Carbon dioxide (CO2) plays a vital role in several industries, from manufacturing to food and beverage production. While CO2 is a naturally occurring gas, it exists in different forms, each suited for specific uses. One of the most important distinctions is between regular CO2 and food grade CO2.
Understanding the difference between these two types is crucial for businesses, especially those involved in food and beverage production. In this post, we’ll break down the key differences between regular CO2 and food grade CO2 and explain why it matters.
1. Purity Standards
The primary difference between regular CO2 and food grade CO2 is the purity level. Food grade CO2 must meet much stricter purity standards compared to regular CO2.
– Food Grade CO2: This type of CO2 is highly purified and must meet the quality and safety standards set by regulatory bodies like NAFDAC. Food grade CO2 typically contains a minimum of 99.9% pure CO2, with extremely low levels of contaminants like moisture, hydrocarbons, or volatile organic compounds (VOCs). These impurities, if present in significant amounts, can affect the taste and safety of food and beverages.
– Regular CO2: While still useful in many industrial applications, regular CO2 does not undergo the same stringent purification process as food grade CO2. It may contain higher levels of impurities such as oil, moisture, or other chemical byproducts. This makes regular CO2 unsuitable for direct contact with food or beverages but appropriate for non-consumable applications like fire extinguishers, industrial welding, or refrigeration.
2. Applications and Uses
Because of the difference in purity levels, the applications for regular CO2 and food grade CO2 vary significantly.
– Regular CO2: This type of CO2 is commonly used in industries where high purity isn’t a critical factor. It is often used in:
– Fire suppression systems, where CO2 is used to displace oxygen and smother flames.
– Welding, where it helps create an inert gas environment to prevent oxidation during metalworking.
– Greenhouses, where CO2 enrichment enhances plant growth by improving photosynthesis.
– Industrial cooling and refrigeration in non-food settings, where the presence of contaminants doesn’t affect the system’s performance.
– Food Grade CO2: As the name implies, food grade CO2 is used in applications where it will come into direct contact with consumables. Some common uses include:
– Carbonation of beverages such as soft drinks, sparkling water, and beer, where CO2 provides the fizz and refreshing bubbles.
– Modified atmosphere packaging (MAP), where CO2 is used to extend the shelf life of perishable goods like meat, poultry, and fresh produce by replacing oxygen in the packaging.
– Freezing and refrigeration in food processing, where dry ice (solid CO2) is used to quickly freeze products or maintain cold temperatures during transport.
The purity of food grade CO2 ensures that it doesn’t introduce any off-flavors, contaminants, or health risks when used in these food-related processes.
3. Production and Purification Process
The production and purification of CO2 differ based on its intended use, and this is a major factor that distinguishes regular CO2 from food grade CO2.
– Food Grade CO2: The production of food grade CO2 involves more stringent filtration and purification processes. CO2 is usually captured as a byproduct of industrial processes such as ammonia production or ethanol fermentation. Once captured, it undergoes several stages of filtration, including the removal of sulfur compounds, water vapor, and hydrocarbons. The CO2 is then distilled and purified to meet food safety standards. The purification process ensures that it’s free from any impurities that could affect the flavor or safety of food products.
– Regular CO2: In contrast, regular CO2 may come from similar industrial sources but undergoes a less rigorous purification process. Since it’s not intended for consumption, the presence of small amounts of contaminants like oil, particulates, or non-toxic gases is considered acceptable for industrial applications.
4. Costs and Availability
Due to the more intensive purification and certification process, food grade CO2 is generally more expensive than regular CO2.
– Food Grade CO2: The higher cost reflects the additional processes needed to ensure the gas meets food safety standards. Businesses that use food grade CO2, such as beverage manufacturers or food packagers, are willing to pay this premium to ensure their products remain safe for consumption.
– Regular CO2: Since it doesn’t undergo the same rigorous purification, regular CO2 is more widely available and less expensive. It’s typically used in bulk for industrial purposes, where purity levels are less critical.
Conclusion
The differences between regular CO2 and food grade CO2 come down to purity, application, production, and safety standards. While regular CO2 is suitable for industrial and non-consumable uses, food grade CO2 is essential in any application that involves direct contact with food or beverages.
