Carbon dioxide pressure in soft drinks

CO2 is carbonic acid in combination with the product that produces the acidic and biting taste found in carbonated waters and soft drinks. Above certain level of carbonation, CO2 also has a preserving property, which is bonus from its use.

The solubility of CO2 in both water and soft drink product allows an acceptable retention of the gas in solution at atmospheric pressure and room temperature, although slight agitation will promote an evolution of gas bubbles form the body of the drink which creates the attractive sparkling effect.

In manufacturing soft drinks the sweetened and flavored water is saturated at a CO2 pressure greater than that in the atmosphere. The CO2 does not escape immediately when the pressure is relived, for CO2 readily forms supersaturated solution in water.

The pressure inside a container (can or bottles) is dependent upon the level of dissolved CO2 and the temperature. Water at O °C will dissolve approximately 3.6 g/L CO2. At higher concentrations or higher temperature, elevated pressure is required to retain the CO2 in solution.
Carbon dioxide pressure in soft drinks

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