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Chemistry and taste: gases in the food industry

There is something that silently and invisibly transforms what we eat. We’re talking about food-grade gases, the unseen protagonists of the food & beverage industry. Every day they work behind the scenes: they extend the shelf life of food, protect its freshness, preserve taste, aroma, color. It’s not magic, but applied technology: from modified atmosphere packaging to cryogenic freezing, gases are powerful allies for those who produce and package food. Let’s take carbon dioxide: it slows microbial growth and creates the effervescence in beer and soft drinks. Or nitrogen, which, thanks to its inert nature, protects the most sensitive foods from oxidation. Then there’s oxygen, seemingly an enemy of preservation, but essential to keep the color of red meat alive or to help salads “breathe” in packaging. Lastly, argon is the guardian of fine wines and oils, because it creates a protective barrier against air and time.
But it’s not just a matter of composition. It’s a matter of measure. The real challenge lies in finding the right blend, the one that best suits the nature of the product and its sensitivity. For a fruit purée, for example, just a few precautions are enough to preserve natural color and flavor. For a meat pâté, precision is needed in choosing the gases to prevent oxidation and bacterial growth. For pesto, which combines oil, garlic, basil and pine nuts, it’s the modified atmosphere that ensures fragrance and bright green color.

What are the most commonly used food-grade gases

The choice of the most suitable gas or gas mixture depends on the nature of the food product and the specific objectives of the production process. Let’s analyze the characteristics and uses of the main food-grade gases.

Carbon dioxide (CO₂) is among the most widely used gases in the food industry due to its antimicrobial properties. Inserted into modified atmosphere packaging, carbon dioxide drastically reduces the growth of molds, yeasts, and aerobic bacteria, helping to extend the shelf life of fresh and perishable products. In liquid or solid form (dry ice), it is also used in refrigerated transport and in the preservation of temperature-sensitive products. In its supercritical form, it becomes an ecological solvent for extracting aromas and for decaffeinating coffee. It is also at the heart of carbonation: it makes soft drinks, beer, and mineral water fizzy.

Inert, odorless, and tasteless, nitrogen (N₂) is the ideal gas for all applications where food must be protected from contact with oxygen. It prevents oxidation, prolongs freshness, and preserves the organoleptic characteristics of particularly sensitive foods such as coffee, snacks, and baked goods. It is also used in inerting processes and in the storage of food and beverages to avoid unwanted chemical reactions. In liquid form, it is the star of cryogenic freezing, a highly efficient technique that allows food to be frozen rapidly while maintaining its structure and quality intact.

It may seem paradoxical, but oxygen (O₂), although it accelerates oxidative processes, is essential in certain specific contexts. In red meat packaging, for example, it maintains the product’s bright and appealing color. In packaged fresh vegetables, it is necessary to allow cellular respiration and prevent anaerobic fermentation. It must be used with great precision, because incorrect dosing can compromise the stability of the food and increase the risk of microbiological spoilage.

Less widespread than other gases, argon (Ar) is chosen especially for its high chemical inertia and its ability to form an effective physical barrier over liquid surfaces. It is used particularly in the packaging of fine oils and wines, where it protects against oxidation and preserves aroma, color, and organoleptic characteristics. Denser than air, it remains for a long time in the headspace of bottles, avoiding contact with oxygen. Its high cost limits its use to high-value products or particularly delicate preparations.

Food-grade gases in MAP (Modified Atmosphere Packaging)

Meat pâtés are highly perishable products, sensitive both to lipid oxidation and microbial proliferation.
To preserve their quality and extend shelf life, it is advisable to use a gas mixture composed of nitrogen (N₂) and carbon dioxide (CO₂). A typical blend might consist of 70% nitrogen and 30% carbon dioxide, though the proportions may vary depending on the specific needs of the product and storage conditions. The same mixture, but in slightly different proportions (80% nitrogen and 20% carbon dioxide), is used for fruit purées — products sensitive to oxidation, which can alter their color, flavor, and nutritional value.

Another sector that requires the use of food-grade gases is that of sauces. Take Genovese pesto: it contains fresh basil, pine nuts, garlic, and extra virgin olive oil. Using a blend of nitrogen (N₂) and carbon dioxide (CO₂) helps prevent oil oxidation and inhibits microbial growth, maintaining the bright green color and fresh aroma of the basil. Truffle sauces, containing fresh truffle or natural aromas, are sensitive to aroma loss and oxidation. The use of protective atmospheres with nitrogen and carbon dioxide can preserve aroma intensity and prevent product degradation. In fresh vegetable-based sauces (such as hummus, guacamole, or grilled vegetable sauces), MAP helps reduce oxidation and prolong freshness without the use of preservatives, maintaining organoleptic properties such as color, aroma, and texture, and preserving the nutritional quality of fresh ingredients.

Finally, wine and extra virgin olive oil — two vast worlds in which argon is increasingly used. Why?
Argon is a noble gas, inert and heavier than air, which makes it particularly effective in creating a protective barrier above liquids that are sensitive to oxidation, such as wine and oil. Its higher density allows it to form a protective layer that isolates the product from oxygen, preventing oxidation and preserving organoleptic properties. However, argon is more expensive than other gases such as nitrogen, which limits its use to high-value products or those particularly sensitive to oxidation.

The regulatory framework and future scenarios

European legislation on food-grade gases is strict and aims to ensure consumer safety.
Regulation (EC) No 178/2002 lays down the general principles and requirements of food law, defining a food as any substance intended to be ingested by humans. This means that all gases used in food production must be treated as foodstuffs and comply with the relevant regulations. European directives specify various aspects such as hygiene rules and controls, purity criteria, food traceability throughout the supply chain, and procedures for risk analysis, applying the precautionary principle and defining intervention methods in the event of food crises.

The use of food-grade gases will continue to evolve, responding to the growing demand for high-quality, safe, and sustainable products. Innovations in packaging, freezing, and beverage production can help reduce waste, improve food preservation and transportability, in a global food market increasingly demanding in terms of quality and environmental sustainability.

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