Why does carbon dioxide make food taste better?
WHen talking aboutcarbon dioxide, most people's first reaction is "it is the waste gas produced during human breathing", and some people even think it is a "hArmful gas". So iscarbon dioxide good or bad for us?
- Inhaling too much carbon dioxidecan cause poisoning
Generally speaking, when the concentration of carbon dioxide is low, it can excite the respiratory center and make people breathe deeper and faster, but if the concentration of carbon dioxide is too high, it will inhibit and paralyze the respiratory center. Since the diffusion capacity of carbon dioxide is 25 times stronger than that of oxygen, it can easily diffuse from the alveoli into the blood and cause respiratory acidosis.
However, in reality, pure carbon dioxide poisoning is rare. What may happen is that the increase in carbon dioxide in the air leads to a decrease in oxygen concentration. For example, when vegetables and fruits stored in the cellar breathe, they produce carbon dioxide and consume oxygen. At this time, if people enter the cellar without taking protective measures, they are likely to be poisoned by high concentrations of carbon dioxide and lack of oxygen.
2. Application of Carbon Dioxidein the Food Industry
Carbon dioxide is most widely used in beverages. In daily life, if you shake a carbonated beverage vigorously, you can see bubbles coming out the moment the bottle cap is unscrewed. This is because carbon dioxide is injected into the beverage, forming many tiny carbonated bubbles. These small bubbles can adjust the acidity and taste of the product. When people drink it, the released carbonated bubbles burst in the mouth and throat, which stimulates people's sensory cells, giving people a refreshing feeling and making them feel that the taste is better.
Carbon dioxide can also be used to make candy. When people put popping candy in their mouths, the saliva on their tongues causes the carbon dioxide gas inside the candy to expand rapidly, producing tiny explosions, which give off a jumping sensation, making people feel as if the candy in their mouths is constantly jumping, like little elves dancing on the tip of their tongues. Therefore, the "jumping" of the popping candy on the tip of the tongue is actually the "explosion" of carbon dioxide.
In addition, steamed buns and other pasta cannot do without baking powder. Adding baking powder during the dough kneading process can speed up the dough rising, and the carbon dioxide produced during the rising process will be trapped by the gluten network, forming small bubbles, which make the dough fluffy. Not only that, carbon dioxide also helps the dough expand. During the baking or steaming process, the heated carbon dioxide will expand rapidly, making the dough further soft, forming the soft taste that people like.
With the continuous updating and improvement of national food safety standards, the use of carbon dioxide is becoming more and more strictly regulated. This gas, which was once misunderstood and disliked by people, may bring people more healthy, safe and delicious new food choices.