nitrogen in food and beverages
Being an odorless, tasteless and colorless gas, nitrogen is an important additive for food. Used as a packaging and propellant gas, nitrogen does not dissolve in water and is not combustible. Nitrogen is the most plentiful element found in air, forming 78.1% of Earth’s atmosphere.
Nitrogen in food processing
Nitrogen is often combined with carbon dioxide to displace the oxygen inside packaged food. In the field of modified atmosphere packaging (MAP), nitrogen is combined with carbon dioxide to displace oxygen. This creates a protective atmosphere inside airtight food packages, and inhibits degradation processes, as the protective gas makes it more difficult for oxygen-dependent bacteria to grow. Additionally, the protective gas helps the food product retain its inherent colors, structures and flavors.
Nitrogen is also used a contact freezing agent. As it evaporates, it cools the food product considerably. This gentle type of drying preserves many of the food’s natural flavors and nutrients.
Nitrogen in wine and beverage production
Wine-makers also use nitrogen in their production and preservation processes. Due to its ability to prevent unwanted oxidation, nitrogen is used during pressing, tapping, aeration, tank evacuation, clarification, transferring, and also bottling.
The use of nitrogen gas is also becoming more common in breweries, due to its ability to prevent beer spoilage. This is especially valuable in smaller breweries, where the quantity of carbon dioxide recovered during fermentation is insufficient for re-use as a protective gas. In such a situation, nitrogen is a viable and less expensive alternative than purchasing the needed amount of CO2.
