Where to buy food-grade CO₂?

Find Food-grade CO₂ Solutions

Carbon dioxide (CO₂) is one of the most widely used gases in food and beverage production. Food-grade CO₂ must meet strict purity standards before it can safely contact food or beverages, and sourcing it starts locally. CO₂ is typically purified from industrial emissions and cannot be economically produced everywhere, meaning availability, supply formats and applicable purity standards vary significantly by region. Linde supplies food-grade CO₂ in gaseous, liquid and solid forms across a global network, with local representatives available to confirm what grades, supply modes and application support are available in your region.

What Makes CO₂ Food Grade

Food-grade CO₂ is carbon dioxide purified to a level safe for direct or indirect contact with food and beverages. The accepted threshold is typically 99.9% purity or higher, with strict limits on specific contaminants including moisture, oil, hydrocarbons and sulfur compounds.

Regulatory frameworks and purity benchmarks vary by region. In the United States, for example, relevant standards include FDA regulations, the Food Safety Modernization Act (FSMA) and the Food Chemicals Codex (FCC). In the European Union, applicable regulations include Regulation (EC) No. 1333/2008 on Food Additives and Commission Regulation (EU) No. 231/2012, among others. Good Manufacturing Practice (GMP) standards and Hazard Analysis and Critical Control Points (HACCP) principles may also apply depending on the region and application. Regulations such as these govern how food-grade gas is produced, handled and delivered. Businesses should verify which requirements apply in their market before sourcing.

Introducing industrial grade CO₂ into food or beverage production creates contamination risk, potential off-flavors and regulatory non-compliance. The distinction applies across all food contact uses, whether CO₂ functions as an ingredient, as in carbonation, or as a processing aid, as in cryogenic freezing and chilling.

Versatile Gas Supporting Wide Range of Food-grade CO₂ Applications

The application spectrum of CO₂ in food-grade purity is extremely broad. Depending on requirements, the CO₂ may be applied in the gaseous, liquid or solid phase. For example, CO₂ is commonly used to avoid unwanted oxidation reactions during food storage or food processing at elevated temperatures, such as deep-fat frying. There are different ways to do this. Inerting keeps oxygen levels in and around food products low; blanketing is a safe and reliable way to protect food and liquids/oils in vessels and storage tanks against degradation; and sparging involves passing finely dispersed gas bubbles through a liquid to inhibit unwanted chemical reactions with oxygen. CO₂ and specialty gas mixtures are also an effective way to post-treat and protect harvested and stored products. In winemaking too, CO₂ supports many of the process steps, from blanketing the harvested grapes through cooling maceration tanks to sparging and headspace inerting.

Read on to explore other key applications of food-grade CO₂.

Modified Atmosphere Packaging (MAP)

MAP replaces the air inside a sealed food package with a controlled gas mixture, typically combining CO₂ with nitrogen (N₂) and sometimes oxygen (O₂). CO₂ inhibits the growth of aerobic bacteria and mold by dissolving into the surface moisture of the food and reducing its pH level, extending shelf life across meat, poultry, seafood, dairy, fruit and vegetables, baked goods and prepared meals. CO₂ concentrations in MAP mixtures vary by product, ranging from around 20% up to 100% depending on the food category.

Cryogenic Freezing and Chilling

CO₂ gas liquefies at -78°C (-108.4°F) to become an effective cryogenic refrigerant. When it contacts food, it absorbs heat rapidly and converts to cold gas, producing fast temperature reduction. The speed of cryogenic freezing determines the size of ice crystals formed in the food. Fast freezing produces small, evenly distributed crystals that preserve the texture, flavor and appearance of the product after thawing. Cryogenic freezing with liquid CO₂, or N₂ in some instances, is used for meat, poultry, seafood, fruits and vegetables, baked goods and prepared meals.

Storage and In-Process Chilling

During blending, mixing and grinding, food products generate heat that must be controlled to maintain quality and prevent microbial growth. Liquid CO₂ can be injected into mixing vessels, for instance from a bottom or a continuous injector, where it vaporizes on contact with the food and rapidly removes heat. This method distributes cooling power evenly throughout the batch, delivering precise, repeatable temperature control. This chilling method is ideal for applications such as ground meat, burger patties, sausage, chicken nuggets, bakery dough as well as sauces, pastes and liquids.

Cryogenic chilling systems can be tailored to individual mixing, storage, transfer and in-transit refrigeration needs. Different stationary and mobile models combine the cooling power of cryogens (liquid CO₂, liquid N₂, dry ice or CO₂ snow) with control systems and innovative delivery solutions including expansion nozzles and snow horns to align cooling power with variables such as target temperature, product viscosity and fill rate.

