Cryogenic Temperature Control. Carbonation, Inerting, Aeration and wastewater Processing

Carbon Dioxide

Carbon dioxide is a key cryogenic agent in cooling, chilling and freezing applications, protecting the taste and texture of your food products by maintaining proper temperature control. Carbon dioxide also reduces the need for preservatives in packaged products, and is the essential ingredient for fizz in your carbonated beverages.


Nitrogen is a versatile cryogenic liquid for processing, chilling and food freezing. Because of its extremely cold temperatures, immersion freezing in liquid nitrogen is the fastest freezing method known for producing individually quick frozen (IQF) foods. Inert nitrogen also plays a key role in reducing spoilage, discoloration and off–flavors, while giving strength to retail packaging.


Critical for life, oxygen is used in aquaculture to deliver the dissolved oxygen levels that are needed for high production levels and fish health. For fermentation, Linde oxygen ensures optimal production from microbial systems. Pure oxygen is also key to providing increase dissolved oxygen levels for enhanced aeration and aerobic digestion in food wastewater streams.