What’s the Difference Between Food-Grade N2O and CO2？

In food and beverage production, gases play essential roles—from enhancing texture to preserving freshness. Two of the most commonly used gases are nitrous oxide (N2O) and carbon dioxide (CO2), but they serve very different purposes. Understanding how they differ will help you make smarter product and equipment choices, whether you're whipping cream or carbonating drinks.

What Are the Core Properties of N2O and CO2?

While both gases are colorless and can be liquefied under pressure, their behavior in food applications is completely different.

Nitrous Oxide (N2O): Slightly sweet, fat-soluble, and safe when used properly. Often used in whipped cream dispensers with cream charger and molecular gastronomy.

Carbon Dioxide (CO2): Odorless and tasteless, highly soluble in water, and ideal for carbonation and cold storage. CO2 can cause mild respiratory irritation at high concentrations.

How Are Food-Grade N2O and CO2 Produced?

Food grade nitrous oxide is made by heating ammonium nitrate (~240°C). After thermal decomposition, the gas undergoes multiple purification steps—cooling, drying, and catalytic filtering—to meet food-grade standards (99% purity or higher).Food grade nitrous oxide is made into n20 cream chargers

CO2 is often captured from fermentation (like beer brewing), natural gas combustion, or chemical reactions with carbonates and acids. Though simpler in origin, it’s still purified via cooling, desulfurization, and filtration.

What Are N2O and CO2 Main Uses in Food and Beverage?

N2O (Nitrous Oxide):

Whipped cream chargers and dispensers

Mousses and dessert foams

Cold brew and cocktail foams

Molecular gastronomy presentations

CO2 (Carbon Dioxide):

Soda carbonation and sparkling water

Beer and sparkling wine production

Modified Atmosphere Packaging (MAP)

Dry ice for food transportation or dramatic effects

How Do N2O and CO2 Work Differently in Practice?

N2O binds well with fats. When pressurized inside a whipped cream charger, it dissolves into cream. Upon release, it expands to create fluffy, stable foam—perfect for pastries, beverages, and creative plating.

CO2, on the other hand, binds with water. It reacts to form carbonic acid in liquids, which gives that fizzy “bite” in sodas and beers. It’s not suitable for dairy foaming, as it destabilizes fat structure.

How Are N2O and CO2 Packaged and Stored?

N2O: Available in 8g cream chargers and large tanks (1.1L, 3.3L, 4L). Should be stored in a cool, dry place away from heat or misuse.

CO2: Comes in 8g, 16g cartridges or larger beverage cylinders. Also used in dry ice form. Always store upright and handle pressure-sensitive containers with care.

What Are the Legal and Safety Considerations?

N2O is approved as food additive E942. However, because of its recreational misuse , it’s regulated in some countries like the US and UK.

CO2 is listed as food additive E290 and widely accepted in food-grade applications. It’s non-flammable, easier to store, and less tightly regulated.

For whipping cream, creating foams, or high-end dessert toppings: Choose N2O CREAM CHARGER.

For carbonated beverages, food packaging, or cold chain logistics: CO2 is the way to go.