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When inert properties are important
Most food products are cooled or frozen during and after processing, whereas the use of cyogenic gases is a good solution due to their high cooling capacity.
Propellant gases are used for foaming of dairy products.
Cryogenic gases for the gentle drying of frozen substances under vacuum
Temperature increases during mixing has to be compensated by appropriate cooling which is often done with cryogenic gases.
Longer shelf life and an attractive product appearance through modified atmosphere packaging with gases
Production of product pellets using liquid nitrogen
Carbon dioxide as well as nitrogen are used for spray drying processes.
Cryogenic gases help during the transport of food products to keep the cold chain