equipment for pressurization of bottled water packaging and in dispensing equipment for draught beer.
Applications for Beverages
Beverage carbonation is the process of dissolving carbon dioxide in water. Carbon dioxide is pressurized and when the pressure is reduced, it is released as small bubbles that cause the fizz in your drinks.
Oxidation due to the presence of dissolved oxygen produces undesirable results in many areas of the brewing and beverage manufacturing processes. Avoiding oxidation greatly reduces the chance of color instability, flavor degradation, poor shelf life and low yields. The Praxair sanitary in-line oxygen stripping system system uses either inert nitrogen gas or carbon dioxide as a processing gas to strip free oxygen from process waters and liquid products.
We ensure that our customers get the right products, optimized for their operations. And we back them up with 24/7 support services that include total system review and start up, customized production assistance and operator training.
At Linde, we help you optimize every step of your process. From helping you install, monitor and manage your gas supply, to recommending applications to help you achieve the level of productivity and product quality you require.