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Food Grade CO2

Carbon dioxide is produced during the fermentation process that generates ethanol and there is potential to capture the carbon dioxide that is produced.

Carbon dioxide (CO2) is used as an agent in cooling, chilling, and freezing.  Protecting the taste and texture of food products by maintaining proper temperature control is key. CO2 also reduces the need for preservatives in packaged products and continues to be an essential ingredient in carbonated beverages. 

Ethanol based raw CO2 by-product is a significant factor within the overall North American CO2 supply network.  Recovering gas from flue gas exhausts can fill specific industry needs for food grade CO2 while reducing overall emissions.  A win-win! 

In the end, ethanol based sourcing is well proven.  Building plants for CO2 based on this type of feedstock, which are dedicated to the food and beverage markets, are very much a matter of course.  Raw gas assays vary somewhat between locations, therefore, a plant can be custom tailored to fit the specific feed gas.