Designed primarily to prolong the shelf life of food, oxygen absorbers prevent the change of color in food products, stop oils in foods from becoming rancid, and prevent the growth of oxygen-using aerobic microorganisms such as fungi.
Oxygen supports the growth of microorganisms and causes changes in color and rancid odors in packaged foods. Plastic packaging is less able to exclude oxygen from packaged foods than are the older glass and metal containers. Oxygen absorbers absorb oxygen and effectively reduce the aerobic environment to 0% oxygen. Therefore aerobic bacteria and fungi are unable to grow in this environment. This will extend the shelf life of a food product drastically. The advantages of oxygen-absorbing sachets versus vacuum packaging are that the food products are not crushed or squeezed, as some products are of high value and are fragile, and its simplicity of use.
The type of packaging and the food bag /container seal are crucial for the effectiveness of the oxygen absorber. A minor packaging fault or leak can render the oxygen absorber useless and the contents inside the package will perish. Thus, a high barrier package (with a low oxygen transmission rate), such as our Mylar bags, and efficient seal techniques need to be employed.
What Do Oxygen Absorbers Do?
When used with proper packaging and sealing, the oxygen in the packaging is greatly reduced. Our absorbers bring the oxygen level down reliably to .01% or less
What Are The Benefits Of Using Them?
Extends shelf life
Prevents growth of aerobic pathogens and spoilage organisms, including molds
Eliminates the need for additives such as BHA, BHT, sulfur dioxide, sorbates, benzoates, etc
Use with gas flushing / vacuum packaging to absorb virtually all oxygen and absorb any oxygen that may permeate the package.
Significantly improves keeping qualities of polyunsaturated fats and oils
Helps retain fresh-roasted flavor of coffee and nuts
Prevents oxidation of spice oleoresins present in spices themselves and in seasoned foods
Prevents oxidation of vitamins A, C and E
Extends life of pharmaceuticals
Inhibits mold in natural cheeses and other fermented dairy products
Delays non-enzymatic browning of fruits and some vegetables
Inhibits oxidation and condensation of red pigment of most berries and sauces
Breads, cookies, cakes, pastries
Nuts and snacks
Candies and confectioneries
Coffee and tea
Whole fat dry foods
Processed, smoked and cured meats Cheeses and dairy products
Dried fruits and vegetable
Spices and seasonings
Flour and grain items
Fresh and precooked pasta and noodles
Pharmaceuticals and vitamins
Medical diagnostic kits and devices
Birdseed and pet food