Carbonated beverages can also be associated with certain celebratory or traditional events as well as relaxing sensations or feelings of nostalgia in humans (Barker, S. et.al 2021). Therefore, carbonated beverages offer an experience that goes beyond just hydration.

There are common routes that result in a carbonated beverage. For example, the formation of CO₂ is observed in fermentation of beer and wine, or the natural carbonation that can be identified in natural spring water sources. In the beverage industry, injected carbonation/stone carbonation are implemented for the controlled injection of CO₂ in gas forms under pressure to the liquid/beverage (Abu-Reidah, 2020; Gonzales et al., 2019; Pelchat M. et al., 2014).

It is important to understand that CO₂ does not easily dissolve in water. To achieve this, you need to bring the temperature of the subject liquid down and apply pressure. Various phases of equilibrium take place during carbonation. When the CO₂ gas is in contact with water, reactions take place and carbonic acid is formed, and there is a release of hydrogen protons (H⁺) and carbonate ions (CO^3-). Not all CO₂ is converted to ions and carbonic acid, some CO₂ remains in the gas phase; and the equilibrium between the ions, carbonic acid and CO₂ gas is established under pressure at a certain temperature (Abu-Reidah, 2020; Gonzales et al., 2019; Pelchat M. et al., 2014).

At Niagara College’s Food and Beverage Innovation Centre (FBIC), we can apply different levels of carbonation through two different systems: an injector carbonator, and by carbonation stones in production vessels. The porosity of the carbonation stones will also have an impact on the particle size of the CO₂ bubble in the beverage. This enables processing development and selection of parameters to provide the desired mouthfeel in the final beverage.

FBIC has a Hazard Analysis and Critical Control Point (or HACCP)-certified beverage pilot plant with state-of-the art equipment that enables the packaging of carbonated beverages, which would then be pasteurized in either our batch pasteurizer or our tunnel pasteurizer. Moreover, specialized equipment at the FBIC Beverage Analytical laboratory allows monitoring of the carbonation levels in the product. Now, the moment the end-consumer opens a can containing a carbonated beverage, a new equilibrium is set up, and pressure relief encourages ions and carbonic acid to be converted back to CO₂ and H₂0. The release of CO₂ bubbles causes the desired carbonation effect. Coming full circle, this is where the consumers encounter the desired stimulations or perceived pleasurable effects of the beverage being consumed!

Carbonation will influence the organoleptic attributes and the safety of the product. In terms of organoleptic attributes, carbonic acid will provide acidity to the product affecting the sweetness-acidity balance of the overall flavor profile. In addition, the presence of CO₂ gas may enhance certain aromatic compounds and/or suppress some flavour elements when compared to the equivalent flat beverage. Moreover, the presence of CO₂ provides a different consumer experience having an association with pleasure, refreshment and satisfaction. When looking at processing and CO₂ dissolution, it is important to consider the impact of the ingredients on the nucleation and surface tension, which would consequently affect the formation of the bubbles, the bubble size and the bubble stability. Regarding food safety, carbonation will help with the inhibition of microbial growth (Azeredo, et. al 2016), and therefore it must be considered in food safety assessments.

Considering all the above, carbonation is the result of the art of science and processing, that satisfies the palate of humans in interesting ways. Because of this, FBIC offers product development services in the world of carbonated beverages, which are conducted in parallel to food safety and processing development in our HACCP-certified beverage pilot plants.

To learn more about our services, contact David DiPietro, Business Development Manager, at [email protected], and visit ncinnovation.ca.