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Gases

SIAD offers the food and beverage industry advanced, innovative, yet practical technological solutions, all of which provide them with responsible service and reliable supply: examples are Happydrink®, the innovative service for beverage carbonation, and Foodline®, gases for modified atmosphere food packaging and iSpring, used to carbonate water and drinks in the home.

Carbon dioxide
Carbon dioxide, a natural anti-microbial, is used to increase the shelf life of food products. This application protects taste and texture, and reduces the need for preservatives, either natural or artificial.
It is also used in making dry ice, ingredient cooling and mixer and blender cooling.
Additionally, carbon dioxide can be used to inert storage vessel headspace, replacing oxygen and extending storage life. Inert gas blanketing also reduces tank corrosion from oxygen, eliminates moisture in atmosphere air, and reduces fire and explosion hazards.

Nitrogen
Both liquid and gaseous nitrogen are widely used in the food industry for a variety of applications. Nitrogen is used to rapidly freeze foods, reducing moisture loss and maintaining food's appearance, texture and taste. It is also used to extend shelf-life in packaged foods by preventing spoilage from oxidation, mould growth, moisture migration and insect infestation; to pressurise beverage containers; and to refrigerate perishables during transportation.
Nitrogen's low boiling point and non-toxic properties make it an economical choice for grinding and processing dried fruits, delicate herbs and spices through cryopulverization. In this process, liquid nitrogen serves as a freezing agent and embrittles material so that it can be easily ground.

Hydrogen
Hydrogen is used to hydrogenate liquid oils (such as soyabean, fish, cottonseed and corn), converting them to semisolid materials such as shortening, margarine and peanut butter.

Oxygen
By adding oxygen, fish farmers can enhance growth rates and fish density for increased tank capacity.