153 ISBT Quality Guidelines for Carbon Dioxide The International Society of Beverage Technologists (ISBT) is the only organisation whose sole interest is the technical and scientific aspects of soft drinks and beverages. The ISBT is a highly respected body which is dedicated to the promotion, development and dissemination of knowledge relating to the art and science of beverage technology. The quality guidelines and analytical procedure bibliography has been developed by the ISBT to provide guidance for manufacturers of carbonated beverages and suppliers of carbon dioxide to the carbonated beverage industries about key characteristics for the quality and purity of carbon dioxide when used as a direct food additive in beverages. The following table lists the voluntary quality standards taken from the document with relation to CO2 quality. †Rationale definitions: Sensory: Any attribute that negatively impacts the taste, appearance or odour of beverage. Process: Any attribute that defines a key parameter in a controlled process and an important consideration in the beverage industry. Regulatory: Any attribute whose limit is set by governing regulatory agencies. Voluntary quality standards as listed in the ISBT Quality Guidelines Parameter Guideline Rationale† Purity: 99.9 % v/v min. Process Moisture: 20 ppm v/v max. Process Oxygen: 30 ppm v/v max. Sensory Carbon Monoxide: 10 ppm v/v max. Process Ammonia 2.5 ppm v/v max. Process Nitric Oxide / Nitrogen Dioxide: 2.5 ppm v/v max. (each) Regulatory Non-volatile Residue: 10 ppm w/w max. Sensory Non-volatile Organic Residue: 5 ppm w/w max. Sensory Phosphine: To pass test (0.3 ppm v/v max.) Regulatory Total Volatile Hydrocarbons: (as Methane) 50 ppm v/v max. including 20 ppm v/v max. as total non-methane hydrocarbons Sensory Acetaldehyde: 0.2 ppm v/v max. Sensory Aromatic Hydrocarbon Content: 20 ppb v/v max. Regulatory Total Sulphur Content* (as S): (*Total sulphur-containing impurities excluding sulphur dioxide) 0.1 ppm v/v max. Sensory Sulphur Dioxide 1 ppm v/v max. Sensory Odour of Solid CO2 (snow): No foreign odour Sensory Appearance in water: No colour or turbidity Sensory Odour and taste in water: No foreign odour or taste Sensory Source: ISBT CO2 quality & analytical procedure bibliography, 2019.
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