Discover the surprising role of carbon dioxide (E 290) in nutrition and its impact on our diets, recipes, and food production. Learn about its uses in fermentation, carbonated beverages, and its safety for consumption.
When it comes to nutrition, we often think of vitamins, minerals, and macronutrients like carbohydrates, proteins, and fats. However, there is one ingredient that plays a crucial role in many aspects of our diet but often goes unnoticed - carbon dioxide, also known as E 290.
E 290 is the European Union code for carbon dioxide, a colorless and odorless gas that is naturally present in the atmosphere. It is produced by the respiration of plants and animals and is an essential part of the Earth's carbon cycle.
Although carbon dioxide is not directly consumed as a nutrient, it plays a vital role in the growth and development of plants, which are the foundation of our food chain. During photosynthesis, plants use carbon dioxide, along with sunlight and water, to produce glucose, which is then converted into other carbohydrates, such as starches and fibers.
Carbon dioxide is also a byproduct of fermentation, a process used in the production of various foods and beverages. When yeast or bacteria metabolize sugars, they produce carbon dioxide as well as alcohol or acids. This is how carbon dioxide contributes to the texture, flavor, and preservation of foods like bread, beer, and yogurt.
One of the most well-known uses of carbon dioxide in the food and beverage industry is in the production of carbonated beverages. Carbon dioxide gas is dissolved under pressure into water, creating the characteristic fizz and bubbles. This not only enhances the sensory experience but also acts as a natural preservative, preventing the growth of spoilage microorganisms.
Carbon dioxide, as E 290, is recognized as safe for consumption by regulatory authorities around the world, including the European Food Safety Authority (EFSA) and the U.S. Food and Drug Administration (FDA). It is non-toxic and does not pose any known health risks when used in accordance with good manufacturing practices.