carbon dioxide
Basic Information
| Field | Content |
|---|---|
| Chinese name | 二氧化碳 |
| English name | carbon dioxide |
| INS/E number | INS 290 |
| Functional class | Carbonating agent, Foaming agent, Packaging gas, Preservative, Propellant |
| Year adopted | 1999 |
| Approved by | Australia/New Zealand (FSANZ), European Union (EFSA) |
What is it?
carbon dioxide (INS 290) is a Carbonating agent, Foaming agent, Packaging gas, Preservative, Propellant food additive. Used to produce carbon dioxide, giving beverages effervescence and inhibiting microbes.Used to generate or stabilise foam, improving texture and mouthfeel.Used to displace air in packages to preserve, prevent oxidation or inhibit microbes.Used to inhibit the growth of microorganisms (bacteria, yeasts, moulds) and extend shelf life.Used in aerosol packaging to expel food (e.g. cream).
Source
Natural：Carbon dioxide.E.g. soy protein, lecithin, gelatin.Gas mixtures of nitrogen, carbon dioxide, oxygen.Some occur naturally in foods or are produced by microbial fermentation (e.g. lactic acid, natamycin).Food-grade gases such as nitrous oxide, carbon dioxide, nitrogen.
Industrial：Purified and compressed.Purified or modified.Purified and filled.Most are produced synthetically from the corresponding acids, salts or esters (e.g. benzoates, sorbates, nitrites).
Why is it used?
- Create fizz
- Inhibit microbes
- Enhance flavour experience
- Generate stable foam
- Improve texture
- Enhance mouthfeel
- Exclude oxygen
- Inhibit microbes
- Maintain freshness
- Inhibit moulds, yeasts and bacteria
- Extend shelf life
- Reduce spoilage and foodborne risks
- Provide ejection force
- Create foam texture
- Exclude air for freshness
Common Foods
- Carbonated beverages
- Foam confectionery
- Beverages
- Desserts
- Bakery
- Fresh meat
- Nuts
- Crisps
- Cook-chill foods (MAP)
- Cured meat
- Jams
- Pickled foods
- Aerosol cream
- Cooking-oil sprays
Safety
Food-grade CO₂ is safe; excessive intake may cause bloating.Mostly food proteins or polysaccharides, safe within permitted use.Food-grade inert gases, safe.Approved by multiple authorities within permitted limits; excessive intake may pose health risks, so maximum use levels must be strictly observed.Gases used are typically inert and edible, safe within permitted use.
Metabolism：Metabolic pathways vary by substance; generally the material is metabolised or excreted normally.
Concerns：
- Use within permitted levels
- Sensitive individuals should check the ingredient list
Usage Standard
China：依据 GB 2760《食品安全国家标准 食品添加剂使用标准》确定使用范围与最大使用量；具体限值随食品类别而异。
International：
- China GB 2760 National Food Safety Standard for Uses of Food Additives：https://www.cfsa.net.cn/
- Codex GSFA General Standard for Food Additives：https://www.fao.org/food-safety/codex-alimentarius/en/
- FAO/WHO JECFA (Joint Expert Committee on Food Additives)：https://www.fao.org/food-safety/scientific-advice/jecfa/en/
- US FDA Substances Added to Food：https://www.fda.gov/food/food-additives-petitions/substances-added-food-previously-food-additive-status-list
- EU EFSA Food Additives：https://www.efsa.europa.eu/en/topics/topic/food-additives
In a nutshell
carbon dioxide is a Carbonating agent, Foaming agent, Packaging gas, Preservative, Propellant, safe for use in food production within permitted limits.
Disclaimer
The information provided here is for discussion and educational purposes only. It is not medical advice or an evaluation/rating of any product or ingredient. This information may not apply to you; before using or taking any action, you should contact the manufacturer, vendor, medical, dietary, fitness, or other professionals. If you use any information provided here, you do so at your own risk.