Food Gases in the Industry: Chemical and Physical Features

Abstract

Gases intended for food-related applications are ‘volatile’ agents. Each food gas has to be produced by authorised companies which should be registered as food business operator in the European Union. As a result, gases intended for food-related applications need to be specifically traceable, similarly to food components. Moreover, the safe use (and related health consequences) of gaseous products and mixtures have to be shared between the final user and all other interested ‘stakeholders’ of the food chain (also with reference to possible food fraud episodes). In addition, the possible mixing of different food gases does not constitute reason for diminishing regulatory and legal responsibilities. With concern to physical and chemical features, and according to the main regulatory document ruling food gases in the European Union, food gases may be subdivided as foaming agents, packaging gases, propellants, or raising substances, although another classification may consider their physical and chemical features when used. This chapter discusses chemical and physical features of commonly used food gases in the food and food packing industries.