Carbon Dioxide, Food Grade
Carbon dioxide, food grade is a gaseous ingredient used to carbonate beverages and preserve packaged foods. It is supplied in compressed gas cylinders or bulk liquid form for industrial food processing.
Prices, specifications and international trade for carbon dioxide, food grade under HS 281121.
Carbon Dioxide, Food Grade Price
Published reference · Jul 1, 2026
Carbon dioxide, food grade is quoted in USD/t at NLD. Historical customs values may differ from the headline reference.
Explore carbon dioxide, food grade pricesCarbon Dioxide, Food Grade Exports and Imports
Netherlands led reported carbon dioxide, food grade exports in 2025, at $169M.
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Carbon dioxide, food grade grading factors include Purity, Moisture Content, and Carbon Monoxide (CO) Level.
Grading Factors
Quality assessment for carbon dioxide, food grade considers Purity, Moisture Content, and Carbon Monoxide (CO) Level.
- Purity
Buyers verify that the CO₂ meets the specified purity level, typically 99.9 % or higher for food‑grade applications.
- Moisture Content
The moisture (water) level must be low, usually below 50 ppm, to prevent microbial growth and maintain product stability.
- Carbon Monoxide (CO) Level
CO must be limited, often below 10 ppm, because it can affect taste and safety of food and beverage products.
- Sulfur Compounds
Sulfur‑containing impurities such as hydrogen sulfide must be minimal (typically < 5 ppm) to avoid off‑odors.
- Odor and Color
Food‑grade CO₂ must be colorless and odorless; any detectable smell or discoloration indicates contamination.
Typical Specification Ranges
Carbon dioxide, food grade specifications record purity, moisture, carbon monoxide. These are typical ranges, not guarantees for an individual lot.
| Purity | 100–100 % |
|---|---|
| Moisture | 0–50 ppm |
| Carbon Monoxide | 0–10 ppm |
| Sulfur Compounds | 0–5.00 ppm |
Common Defects
Recorded defects for carbon dioxide, food grade include Excess Moisture, Impurity Contamination, and Discoloration.
- Excess Moisture
Elevated water content can lead to microbial growth and reduced shelf life.
- Impurity Contamination
Presence of gases such as CO, H₂S, or other contaminants can affect product safety and sensory qualities.
- Discoloration
Any visible color indicates possible contamination or degradation of the CO₂.
- Odor Presence
Detectable odor signals impurity and may render the CO₂ unsuitable for food applications.
Certifications
Certifications documented for carbon dioxide, food grade include ISO 9001, ISO 22000, and FDA GRAS. Their applicability depends on the individual product and shipment.
- ISO 9001
Quality management system certification applicable to CO₂ production.
- ISO 22000
Food safety management certification ensuring suitability for food‑grade use.
- FDA GRAS
Recognition that the CO₂ is Generally Recognized As Safe for food applications in the United States.
- EU Food‑Grade Certification
Compliance with EU regulations for food‑grade gases, including purity and contaminant limits.
Carbon Dioxide, Food Grade Facts and HS Code
Carbon dioxide, food grade belongs to beverage alcohol and other within produce, nuts, spices and food ingredients. Its customs classification covers HS 281121.
Carbon Dioxide, Food Grade HS Code
| Product type | Intermediate |
|---|---|
| Form | Refined |
| Position in the chain | Primary |
| Category | Beverage alcohol and other — Produce, nuts, spices and food ingredients |
| HS codes | 281121 |
| Quoted in | USD/t |
| Reference location | NLD |
Production & Handling
Carbon dioxide, food grade storage guidance: Stored as a liquefied gas in pressurized cylinders
Production and Storage
| Perishability | None |
|---|---|
| Storage conditions | Stored as a liquefied gas in pressurized cylinders |
| Processing steps |
|
Packaging
Typical carbon dioxide, food grade packaging includes High‑Pressure Cylinders and Bulk Storage Tanks.
- High‑Pressure Cylinders
Standard steel or aluminum cylinders rated for 200–300 bar, commonly used for bulk food‑grade CO₂ supply.
- Bulk Storage Tanks
Large insulated tanks for on‑site storage, equipped with safety valves and purity monitoring systems.
Uses & Risks
Carbon dioxide, food grade is used in Beverage carbonation, Modified atmosphere packaging (MAP), and Cryogenic freezing.
End Uses
- Beverage carbonation
Carbon dioxide is injected into soft drinks, sparkling water, and alcoholic beverages to provide effervescence.
- Modified atmosphere packaging (MAP)
Used to displace oxygen in packaged fresh foods, extending shelf life.
- Cryogenic freezing
Liquid carbon dioxide provides rapid freezing for food products such as ice cream and frozen desserts.
- Fire suppression systems
Carbon dioxide is released to extinguish fires in food processing facilities.
Uses and Related Commodities
| Downstream industries | Beverage manufacturing, Food packaging and processing, Refrigeration and cryogenics, Industrial fire protection |
|---|
Sourcing risks
| Risk | Mitigation |
|---|---|
Impurity contamination Food safetyHigh If carbon dioxide is not verified as food grade, residual impurities can enter food products, potentially causing health issues or off‑flavors. | Require a Certificate of Analysis for each batch and verify compliance with FDA 21 CFR §184.1240 and ISBT QVL impurity limits. |
Purity misrepresentation FraudHigh Suppliers may label CO₂ as food‑grade while the actual purity falls below regulatory limits, introducing contaminants such as hydrocarbons or moisture that can affect product quality and safety. | Require third‑party certification of CO₂ purity, perform independent analytical testing (e.g., gas chromatography), and enforce strict supplier audits. |
Cylinder over‑pressurization and rupture LogisticsHigh Improper handling or storage of high‑pressure CO₂ cylinders can lead to over‑pressurization, causing rupture and release of large gas volumes, creating safety hazards and product loss. | Follow standard operating procedures for cylinder filling, use pressure relief devices, store cylinders in temperature‑controlled areas, and train personnel on safe handling protocols. |
Microbial contamination of CO₂ Food safetyMedium If the gas is not properly filtered and sterilized, microorganisms can be introduced, posing a risk of spoilage to food products that use the CO₂ for carbonation or preservation. | Implement high‑efficiency filtration and sterilization steps, and conduct routine microbial testing of the gas before release. |
Improper pressure handling LogisticsMedium Food‑grade CO₂ is stored as a liquefied gas under pressure; mishandling cylinders can lead to rapid gas release, creating asphyxiation hazards and product loss. | Train personnel on cylinder filling levels, pressure limits (above 5.2 bar), and use weighing methods to monitor inventory. |
Carbon Dioxide, Food Grade Questions
- What are the typical storage requirements for carbon dioxide, food grade?
- Carbon dioxide, food grade should be stored in a cool, well‑ventilated area away from sources of heat or ignition. It must be kept in approved pressure vessels or cylinders that are protected from physical damage and sealed to prevent moisture ingress.
- How is carbon dioxide, food grade commonly used in food and beverage production?
- Food‑grade carbon dioxide is used as a preservative and carbonation agent in beverages, as a protective atmosphere for packaged foods, and for freezing or chilling applications such as dry ice production. It must meet food‑grade purity specifications before being introduced into the product line.
- What safety precautions should buyers observe when handling carbon dioxide, food grade?
- When handling food‑grade carbon dioxide, buyers should wear appropriate personal protective equipment, ensure proper ventilation to avoid asphyxiation, and follow cylinder handling guidelines to prevent rapid pressure release. Any leaks should be addressed immediately, and cylinders must be secured during transport.