Gas Description
Molecular formula CO2, relative molecular weight 44.01. Carbon dioxide is colorless, odorless, tasteless, and non-toxic.
Melting point -56,6 ℃ (526.89 kPa), boiling point -78.6 ℃ (sublimation), density 1.977 g/L. Soluble in water, 0.14499/1009 (25 ℃). The aqueous solution is acidic.
Carbon dioxide can be liquefied by pressurizing it to 5978.175kPa at 20 ℃, with a relative density of 1.0310.
Liquid carbon dioxide is cooled to -23.1 ℃ and a pressure of 415kPa to form a solid. Solid carbon dioxide, also known as dry ice, can absorb heat and directly sublimate into gas. Dissolve in ethanol, 23.23ml/10ml.
performance
Drinking beverages containing carbon dioxide can cause the body's heat to be released with the carbon dioxide gas. It produces a refreshing and refreshing feeling, and can also stimulate the taste. Lowering the pH value has a preservative effect.
toxicity
According to FAO/WHO (1985), ADI does not make any provisions.
Method of production
The carbon dioxide produced during the alcohol fermentation process is washed, purified, and pressurized to produce liquid carbon dioxide
application
Due to the advantages of fast cooling speed, good operational performance, non wetting, non polluting food, and the ability to inhibit botulinum, CO2 is not only widely used in the ice cream industry, but also in the preservation, freezing, and refrigeration of various foods.
According to China's "Hygienic Standards for the Use of Food Additives" (GB2760-2014), the amount of liquid carbon dioxide used for soda, gasoline, and beverages is determined according to normal production needs. The concentration range of carbon dioxide in food additives is 98.8%~99.8%
According to FAO/WHO (1984), this product can be used for packaging apple juice, concentrated apple juice, grape juice, blackcurrant juice, and cream, with the dosage determined according to normal production needs.
