There are different modes of CO₂ production frequently used in foods and beverages industry.
Carbon dioxide is a by-product of many different natural and chemical processing mechanisms. This capability of multiple source types makes it unique in the industrial gas market.
The variation of sources results in a variety of specific impurities that may be anticipated to be present in carbon dioxide.
Specific institutions provide recommendations for good practice in order to provide guidance on the key characteristics for the quality and purity of carbon dioxide for use in foods and beverages:
Analytical method mainly used to prove compliance with the specification is gas chromatography for these parameters:

Component	Concentration
Acetaldehyde	0,2 ppm v/v max.
Benzene	0,02 ppm v/v max.
Total sulphur ( as S) *	0,1 ppm v/v max.
* if the total sulphur content exceeds 0,1 ppm v/v as
sulphur then the species must be determined separatly
and the following limits	apply :
Carbonyl Sulphide	0,1 ppm v/v max.
Hydrogen Sulphide	0,1 ppm v/v max.
Sulphur dioxide	1,0 ppm v/v max.

source : CGA/EIGA limiting characteristics commodity specification for carbon dioxide from “carbon dioxide source certification, quality standards and verification”, IGC Doc 70/99/E

For this type of analysis Chromatotec propose our range of on-line and continuous analyzer :

• airmoBTX with FID detector
• chroma S analyzer with FPD detector