Food additives data book - wordpres

Gases 568
NAME: Carbon dioxide
CATEGORY: Gas
FOOD USE: Carbonated beverages/ Fruit/ Meat/ Poultry/ Wine
SYNONYMS: Anhydride carbonique/ Carbonic acid gas/ Carbonic anhydride/ CAS 124-38-9/ Kohlendioxyd/
Kohlensaure/ EINECS 204-696-9/ E 290
FORMULA: CO2
MOLECULAR MASS: 44.01
PROPERTIES AND APPEARANCE: Colourless, odourless, non-combustible gas. Faint acid taste. Solid form as dry ice.
MELTING RANGE IN °C: Sublimes @ -78.5
DENSITY AT 20°C (AND OTHER Gas @ 0°C 1.976 g/l at 760 mm
TEMPERATURES) IN g/l: Liquid @ 0°C 0.914 g/l at 34.3 atm
Solid @ -56.6°C 1.512 g/l at 760 mm
SOLUBILITY % AT VARIOUS TEMPERATURE/pH COMBINATIONS:
in water: @ 760 mm 0°C = 171 ml CO2/100 ml H2O/ 20°C = 88 ml CO2/100 ml H2O/
60°C = 36 ml CO2/100 ml H2O
FUNCTION IN FOODS: Aerating agent/ Carbonation/ Cooling agent/ Leavening agent/ Modified atmosphere for microbial
control/ pH control agent/ Processing aid/ Propellant/ Gas/ Preservative/ Freezant
TECHNOLOGY OF USE IN FOODS: Less soluble in alcohol and other neutral organic solvents. Absorbed by alkaline solutions with
formation of carbonates.
ANTAGONISTS: Incompatible with acrylaldehyde, aziridine, metal acetylides, sodium peroxide
FOOD SAFETY ISSUES: Non-combustible. Is an asphyxiant and has teratogenic and reprotoxicity effects (experimental). Contact
of CO2 snow with skin can cause burns. In CO2 atmosphere, dusts of magnesium, zirconium, titanium