Science Video

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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Can't get your picky kids to eat a healthy snack? Now, there's a new, cool yogurt sensation that's sure to tempt your fussiest eater.

Check it out yogurt lovers …the creamy snack gets carbonated! Invented by Brigham Young University food scientist, Lynn Ogden, Ph.D., taste sensation is a mix of yogurt with a blast of carbonation -- like in soda.

"I got the idea when making some yogurt one day that maybe I should throw in a block of dry ice and let it bubble away and see what would happen," Dr. Ogden told Ivanhoe. What happened resulted in what is now called fizzix -- a fizzling yogurt concoction with a tongue, tingling sensation.

To make carbonated yogurt, scientists pump carbon dioxide gas, or CO₂, into yogurt. After about an hour, the result is a perfect mixture of carbonated gas and yogurt -- for a yummy taste treat with a little zing!

"The colder the better … it will have more CO₂ it will have and have a higher zing to it," Dr. Ogden explained. Creating good-for-you snack kids will love. "It has no affect on the nutritional value of the yogurt and that's the beauty of it, now we have a hook to get people to take something in that's good for them," Dr. Ogden said.

A good mix of science and snacking comes together.

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.

Editor's Note: This article is not intended to provide medical advice, diagnosis or treatment.

Note: This story and accompanying video were originally produced for the American Institute of Physics series Discoveries and Breakthroughs in Science by Ivanhoe Broadcast News and are protected by copyright law. All rights reserved.

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