Pressurizing lightweight beverage containers, especially for bottled waters, is environmentally responsible and cost-effective. By increasing internal bottle pressure, a bottle becomes much more rigid when filled and capped. This is typically done by dropping a very small drop of liquid nitrogen into each bottle and then filling the water or other beverage on top of the liquid nitrogen. The nitrogen vaporizes and expands approximately 700 times to create a positive pressure inside the bottle.
Our food industry experts are available to assist with processes such as maintaining a carbon dioxide cap on top of a fluid, integrating nitrogen or carbon dioxide injection systems into existing packaging lines, and monitoring integrated oxygen management systems.