Due to the advantages of CO2-including rapid cooling, excellent operational performance, non-wetting properties, non-contamination of food, and the ability to inhibit *Clostridium botulinum*-dry ice is not only utilized extensively in the ice cream industry, but both dry ice and liquid CO2 are also widely applied in the preservation, freezing, and refrigeration of various food products.
my country's *Hygienic Standards for Uses of Food Additives* (GB2760-2014) stipulates that liquid carbon dioxide may be used in carbonated water, carbonated beverages, and other drinks, with the maximum usage level determined by normal production requirements. The concentration range for carbon dioxide used as a food additive is 98.8% to 99.8%.
The FAO/WHO (1984) specifies that this substance may be used in apple juice, concentrated apple juice, grape juice, blackcurrant juice, and for the packaging of cream, with the usage level determined by normal production requirements.
