Nitrogen for food and beverage

Nitrogen, an inert gas – meaning it does not react chemically with other substances – is also a key cryogenic agent (cold generator) for the processing and preservation of food at low or very low temperatures. In its liquid state, it is used in IQF freezing, which stands for Individual Quick Freezing: a process in which each portion of the product is frozen individually.

By immersing food in liquid nitrogen or introducing liquid nitrogen into tunnels, cryogenic cabinets or spiral freezers, it takes just a few minutes to freeze the food. This speed is essential for maintaining the organoleptic and nutritional properties of the products intact for a long time.

Cryogenic freezing, unlike domestic freezing, allows the formation of very small ice crystals: the walls of the frozen cells do not break, and once returned to room temperature, the product will have retained its high quality.

Nitrogen is one of the gases used in food packaging. It is usually part of a gas mixture, such as argon, carbon dioxide and oxygen, which ensures the product is preserved as effectively as possible over time.

As it is inert, nitrogen does not interact with the products in any way. Its function is to mechanically remove oxygen, which otherwise promotes bacterial growth.

Packaging food correctly in a protective atmosphere is essential not only to extend its shelf life, keeping its freshness and properties intact, but also to preserve its colour, flavour and, consequently, its shelf life.