Food preservation technology using nitrogen gas and CO2 gas is widely applied. Typically, nitrogen gas for food preservation and CO2 gas for food use appear in foods, medicines, beverages, etc., extending the product’s shelf life.
So why are these two types of food preservation gases so effective? Does the use of food-grade CO2 and nitrogen gas change the gas composition inside the product packaging and have any adverse effects on product quality and consumer health?
Let MIGCO explore food preservation gas and its specific uses.
How does food preservation gas work and what are its effects?
Food preservation gas is a gas selected to change the ratio of the gas components inside a product package. This change is simply understood as reducing the amount of oxygen from the 20.9% level to 0%.
The purpose of this is to slow down the growth of aerobic microorganisms. It also has the effect of limiting and preventing oxidation reactions.
Oxygen can be replaced by food-grade nitrogen gas and food-grade CO2 gas. These CO2 and nitrogen food preservation gases can reduce pH or inhibit bacterial growth, preserve the bright red color of meat, and help food look fresher.
Changing the composition of the gases inside the packaging can be done by pumping gas and vacuuming or by designing “breathing” packaging. Breathing packaging is a type of packaging that changes the air balance, known as EMAP.
Since when has gas-based food preservation technology been used?
This food preservation technology was first used in the 1930s. When fruit transport ships used CO2 gas to pump into the storage area. This increased the shelf life and maintained the freshness of the products.
From the 1970s, products preserved by changing the gas composition in the packaging have been more widely applied.
Typical products using gas preservation include bacon and fish in retail stores in Mexico. Since then, this gas-based food preservation technology has been continuously developed to meet consumer demand.
Which products use nitrogen and CO2 gas for food preservation?
- The three main food groups that use food-grade nitrogen gas and food-grade CO2 gas are fruits, vegetables, and meat and seafood products.
- Many products use gas preservation, with red meat and seafood accounting for the majority. Processed fruits and vegetables account for a smaller proportion.
- Foods such as pasta, cheese, poultry, baked goods, and packaged dry foods.
- Ready-made meals and packaged dry foods.
It is estimated that 25-40% of the total fresh fruit and vegetable production will spoil and decompose during distribution to consumers if not properly preserved.
What is food preservation gas packaging?
Food preservation gas packaging is a technique used to extend the shelf life of fresh or processed foods.
In this gas preservation technique, the air surrounding the food inside the packaging is changed in composition. The mixture of gases in the package will depend on the type of product, the packaging material, and the storage temperature conditions.
Currently, modified atmosphere packaging (MAP) is the most common food preservation technology. Typically, the ratio of gases in the air is O2: 21%, CO2: 0.038%, N2: 78%.
But in EMAP packaging, the O2 ratio is intentionally lowered, and the CO2 level is increased. This type of packaging will extend the product’s shelf life.
How is nitrogen gas used in food, or how does nitrogen preserve food?
In the food industry, nitrogen gas preserves food by slowing down the decomposition process. This ensures the freshness and high crispness of food.
Nitrogen gas for dry food preservation:
Nitrogen gas is used to preserve the natural state and shelf life of products, maintaining crispness and dryness.
A prominent application of nitrogen gas in food is that it helps preserve food inside packaging.
- By inflating the packaging (such as cans, bottles, bags) containing beverages (non-carbonated), preventing the packaging from being deformed or damaged during transportation.
- At the same time, nitrogen gas keeps the flavor of the beverage fresh for longer.
Secondly, nitrogen gas in frozen food:
Nitrogen gas effectively and economically preserves frozen food. It helps maintain the freshness of food, especially fruits, vegetables, and seafood…
Because nitrogen gas forms a barrier that limits food’s contact with oxygen, slowing down spoilage and reducing other losses caused by oxidation.
In addition, liquid nitrogen in food is also used to make smoked ice cream, which is very popular among young people.
Applications of CO2 gas in food for preservation:
CO2 gas is used in food during product packaging and beer production.
♦ The use of food-grade CO2 gas helps prevent product degradation from moisture and oxygen. Helps control the release of volatile gases and protect against explosions in warehouses and tank areas.
♦ Food-grade CO2 gas freezes and chills food quickly compared to mechanical refrigeration systems such as freezers or refrigerators. Increases production efficiency, reduces food dehydration losses. Reduces the activity of harmful bacteria, mold, and microorganisms…
Above is some information about food preservation technology using nitrogen gas and CO2 gas. Food preservation gases will increase production efficiency and improve preservation and transportation. If you need to buy CO2 and nitrogen gas for food use, please contact MIGCO for detailed advice.
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