Food‑grade carbon dioxide, CO2

Food carbon dioxide is a gas used in the food industry to improve the shelf life, safety and quality of products. It is used in carbonation, modified atmosphere packaging and process inerting, where it prevents oxidation and slows down microbiological spoilage.

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Safety Data Sheet

Food‑grade carbon dioxide is highly purified CO₂ that meets the quality requirements set for use in food applications. Carbon dioxide is a colorless, non‑toxic, and chemically stable gas with a slightly acidic, faintly pungent odor. It is heavier than air and occurs naturally mainly in gaseous form. Due to its physical properties, carbon dioxide is stored in cylinders in liquid form, which means the filling level can only be determined by weighing. CO₂ exists as a liquid only under pressure (above 5.2 bar) within the temperature range of –56.6 to +30.6 °C.

Carbon dioxide is inert under most conditions and does not support combustion. It does not readily react with other substances, but it dissolves in water to form carbonic acid (H₂CO₃), which accounts for its mild acidity. In ambient air, the concentration of CO₂ is typically around 0.04% (400 ppm), and it is an essential component of the natural carbon cycle.

Carbon dioxide is typically transported and stored as a liquefied gas under pressure. One liter of liquid CO₂ yields approximately 440 liters of gaseous carbon dioxide, making it highly space‑efficient for storage and transport

Chemical symbol for carbon dioxide:CO₂
Carbon dioxide UN No: 1013 (Carbon dioxide), 2187 (Carbon dioxide, refrigerated liquid), 1845 (Carbon dioxide, solid (dry ice))
Density of carbon dioxide: 1,98 ^_kg/m3
Relative density of carbon dioxide: 1,52 (air= 1)
Boiling point of carbon dioxide at 0,101 MP: -78,5 °C

Food carbon dioxide is mainly used in the food industry to improve the quality, safety and shelf life of products. Its main applications include carbonation of beverages, modified atmosphere packaging and various processes where the amount of oxygen is reduced to ensure product quality and microbiological safety. Food-grade carbon dioxide slows spoilage, prevents oxidation and helps maintain the organoleptic properties of products throughout their life cycle.

Risk of suffocation
An increase in carbon dioxide concentration in the breathing air poses a risk of asphyxiation. Even low concentrations may cause increased breathing rate and headaches. Asphyxiation occurs without warning and can be fatal. Vaporized carbon dioxide is extremely cold. Being heavier than air, it may accumulate in drains, basements, and other low‑lying areas, leading to elevated CO₂ concentrations. The maximum permitted concentration of carbon dioxide in workplace air is 0.5%.

First aid
A person suffering from oxygen deficiency must be moved immediately to fresh air. If the victim has difficulty breathing or is not breathing, provide artificial respiration as quickly as possible and call for emergency assistance. When rescuing a victim, it is essential to remember that one must not enter an oxygen‑deficient area without proper breathing equipment.

Frostbite Injuries
Liquid carbon dioxide, CO₂ vapors, and carbon dioxide ice are extremely cold and can cause frostbite on contact with skin. Touching uninsulated equipment parts with bare skin may cause the skin to freeze to the surface and tear. In case of an accident, rinse the affected area with plenty of lukewarm water and seek medical attention.

Incompatible Materials
Certain types of steel are unsuitable for use at low temperatures because they become brittle and lose impact resistance. Materials typically suitable for low‑temperature applications include stainless steel, aluminum, and their alloys.

Use

Follow the instructions and safe working practices when handling the substance.
The gas handler must have appropriate training
Use only carefully checked pressure regulators and other operating equipment suitable for this gas. If in doubt, contact Woikoski.
Open the valve slowly, to avoid a pressure shock
The valve is opened and closed by hand. The use of assistive devices is prohibited!
It takes about one turn to open the bottle.
The gas cylinder in use must be properly secured
Keep the valve outlets clean!
Close the bottle valve after each use and when the bottle is empty.
Always report a damaged valve and bottle to Woikoski

Transport

The driver must be aware of the potential dangers of the load and know his duties in the event of accidents and incidents.
Cylinders of carbon dioxide must be transported in an upright position
The load must be secured
The protective cap on the bottle valve must ALWAYS be in place during transport or even minor handling
Bottles must not be knocked, thrown or dropped from the platform of the car
Take ADR regulations into account when transporting

Storage

Comply with all legal and local requirements for cylinder storage
Store bottles in a well-ventilated place
Gas cylinders should not be stored in conditions that promote corrosion
Gas cylinders are stored upright and secured so that they cannot fall over.
Valve domes of gas cylinders must be in place during storage
Keep empty and full bottles separate

Food‑grade carbon dioxide, CO2

Food‑grade carbon dioxide, CO2

Properties of Food‑grade carbon dioxide

What is food grade carbon dioxide used for?

Woikoski’s carbon dioxide products

Safety data sheet for Food‑grade carbon dioxide

Safe Use of Food‑Grade Carbon Dioxide

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