Packaging gas

Packets of dry snack foods, such as this packet of Wotsits, commonly use nitrogen as a packaging gas to keep the contents from going stale or damp prior to being opened.

A packaging gas is used to pack sensitive materials such as food into a modified atmosphere environment. The gas used is usually inert, or of a nature that protects the integrity of the packaged goods, inhibiting unwanted chemical reactions such as food spoilage or oxidation. Some may also serve as a propellant for aerosol sprays like cans of whipped cream. For packaging food, the use of various gases is approved by regulatory organisations.^[1]

In the food sector (modified atmosphere packaging, MAP), the gas composition—typically N₂/CO₂ and, depending on the product, O₂—is selected to manage respiration and microbial growth; the atmosphere is applied by flushing the pack or by in-line injection. FAO guidance describes principles and uses, while manufacturer application notes provide examples of common gases and supply arrangements used in industry.^[2][3][4][5]

Their E numbers are included in the following lists in parentheses.^[6]

Inert and Nonreactive gases

These gas types do not cause a chemical change to the substance that they protect.

• argon (E938), a inert gas used for canned products
• helium (E939), a inert gas used for canned products
• nitrogen (E941), a nonreactive packaging gas and propellant
• carbon dioxide (E290), a nonreactive packaging gas and propellant

Propellant gases

Specific kinds of packaging gases are aerosol propellants. These process and assist the ejection of the product from its container.

• chlorofluorocarbons known as CFC (E940 and E945), now rarely used because of the damage that they do to the ozone layer:^[7]
  • dichlorodifluoromethane (E940)
  • chloropentafluoroethane (E945)
• nitrous oxide (E942), used for aerosol whipped cream canisters (see Nitrous oxide: Aerosol propellant)
• octafluorocyclobutane (E946)

Reactive gases

These must be used with caution as they may have adverse effects when exposed to certain chemicals. They will cause oxidisation or contamination to certain types of materials.

• oxygen (E948), used e.g. for packaging of vegetables
• hydrogen (E949)

Volatile gases

Hydrocarbon gases approved for use with food need to be used with extreme caution as they are highly combustible, when combined with oxygen they burn very rapidly and may cause explosions in confined spaces. Special precautions must be taken when transporting these gases.^[8]

• butane (E943a)
• isobutane (E943b)
• propane (E944)

See also

• Shielding gas
• Modified atmosphere packaging

References

1. "The purity of gases". Cleanroom Technology 21 June 2010. Archived from the original on 15 March 2012. Retrieved 15 February 2011.
2. "Packing Fish in a Modified Atmosphere". FAO Corporate Document Repository. Food and Agriculture Organization of the United Nations. Retrieved 12 August 2025.
3. "Modified Atmosphere Packaging". Small-scale Postharvest Handling Practices. Food and Agriculture Organization of the United Nations. Retrieved 12 August 2025.
4. "Gas Mixers for Food Processing & Packaging". BSL Gas Technologies. Retrieved 12 August 2025.
5. "What gases are commonly used in Modified Atmosphere Packaging (MAP)?". BSL Gas Technologies. Retrieved 12 August 2025.
6. "Current EU approved additives and their E Numbers". Food standards agency 26 November 2010. Retrieved 15 February 2011.
7. Spectrum Laboratories : Chemical Fact Sheet - Cas # 75718
8. "Amendment to Directive 96/77/EC on purity criteria of food additives". Food standards agency 27 June 2002. Archived from the original on 10 December 2010. Retrieved 15 February 2011.