Carbon dioxide determination (CO2)

Carbon dioxide determination (CO2)
Carbon dioxide determination (CO2)

In the food sector, the amount of carbon dioxide contained in the products offered by the food manufacturers is measured. Anions and cations cause the deterioration of carbon dioxide balance in food products.

In the food sector, carbon dioxide is used in different ways in the processing and preservation of foods. Carbon dioxide, which has versatile properties, has a wide usage area in different sectors. On the one hand, it is used to improve product quality and on the other hand, to increase the product productivity.

Carbon dioxide is naturally present in underground sources. In ammonia production plants, flue gas is recovered and carbon dioxide is produced. In addition, carbon dioxide is produced as a by-product in various petrochemical plants.

Carbon dioxide is gaseous and colorless and heavier than air. It does not smell at low concentrations. At high concentrations, it has a sharp and acidic odor.

Naturally obtained carbon dioxide gas is used in medicine. During the production of carbonated beverages such as mineral soda, soft drinks and beer, carbon dioxide is used in the carbonization stage due to its solubility in liquids. Carbon dioxide has a feature that stops the growth of microorganisms that harm the drink. The most important factor that stops bacterial growth is the amount of dissolved carbon dioxide present in the product. The higher the amount, the higher the durability of the products. Carbon dioxide also helps the beverages retain their taste for a long time. It also extends the shelf life of the products.

In the frozen food sector, carbon dioxide is used to freeze red and white meats, fish, shellfish, ready meals, pastries and many foods.

In carbon dioxide cooling systems, water loss in the product is prevented and there is no weight loss after the product is dissolved. In addition, the products maintain their freshness for a longer time.


Within the scope of chemical analyzes, determination of carbon dioxide in food products is carried out in authorized laboratories. In these studies, the standards published by local and foreign organizations and the test methods accepted worldwide are complied with.