Food additives data book - wordpres

Gases 570
NAME: Nitrogen
CATEGORY: Gas
FOOD USE: Fruit/ Poultry/ Various food in sealed containers/ Wine
SYNONYMS: Compressed nitrogen/ Nitrogen gas/ Refrigerated liquid nitrogen/ CAS 7727-37-9/ EINECS 231-783-9
FORMULA: N2
MOLECULAR MASS: 28.02
PROPERTIES AND APPEARANCE: Colourless gas/ Colourless liquid or cubic crystals at low temperature. Condenses to liquid. Slightly
soluble in water; soluble in liquid ammonia. Odourless; flavourless; slightly soluble in alcohol
BOILING POINT IN °C AT VARIOUS -195.79
PRESSURES (INCLUDING 760 mm Hg):
MELTING RANGE IN °C: -210
DENSITY AT 20°C (AND OTHER @ 0°C = 1.2506 g/l
TEMPERATURES) IN g/l: @ -195.8°C = 0.808 g/l (liquid)
SOLUBILITY % AT VARIOUS TEMPERATURE/pH COMBINATIONS:
in water: @ 0°C 100 volumes of H2O @ 20°C 100 volumes of H2O absorbs 2.4 volumes of gas absorbs 1.6 volumes of gas
in ethanol solution: @ 5% @ 20°C 100 volumes of ethanol dissolves 0.1124 volumes of nitrogen
FUNCTION IN FOODS: Aerating agent/ modified atmospheres for insect/microbial control/ oxygen exclusion/ propellant/
processing aid/ food-freezing processes
TECHNOLOGY OF USE IN FOODS: An odourless, flavourless gas that is slightly soluble in alcohol and water. In liquid form, use as a
freezant in cryogenic freezing of food product to avoid formation of large ice crystals during freezing
of food. In gas form, largely used to replace oxygen in the headspace, especially in packaged items that
are susceptible to lipid oxidation during storage