Food carbon dioxide

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　　Item name: food carbon dioxide

　　Molecular formula: Co2

　　The purity of the product ：＞99.99%.

　　Properties: carbon dioxide is colorless, odorless, tasteless, non-toxic body. Melting point -56,6 DEG C (526.89kPa), boiling point -78.6 DEG C (sublimation), density 1.977g/L. Soluble in water, 0.14499/1009 (25 DEG C). The aqueous solution is acidic. When carbon dioxide is pressurized to 5978.175kPa at 20 DEG C, it can be liquefied, with relative density of 1.0310. Liquid carbon dioxide is cooled to -23.1 DEG C and the pressure is 415kPa to form solid. Solid carbon dioxide, also known as dry ice, dry ice absorption, can be directly sublimated into gas. Soluble in ethanol, 23.23ml/100ml

　　Use:

　　Because CO2 has the cooling speed, good performance, not wet, not contaminated food, can inhibit the botulinum toxin (botulinum) etc., therefore, not only a large number of dry ice for ice cream industry, fresh and frozen dry ice and liquid CO2 is also widely used in all kinds of food.

　　The hygienic standard for the use of food additives (GB2760-2014) stipulates that the maximum amount of liquid carbon dioxide used for soda, gasoline and beverages is determined by the normal production requirements. Food additive carbon dioxide concentration range 98.8%~99.8%)

　　Can be used in apple juice, concentrated apple juice, grape juice, black currant juice and cream packaging, the amount of normal production needs.

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