In the 19th century, it was discovered that filling carbon dioxide into beverages would make the beverages bubbling and taste better. Since then, Coke appeared and soon took over a large market. Everyone knows that carbon dioxide is a colorless and odorless gas. It has a certain solubility in water and forms carbonic acid when dissolved in water. It has a weak acidity. Carbon dioxide is used in many industries. What about its application in the food industry?

1. Why does carbon dioxide smell when dissolved in water?

Scientific research has found that carbon dioxide as a gas is colorless and tasteless, while carbonic acid formed by dissolving in water is tasteful. There is a "carbonic dehydratase" on human taste buds, which dissociates carbonic acid into hydrogen ions and bicarbonate. Ions, nerve signals are generated in this process. Like other "tastes", the nerve signals are transmitted to the brain, and after analysis, they "taste" the taste of carbonic acid. In other words, the taste of carbonic acid is not just hydrogen ions. The resulting "sour" taste has its own taste.

2. How does carbon dioxide affect the brain's perception of sweetness?

In beverages, carbonic acid not only tastes itself, it also affects the human body’s perception of sweetness. In 2013 [Gastroenterology] published a study by an Italian scholar, using functional nuclear magnetic resonance technology to detect how carbon dioxide affects the brain’s The perception of sugar and sweeteners, they found that when carbon dioxide is present, the brain feels much weaker sweetness from the same amount of sugar, which means that to obtain the same sweetness in carbonated beverages, it needs more A lot of sugar, which makes the "classic" Coke a typical high-sugar drink. The sugar content exceeds 10%. The role of carbon dioxide explains the characteristics of "running cola": the taste is not good, but it is sweet. Carbon dioxide can reduce the taste difference between sweeteners and real sugar. The various "modern diseases" accompanied by high sugar and high calories make "less sugar" one of the basic principles of modern people's healthy diet. If you cannot consume sugar and want to enjoy the sweetness, sweeteners become an alternative. When the amount is large, these "off-flavors" and "aftertastes" will become unacceptable. In carbonated beverages, carbon dioxide fools the brain. Makes sweeteners less "heresy", so they are more acceptable.

3. Used for fresh-keeping storage of fruits and vegetables

The essence of controlled atmosphere storage is to increase gas composition adjustment on the basis of refrigeration. "Controlled atmosphere storage is in low oxygen (generally 1%-5% oxygen content), and under appropriate carbon dioxide concentration conditions, it can greatly inhibit the respiration of fruits and vegetables and inhibit harmful bacteria. Reproduction and survival, reduce decay, maintain the excellent flavor and aroma of fruits and vegetables, inhibit water evaporation, maintain the freshness of fruits and vegetables, but also inhibit enzyme activity, inhibit ethylene production, delay the post-ripening and senescence process, and maintain fruit hardness and freshness for a long time. Shelf life and shelf life.

4. Used for small packaged food

For baked foods, carbon dioxide can not only effectively inhibit mold, but also prevent the hardening of bread pastries. Carbon dioxide can extend the shelf life more effectively than liquid nitrogen. The shelf life can be extended to one month. In snacks, cheese Carbon dioxide in the small package of juice and juice can also extend the shelf life to prevent mildew and maintain good sensory quality.