We use cookies to personalize content, provide social media features and analyze traffic to our site. You give your consent to the use of cookies if you continue to use our websites. For more information, please read the page about our privacy policy.
Navigation

Food & Beverages

Web Content Display
Web Content Display

Carbonisation

Process description

For the production of carbonated beverages, such as sparkling water and lemonade, these are enriched with CO2.

Messer solution

In continuous carbonating plants, gaseous CO2 is added to the beverage by means of special nozzles. Compared to other gases CO2 has an especially high solubility in liquids. The level of carbonation which can be reached depends on:  

  • Pressure
  • Temperature
  • Gas already dissolved in beverage
  • Beverage ingredients
  • Type of beverage

The advantages of carbonisation are:

  • Fresher taste
  • Extended shelf-life
  • Bacteriostatic effect

In beverage production gases are used while degassing, carbonisation and filling