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The dissociation of CO2 gas hydrates (GH) with amino acid kinetic promoters and without promoters was studied at a high temperature of 90 °C for a period of 20 min to understand the percentage of CO2 gas and to select the best promoter that aids CO2 gas entrapment along with stability at a high temperature. The possibility of using four hydrophobic food grade amino acids, namely cysteine, valine, leucine, and methionine, and one surfactant, lecithin, as kinetic promoters for CO2 GH has been studied. The amino acids were added 0.5 g (wt%), and lecithin was added 5 g for the GH production. Furthermore, the amino acids leucine and methionine gave some positive results, therefore, these amino acids were carried further for the experimentation purpose in the production of CO2 GH. Also, a combinational use of these amino acids was studied to investigate the effect on % CO2 retention in comparison to the normal GH. From the results, it was observed that the stability of GH decreases with an increase in temperature, but the addition of promoters, especially leucine + methionine + lecithin increased the CO2 uptake during GH formation.

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Gas hydrates constitute of gas as a guest molecule in hydrogen-bonded water lattices. This review covers ongoing hydrate research in food technology with a spotlight on carbon dioxide (CO2) application as a hydrate. The application of gas hydrates in the concentration of juices, desalination, carbonation, and food preservation has been covered in the review. One of the applications of CO2 hydrate technology was in the concentration of orange juice which gave a dehydration ratio (DR) of 57.2% at a pressure of 4.1 MPa. Similarly, one study applied it for the tomato juice concentration and had a DR of 65.2%. The CO2 hydrate rate constants recorded were 0.94 × 10−8 and 1.65 × 10−8 J−1 mol2 s−1 at a feed pressure of 1.81 and 3.1 MPa respectively. Hence, CO2 hydrate can be used effectively for the juice concentration as well as for other applications too. The review will cater insights on the generic trends of hydrates in food research with respect to their kinetics properties and their role in food applications. Despite the fact that there are no technology stoppers to exploit CO2 hydrates, a downright technological quantum leap is the need of the future in this riveting field. Thus, the perspectives and key challenges in food research are also discussed. The food applications of CO2 gas hydrates are still very scarce so there is an urge to carry through more theoretical and experimental analysis to elucidate various applications of hydrates in food and to positively validate its sustainability.