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E290AcidulantLow concern
Carbon Dioxide
In plain words
The short version
The bubbles of every carbonated beverage — also used in modified-atmosphere packaging.
Why it's green
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Safety profile
Considered safe at all food use levels. CO2 dissolved in water gives carbonic acid (mildly acidic) — contributes to the slightly acidic pH of carbonated beverages. Excessive intake can cause bloating; no chronic safety concerns at typical exposure.
The detail
The fourth most abundant gas in the atmosphere. Food-grade CO2 is sourced from natural underground deposits, ethanol fermentation, ammonia production, or direct atmospheric capture. Used by humans since the 19th-century commercialization of carbonated water.
The carbonation in all sparkling beverages — beer, sparkling wine, soft drinks, sparkling water. Also used in modified-atmosphere packaging to extend shelf life of fresh meat, produce, and baked goods. Used as a propellant in some food sprays.
Colorless gas at room temperature, denser than air. Highly soluble in water under pressure — the basis of all carbonation. Slightly acidic in aqueous solution (pH ~5).
Permitted globally without restrictive limits for food and beverage use.
Sources
- JECFA database — Carbon dioxide, INS 290 — WHO / FAO JECFA, 1985. JECFA ADI 'not specified'
- 21 CFR 184.1240 — Carbon dioxide (GRAS), eCFR as of 1 Oct 2026 — US eCFR (National Archives / GPO), 2026. US: GRAS with no limits other than GMP; sources include fermentation and natural wells
- Regulation (EC) No 1333/2008 on food additives, consolidated text (18 Aug 2026), Annex II Part C, Group I — EUR-Lex (European Union), 2026. EU: Group I additive at quantum satis
Checked against these sources on .
Educational information only. Not medical, dietary or veterinary advice. Spotted an error? Tell us.