Argon
The short version
A noble inert packaging gas — used for wine and oil purging where nitrogen-acceptable interactions are unwanted.
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Where it comes from
Industrially separated from atmospheric air by cryogenic distillation — air is 0.93% argon by volume. Heavier than nitrogen, so settles into bottle and container head-spaces without much mixing with overlying air.
How it's used
Used as a head-space gas in premium wine bottles, high-quality edible oils, and encapsulated supplements where the slightly higher inertness and density advantage over nitrogen matter. Less common than nitrogen because of higher cost — niche but real applications.
Safety profile
ADI not specified — completely inert noble gas. The only practical hazard is asphyxiation from oxygen displacement in confined spaces (industrial-safety concern).
Physical & chemical properties
Colorless, odorless, tasteless gas at standard conditions. Practically insoluble in water and oils. Denser than air.
Regulation worldwide
Permitted globally without restrictive limits — quantum satis for packaging applications.
Educational information only. Not medical or dietary advice.