Re: Why carbon dioxide in bubbly beverages?

Hi, Scott.

Of the three primary atmospheric gases, carbon dioxide offers many benefits 
to soft drinks.  Nitrogen is only sparingly soluble in water; oxygen 
significantly reduces shelf-life of the product and creates processing 
problems ( - foaming - ), so, in fact, most soft drink preparations are 
de-aerated prior to the carbonation step.

Carbon dioxide wasn't just selected by default.  Its solubility 
increases as pressure increases and temperature decreases, a natural 
combination for bottled beverages.  Naturally carbonated water was a very 
popular tonic.  Then, in the 1700's processes were developed to 
artificially carbonate mineral waters.  Over the years,flavors were added 
to the carbonated waters and soft drinks evolved to what we are familiar 
with today.

  
Carbon dioxide adds texture (that fuzzy feeling when you drink a freshly 
opened soft drink) and flavor (a bit of a bite from the carbonic acid, as 
you mentioned). It also provides a significant preservative factor, 
inhibiting the growth of molds and bacteria.

Carol Crouse
The Food Chain Ltd.
McLeod Hill, NB
Canada
ccrouse@nbnet.nb.ca