Revised Application technology carbonisation in the Food & Beverages sector

Carbonisation with carbon dioxide

For the production of carbonated beverages these are enriched with CO2


In continuous carbonating plants, gaseous CO2 is added to the beverage by means of special nozzles. Compared to other gases CO2  has an especially high solubility in liquids. The achievable level of carbonation depends on:   

  • Pressure
  • Temperature
  • Gas already dissolved in beverage 
  • Beverage ingredients    
  • Type of beverage

The advantages of carbonisation are:

  • Fresher taste
  • Extended shelf life
  • Bacteriostatic effect

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Revised Customer process carbonisation in the Food & Beverages sector - beer

Carbonisation of beer

Better taste through CO2

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