Carbon dioxide is the essential ingredient for fizz in your carbonated beverages. A natural anti-microbial, carbon dioxide is also used to increase the shelf life of juice and dairy products — protecting taste and texture and reducing the need for preservatives.
Nitrogen is used in the production of still beverages to prevent oxidation that can affect taste. It is also used in dripping equipment for bottled water and dispensing equipment for draught beer.
Carbonation is the process of dissolving carbon dioxide in water. Carbon dioxide is pressurized and when the pressure is reduced, it is released as small bubbles that cause the fizz in your drinks.