Fizzy drinks such as Pepsi or Tango are passed through a carbonator, where carbon dioxide is dissolved in the liquid under pressure.
Carbonation involves a complex interaction between the temperature of the liquid, its surface area and the pressure in the carbonation tank.
For the process to work properly, the water used to make the drink must first have been de-aerated.
The de-aerated drink is chilled and broken into very fine droplets by being passed through a spray ball and into the pressurised carbonation tank, which is full of carbon dioxide.
Provided the water is cold enough and the carbon dioxide is at the correct pressure, the droplets will absorb carbon dioxide and dispel any remaining air as they fall through the gas to the bottom of the tank.
As it changes a drink's flavour and mouthfeel, the level of carbonation is carefully monitored.
Carbon dioxide is the only gas suitable for this process. It is non-toxic, inert, virtually tasteless and convenient for bulk transportation and storage. It has no impact on a drink’s nutritional value.
