For years, we have worked with customers to develop best ways in solving their problems. This has resulted in processes that improve quality, consistency and shelf life of a wide variety of food and beverage items - from the traditional to innovative new products.

Typical liquid gases supplied are:

• Liquid Nitrogen
• Liquid Carbon Dioxide

As an inert gas, nitrogen is very commonly used in contact with foodstuffs to avoid oxidation or microorganism growth. When in liquid form, it is the most used cryogenic fluid, to chill, freeze or store products.

Nitrogen blanketing, sparging and pressure transfer applications also exists in the brewing, soft drinks and winemaking industries. They are employed to exclude air from the product and de-aerate water that will become part of the product.

Nitrogen is used in two ways to provide internal can pressure for low carbonated or non-carbonated (still) beverages that do not generate much pressure. Pressure is important in that it rigidifies cans and PET bottles allowing ease of handling and vertical stacking. In the first method, liquid nitrogen droplets are injected into the filled container just before the top is sealed into place. The liquid nitrogen vaporizes creating the desired internal gas pressure.

Carbon dioxide is used in the food business in the following main areas:

• Carbonation of fizzy beverage such as soft drinks, mineral water or beer
• Packaging of foodstuffs
• As cryogenic fluid in chilling or freezing operations
• As dry ice (in solid form) for temperature control during the distribution of foodstuffs