E290 CARBON DIOXIDE OR CARBON DIOXIDE
Carbon dioxide is a natural gas which is one of the normal constituents of the atmosphere, being the product of the respiration of plants and animals, including man; it is also produced by our body during the alcoholic fermentation of sugars.
As an additive, carbon dioxide is usually used:
- in drinks to make them carbonated, such as water, cola or some wines;
- in controlled atmosphere packaging processes of fruit and vegetables: with this process, the oxygen levels in the cold rooms are reduced in favor of carbon dioxide levels, thus preventing fermentation and oxidation of food and consequently limiting its maturation. By doing so, the fruits remain crisper, more consistent and maintain their characteristic aromas, minimizing the development of mold;
- in modified / protected atmosphere packaging processes (together with nitrogen): this method is used to hinder microbial development and to prevent food oxidation. It is a widely used technique, because it prolongs the shelf life of foods. Initially, this process was limited only to fresh pasta, baked goods, sliced in trays; then, however, given the good results obtained, this practice was extended to all categories of food. The mixture of carbon dioxide and nitrogen, considered inert gases, used in this process, does not interfere in any way with the characteristics of the food, keeping its color, flavor and texture unaltered.
- as a propellant in gas containers (eg whipped cream).
There are no known negative side effects related to the intake of carbon dioxide as an additive.
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