Food and Beverage

Carbon dioxide is a key cryogenic agent in cooling, chilling and freezing applications, protecting the taste and texture of your food products by maintaining proper temperature control. In carbonated beverages, CO₂ provides the bubbles and plays a role in pressurization. Greenhouse growers depend on CO₂ atmospheres for vibrant growth.

Product Name & Concentration

• Carbon Dioxide, >99.9%
• Carbon Dioxide Air Mixture, 0.5 ppm – 50%
• Carbon Dioxide Gas Argon Mixture, 0.5 ppm – 50%
• Carbon Dioxide Gas Helium Mixture, 0.5 ppm – 50%
• Carbon Dioxide Gas Hydrogen Mixture, 0.5 ppm – 50%
• Carbon Dioxide Gas Nitrogen Mixture, 0.5 ppm – 50%

Nitrogen rapidly removes heat in food cooling, chilling and freezing. Immersion freezing in liquid N₂ is the fastest freezing method known for producing IQF foods. For beverages, N₂ is used to strip oxygen from beverage streams as an inert gas for pressurization.

Product Name & Concentration

• Compressed Nitrogen Gas, High Purity > 99.998%, Low Purity > 90%
• Refrigerated Liquid Nitrogen, > 99.998%
• Nitrogen Gas Argon Mixture, 1 ppm – 99.99%
• Nitrogen Gas Helium Mixture, 1 ppm – 99.99%
• Nitrogen Gas Hydrogen Mixture, 1 ppm – 99.99%
• Nitrogen Gas Oxygen Mixture, 1 ppm – 99.99%

Critical for life, oxygen is used in aquaculture to deliver the dissolved oxygen levels that are needed for high production levels and fish health.

Product Name & Concentration

• Compressed Oxygen Gas, High Purity > 99.5%, Low Purity > 90%
• Refrigerated Liquid Oxygen, > 99.5%
• Oxygen Gas Argon Mixture, 0.5 ppm – 99.9%
• Oxygen Gas Helium Mixture, 0.5 ppm – 99.9%
• Oxygen Gas Nitrogen Mixture, 0.5 ppm – 99.9%