Food-Grade Carbon Dioxide

Carbon dioxide, (CO2), a colourless gas having a faint sharp odour and a sour taste. It is one of the most important greenhouse gases linked to global warming, but it is a minor component of Earth’s atmosphere (about 3 volumes in 10,000), formed in combustion of carbon-containing materials, in fermentation, and in respiration of animals and employed by plants in the photosynthesis of carbohydrates.

Carbon dioxide is an efficient refrigerant. At room temperature and pressure, carbon dioxide is in the gaseous state, but it can be converted into liquid or solid under certain pressure. When the pressure is released, it quickly evaporates, taking away a large amount of heat and achieving the effect of cooling and cooling.