Carbonation of Viscous Fluids: Carbon Dioxide Holding Capacity and Rate to Saturation of Simulated Yogurt

The effect of temperature on ambient pressure carbonation of simulated yogurt was determined by sparging carbon dioxide through the material at various temperatures for 60 min. As temperatures decreased from 17.2 to 3.3 °C, maximum dissolved carbon dioxide increased from 966 to 1450 ppm. A continuous carbonation system was designed. Effects of gas/product ratio, carbonator pressure, and carbonation holding time were investigated. At 9 °C, the simulated yogurt's saturation level was 0.90 volume of gas. Undissolved gas resulted in excessive density reduction. Differences in the pressure range of 137.9 to 551.6 kPa, as well as holding times beyond 8 s, had little effect on the extent of carbonation.