Gas In Your Business for Food and Beverages Industry

Nitrogen (N2)
The intense cold in liquid nitrogen allows very rapid freezing of food items, resulting in minimal cell damage from ice crystals and improved appearance, taste and texture.
When substances such as vegetable oil and wines are stored, the inert properties of nitrogen can be used to protect against loss of quality by oxidation by expelling any air entrained in the liquid and protecting liquids in storage tanks by filling the vapor space. 
Nitrogen (and nitrogen mixed with CO2 and oxygen) is used in transport trucks and in Modified Atmosphere Packaging (MAP) to extend the shelf life of packaged foods by preventing oxidation, mold, insect infestation and moisture migration.

Carbon dioxide (CO2)
Liquid or solid carbon dioxide is used for quick freezing, surface freezing, chilling and refrigeration in the transport of foods. Carbon dioxide gas is used to carbonate soft drinks, beers and wine and to prevent fungal and bacterial growth.
It is used as an inert blanket, as a product-dispensing propellant and an extraction agent. It can also be used to displace air during canning. Cold sterilization can be carried out with a mixture of 90% carbon dioxide and 10% ethylene oxide, the carbon dioxide has a stabilizing effect on the ethylene oxide and reduces the risk of explosion too.

Hydrogen (H2)
It  is used to hydrogenate unsaturated fatty acids in animal and vegetable oils, producing solid fats for margarine and other food products.