Gases - usually nitrogenous mixtures - are used to extend shelf life, ripen, prevent spoilage, harvest mulch and more.

Other food applications include low-temperature refrigeration (including refrigeration) and beverage carbonation.

Carbonated beverage

Carbon dioxide is essential to deliver "foam" to water, carbonated soft drinks (soda), and beer. Carbon dioxide is also used for product coverage, pressure transfer and bottle blowing (e.g. during beer filling).

Beverage gases used for product distribution range from 25% CO2 (in nitrogen) to 100% CO2. The exact mixture you choose will depend on the product and distance you want to push in, and the amount of carbonic acid required on the dispenser.

Liquid carbon dioxide, which is not stored in high-pressure cylinders but in low-pressure insulated liquid containers (liquid CO2 is very cold), provided to some CO2 users then used as a gas. Beverage gas mixtures can be locally mixed from nitrogen sources (from cylinders or through nitrogen generators).

Gas and packaging equipment for extended shelf life.

Atmospheric Modulated Packaging (MAP) and Balanced Atmospheric. Modulated Packaging (EMAP) are two technologies used to extend the shelf life of fresh or processed foods.

Pure gases or gas mixtures reduce bacterial growth and prevent discoloration, and delay deterioration mechanisms affecting product quality. Such processes are widely used when packaging fresh produce, raw meat (including poultry and fish) ,bakeries and casual foods (such as potato chips and crackers).

The gases used in the packaging process reduce oxidation and aerobic growth. In the case of fruits and vegetables, respiration and ethylene production are also reduced.

In EMAP, the permeability of packaging membranes plays an active role in establishing gas balance in packaging and is more widely used in fruits, vegetables and other respiratory products. Non-respiratory foods, such as meat, fish and cheese, typically use less permeable membranes when using MAP.

Other gas applications in food preservation.

In applications related to product refrigeration, gases (particularly CO2) can be used for "snowing" products or meat.

During harvesting, CO2 or nitrogen can also be used for rapid field freezing. Dry ice is also used for outdoor refrigeration.

Nitrogen or carbon dioxide can also be used in food processing (e.g., meat-crunching and dough-forming) to maintain product ductility while preventing spoilage.