Is there something special about this gas in particular that makes it especially suited? Why not use other gasses such as Nitrogen given it’s far more common and already used a lot in the food industry?
In: Chemistry
It was done a long time naturally because it is a byproduct of yeast fermentation. They produce carbon dioxide as they are anaerobically breaking down sugar.
To continues to be used hardly because it doesn’t really dissolved in water so much as it chemically interacts with water to produce carbonic acid. This makes it very stable under pressure and when the pressure is released it suddenly fizzes up. So it is a good solution for a beverage that might have to be on a shelf for months before opening.
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