Why Aerate with Food Grade Gases Rather than with Air?
The aeration process can be achieved by injecting clean and dry compressed air in a flow of pumpable food products. However,
- This requires investment in an air dryer
- The oxygen present in the air leads to a reduced product shelf life because
- it reacts with the fat in the food product (oxidative rancidity)
- it exposes your product to the accelerated growth of aerobic bacteria
The use of nitrogen and carbon dioxide (CO₂) instead of compressed air can avoid all these challenges.
Gases
Carbon Dioxide
Our experienced applications teams across the globe can use their industry and application knowledge to provide you with a compressed or liquid carbon dioxide supply and technology solution to meet your unique needs.
Nitrogen
Useful as a gas, for its inert properties, and as a liquid for cooling and freezing. Virtually any industry can benefit from its unique properties to improve yields, optimize performance and make operations safer.
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