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. Oxygen added to fermentation processes boosts production of food ingredients, chemicals and nutraceuticals produced by aerobic organism cultures.

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%