Dry Ice for Distribution and Cold Chain

Solid CO₂, commonly known as dry ice, is produced by expanding liquid CO₂ until it converts to snow. It is then compressed into blocks, pellets or slices. Dry ice is odorless, tasteless and non-flammable, and sublimates directly from solid to gas without leaving liquid residue. These properties make it well suited to in-transit cooling of temperature-sensitive products including fresh and frozen meat, seafood, fruits and vegetables, and prepared foods. Where food contact requires it, food-grade dry ice can be sourced in blocks, pellets or slices to suit a range of distribution operations.

Beverage Carbonation and Draft Systems

Food-grade CO₂ is the standard gas for carbonating soft drinks, sparkling water, beer and cider. In high-volume bottling and canning operations, precise CO₂ dosing controls carbonation levels to meet product specifications consistently across batches. Beverage producers also use CO₂ to purge tanks, vessels and packaging of oxygen before filling, protecting product quality during production and packaging.

Food-Grade CO₂ Supply Modes

Food-grade CO₂ is available in several formats. The right choice depends on consumption volume, available space, application type and consistency of demand.

• High-pressure cylinders and cylinder bundles: The most common option for smaller operations such as restaurants, bars and small breweries.
• Microbulk/bulk tanks: These insulated tanks store liquid CO₂. They are installed on-site and refilled by delivery truck, reducing delivery frequency and eliminating cylinder handling. They scale in size from microbulk tanks for moderate volumes to bulk liquid tanks suited to large-scale food processing and beverage production facilities.

What to Look for in a Food-Grade CO₂ Supplier

The quality of a CO₂ supply chain has a direct bearing on food safety, regulatory standing and operational continuity. Depending on your region, application and internal standards, some or all of the following criteria may be relevant when evaluating a supplier.

• Purity certification: Depending on your market and application, you may require documentation confirming that CO₂ meets the purity specifications set by your regional food safety authority, with testing records available on request.
• Traceability: Where your internal quality standards or local regulations require it, cylinders and bulk deliveries that carry lot numbers traceable to the point of production can support a faster response in the event of a quality incident or regulatory inquiry.
• Quality assurance programs: Some operations require suppliers to follow documented quality assurance principles throughout the supply chain. The applicable programs and documentation standards vary by region and customer requirement.
• Supply reliability: CO₂ is often purified from industrial emissions, and production capacity can vary regionally, meaning availability, pricing and supply formats can vary considerably depending on location. A supplier with a strong regional infrastructure and sourcing diversity reduces the risk of disruption from seasonal demand shifts, plant maintenance or raw material shortages.
• Application knowledge: Gas suppliers with technical experience across MAP, cryogenic processing, carbonation and distribution can help operations achieve better results and avoid process errors.

Sourcing Food-Grade CO₂ from Linde

At Linde, we supply CO₂ in gaseous, liquid and solid forms, and in the purity grades required for foodstuffs - also, if required, meeting the more specific, exacting beverage grade specifications demanded by certain drinks companies. We supply this gas in cylinders and in microbulk/bulk liquid tanks, backed by a global delivery and logistics network.

Beyond gas supply, we offer application systems and technologies built around food-grade gases. Our MAPAX^® modified atmosphere packaging program provides tailored gas mixtures and technical guidance for extending shelf life across every major food category. Our CRYOLINE^® family of cryogenic freezers uses liquid CO₂ and liquid nitrogen to deliver rapid freezing for meat, poultry, seafood, baked goods and prepared foods. Highlights of our ACCU-CHILL^TM family include our ACCU-CHILL^TM LX bottom injection chilling system, which provides precise, repeatable temperature control during blending and mixing operations.

Our food technology centers, with our application experts and HACCP scientists and engineers, offer proof-of-concept testing, process sizing and application development support using full-scale production equipment. To discuss supply options or application requirements, contact us directly.

FAQs

What Purity is Required for Food-grade CO₂?

Food-grade CO₂ is generally required to meet a minimum purity of 99.9%, with strict limits on contaminants including moisture, hydrocarbons, oil and sulfur compounds. Applicable purity specifications vary by region and are typically set by the relevant national or regional food safety authority.

What is the Difference Between Food-grade and Beverage-grade CO₂?

Many industry associations and even individual companies define stricter specifications for beverage-grade CO₂ than the generally applicable food-grade purity requirements. Here at Linde, our food-grade CO₂ typically meets beverage-grade standards, with more rigorous quality assurance and traceability certification services available on demand to meet individual needs. Check with your local Linde team to confirm availability of food-grade and/or beverage-grade CO₂ in your specific location.

How Do I Stay Compliant with Food Safety Regulations When Using CO₂?

Requirements vary by region, application and the regulatory framework in your market. In general, compliance involves sourcing CO₂ that meets the purity standards applicable in your region, maintaining whatever documentation your local regulations or internal quality standards require, and storing and handling gas according to the relevant safety guidelines. Consulting your local regulatory authority or a gas supplier with regional expertise is the most reliable way to confirm what applies to your operation.