Nitrogen for food and beverage

Key agent in cryogenics and pack gas.

Liquid and compressed nitrogen

Nitrogen is a key cryogenic agent in cooling, chilling and food freezing. Due to its extremely cold temperatures, immersion freezing in liquid nitrogen is the fastest freezing method known for producing Individually Quick Frozen (IQF) foods. Nitrogen also plays a key-role in reducing spoilage, discoloration and offflavours, while giving strength to retail packaging.

Ideal for cooling and food freezing.
Inhibits anaerobes and fat oxidation.
Inhibits pack collapse.
Related Gases
Argon for food and beverage
More than just inerting.
Read more
Carbon Dioxide for food and beverage
Key cryogenic and bacteriostatic agent.
Read more
Helium for food and beverage
Extremely light-weight.
Read more
Oxygen for food and beverage
Brings colour to the food.
Read more