Controlling nitrogen levels: Inerting and textural quality
Nitrogen (N₂) is an inert, tasteless, and highly stable gas used in food and beverage production primarily for two purposes: enhancing texture and displacing harmful oxygen.
Nitrogenation in beverages (textural control)
In contrast to carbonation, dissolved nitrogen creates smaller, more stable bubbles in certain beverages.
- Creamy mouthfeel: N₂ is essential for nitrogenated beers and cold brews, delivering a signature cascading effect and a smooth, creamy mouthfeel not achievable with CO₂ alone.
- Best practices: Control involves managing both the N₂ dosing rate and the final dissolved gas ratio ($\text{N}_2 / \text{CO}_2$) to hit the exact specifications for the desired product texture.
Inerting, purging, and dosing (oxygen control)
Nitrogen's inert nature makes it the ideal gas for purging oxygen from equipment and packaging.
Headspace purging (inerting)
N₂ is flushed through equipment, tanks, and packaging lines to create an inert, oxygen-free atmosphere, preserving raw materials and finished product flavor profiles.
Liquid nitrogen dosing
A measured droplet of liquid nitrogen (N₂) is applied to cans/bottles before sealing. As it rapidly vaporizes, it creates positive pressure, expelling residual O₂ and strengthening the container walls.
Precise monitoring is needed to ensure the N₂ level is high enough for purging, but not so high that it creates unwanted over-pressurization.