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Main food-grade gases

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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.

Here you can find the principal food-grade gases by SIAD:

Carbon dioxide

In the food and beverage industry, carbon dioxide is used:

  • for beverage carbonation
  • as a natural anti-bacterial, to increase the shelf life of dairy products, protecting taste and texture, and reducing the need for both natural and artificial preservatives
  • for food freezing and chilling
  • for cryogenic and IQF freezing of foodstuffs
  • for modified atmosphere packaging
  • for mixer and blender cooling
  • for ingredient cooling and conveying
  • for in-transit refrigeration
  • for cryo-blasting of food dyes and production plants
  • in its solid form, known as dry ice.


In the food industry, nitrogen is used:

  • to extend shelf-life in packaged foods by preventing spoilage from oxidation, mould growth, moisture migration and insect infestation
  • to thermoregulate and cool food
  • to rapidly freeze (cryogenic freezing and IQF) food
  • for stripping gases from liquids
  • for pneumatic transport of ingredients and to render food storage tanks inert
  • to refrigerate perishables during transport
  • for modified atmosphere packaging
  • for food cryo-grinding and cryo-crystallization
  • to deodorize oils.


In the food industry, argon is used:

  • for packaging in a protective atmosphere
  • to prolong the shelf-life of packaged foods, preventing their deterioration due to oxidation, the formation of mold, the leakage of moisture and insect infestation
  • in oenology used alternatively to nitrogen to avoid the absorption of oxygen present in the air or to remove the one previously absorbed
  • for removing dissolved oxygen, operating both in the tank and in the pipeline during the movement of the wine
  • protect the wine in the filling, permanence and emptying of the tanks
  • transfer the wine by pushing, without the use of pumps
  • bottle the wine in the absence of oxygen.


In food and beverage, oxygen is used:

  • for modified atmosphere packaging
  • to breed and transport fish
  • to produce ozone; ozone is used for deinfestation and sterilisation in industrial manufacturing processes.

With the addition of oxygen, fish farmers can increase growth levels and fish density to improve the capacity of the tank.