How is gas added to carbonated beverages?
The carbonated soft drinks market was a $372.10 billion industry in 2023 and is expected to grow with a 3.28% CAGR until 2027. When viewed in relation to population figures, the per-person revenues of carbonated beverages amount to $48.44. This implies that the average person consumes 24.51 liters of carbonated soft drinks annually.
Dive into our nexAir KnowHow™ for carbonated beverages. We’ll review why carbon dioxide is added to drinks and the carbonization process.
Why is carbon dioxide added to beverages?
Carbonation is the reason why champagne bottles make a distinct popping sound when you open them and why soda cans fizz when you shake them. But these sensory experiences aren’t the reasons why carbon dioxide is added to beverages.
Why do beverage manufacturers add carbon dioxide to drinks?
- Cost: Carbon dioxide is a readily available gas, making it cost-efficient in drink production. The few options that can act as substitutes often cost more.
- Food Safety: No other gas additive is as safe for beverages as carbon dioxide. Methane is flammable while other gases can be toxic when ingested.
- Preservation: Oxygen is an additive that can speed up spoilage, whereas carbon dioxide is effective in keeping drinks consumable for longer.
- Solubility: It’s important to note that not all common gases mix well with liquids. In contrast, carbon dioxide is highly soluble in water. In fact, it dissolves so naturally in water that the fizz it creates is loved by many.
No other common gas is as safe, commonly available, and cost-effective as carbon dioxide is for the industrial-scale production of beverages. So, it’s no surprise that carbonated drinks remain available and in demand in the global market.
What is the carbonization process like?
The process of adding carbon dioxide to beverages is fairly simple. The common gas is forcefully dissolved into the liquid using pressure — this is how mass-produced soda, sparkling water, as well as some beer and sparkling alcoholic drinks, are made.
Essentially, carbon dioxide is pumped into a bottle or can which is held under pressure until it’s sealed. The carbon dioxide remains relatively stable inside the container unless the beverage is shaken up or opened — this is when it fizzes and tiny bubbles form.
On a related note, there are two other ways that natural carbonation occurs:
- There are mineral springs that actually produce naturally carbonated water.
- Carbon dioxide can be a byproduct of fermentation and naturally cause carbonation.
Learn More About Carbonization at nexAir
Want to know more about the carbonization of beverages and other ways carbon dioxide is used in the food and beverage industry? In an effort to help the industry Forge Forward, nexAir provides a library of knowledge, products, and techniques that we have developed and fine-tuned for over 80 years.
As a trusted supplier of carbon dioxide and other premium gases in the Southeast, you can count on us to help you move toward a safe, sustainable, and successful future. Contact us today for more information!
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