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
Air Products gases, typically provided in gaseous and liquid form, enable customers in a wide range of industries to improve their environmental performance, product quality, and productivity.
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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