What They Do: When introduced into a container before, during or after filling with food with the intention to protect the food, for example, from oxidation or spoilage. A gas which expels a food from a container, or used to provide carbonation in a food, or aerate a food.
Many of these ingredients were developed to shortcut the slow fermentation process that would normally have been required, such as in allowing soda to ferment naturally.
Many of these are simply to be a shortcut or convenience to the food they are expelling. These kinds of ingredients have a non propellant alternative. Some alternatives would simply be a spray bottle. Others would simply be to not try and short cut a process, such as making whipped cream.
There is no place for these artificial shortcut products for the home cook. They can achieve the same results using normal kitchen practices, that don't require chemicals.
Found used in these foods to add some sort of gas:
- Carbonated beverages
- Oil cooking spray
- Whipped cream
Examples of gasses:
- Carbon dioxide
- Nitrous oxide
How it may be described on a label:
- Carbonating agent
- Packaging gas