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The main gas applications in the food industry are:

• chilling, freezing, crusting in tunnels and freezing boxes, IQF, sauce coating,
• chilling of mixers, cutters, grinders and temperature control,
• modified atmosphere packing (MAP),
• liquid deoxygenation,
• carbonation of beverages,
• inerting, oil hydrogenation.

The most common gases in the food industry are nitrogen and carbon dioxide - as liquid (e.g. for freezing, chilling) or gas (e.g. for modified atmosphere packing).
Also the other gases used in the food industry, include:

• oxygen - for fish farm water oxygenation, for modified atmosphere packing of meat and fish products,
• nitrous oxide - for packing e.g. whipped cream,
• hydrogen - for oil hydrogenation, starch production,
• argon - for modified atmosphere packing,
• ethylene - for fruit ripening.

ALIGAL™ protective atmospheres are composed mainly from the odourless and tasteless gases, natural air components - nitrogen, carbon dioxide and oxygen. Nitrogen is an inert filling gas and prevents packages from collapsing. Carbon dioxide reduces the proliferation of bacteria and fungi, specially moulds and aerobic bacteria. Oxygen is used for maintaining the colour of fresh meat, for packing of white fish and breathing fruits and vegetables.

Modified atmosphere packing is an optimal solution to keep a fresh look and flavour, to protect products and to achieve high levels of consumer acceptance.

HIMALAYA™ is a cryogenic tunnel for chilling, crusting and freezing a wide range of products: meat, fish, seafood, ice cream, fruits, vegetables and prepared meals.

HIMALAYA™ offers superior performance through high production capacity with low space requirements, adaptive refrigerant control strategies, excellent cooling of the underside of the product, fully automatic exhaust system and improved insulation systems.

Air Liquide offers many other cryogenic technologies. Crust Flow P™ is a tunnel with a polyester belt impregnated with liquid nitrogen, created mainly for fragile, sticky products. The product can be extruded directly on the belt. Crust Flow S™ is a short tunnel designed to crust food before e.g. slicing or before mechanical freezing. Crust Flow V™ is a small device suited to quick-freezing small products through floating in liquid nitrogen. The system applied for freezing of IQF products is Cryomix™, which allows uniform coating and homogeneous mixing of the product.

The implementation of HACCP system - the system of Hazardous Analysis and Critical Control Point for Food Safety - in the scope of production, storage and distribution of gases, has been one of the top priorities of the Air Liquide's all personnel in Poland. The system implementation has been concluded by externally granting us a HACCP certificate.

The implementation of HACCP system ensures our customers receive products and services of good and stable quality. We provide our customers with solutions characterised by the highest quality and safety standards and full traceability according to European Regulation 178/2002.

The development of safety and quality awareness is crucial or us. These actions requires the commitment of the Management Board as well as all employees. The HACCP system is one of the tools for realizing quality and safety strategy, what assists the company's Mission and Vision Statement.

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