Science of Snacking

Food Scientists Bubble up Idea for a New Snack

February 1, 2008

Food scientists pump carbon dioxide gas into yogurt, which results in the creation of a new snack, carbonated yogurt. The main difference injected into the yogurt is texture, as the carbonation creates a sensation similar to eating pop rocks. The nutritional value remains unchanged by the process.

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Science Insider

What is carbon dioxide? Carbon, in when it joins with oxygen, is a gas. Humans release it into the atmosphere all the time. We breathe in oxygen, and breathe out carbon dioxide. Natural sources of atmospheric carbon include gases emitted by volcanoes, and respiration of living things. Plants take it in to build their leaves, stems, trunks and flowering parts. Solid carbon dioxide, made by freezing the liquid below 109 degrees below zero, is sometimes called dry ice. Dry ice can be used to carbonate beer and sodas. It can even be used to quickly freeze cream and sugar into ice cream.

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Dr. Lynn V Ogden
Brigham Young University
Provo, UT
(801) 422-9082
lynn_ogden@byu.edu