Carbon Dioxide

Carbon dioxide (CO2) is a colorless, odorless gas that occurs naturally in the atmosphere. It is produced by the respiration of living organisms, including humans, and by the combustion of organic matter. In food production, it is often captured from industrial processes or fermentation.

Carbon dioxide is commonly used as a leavening agent in baked goods, creating bubbles that make dough rise. It is also used to carbonate beverages like soda and sparkling water, giving them their fizzy quality. In some cheeses, it contributes to the texture and appearance.

Carbon dioxide is generally recognized as safe (GRAS) by the FDA for use in food. It is a natural component of the human body and is exhaled during breathing. International bodies like JECFA have evaluated carbon dioxide, and it is considered safe when consumed at typical levels found in food. There are no significant health controversies associated with its use in food.