Oxygen Absorbers can help extend the shelf-life of your products.
Oxidization is one of the leading causes of food spoilage, by removing the oxygen you can prevent this occurring.
Oxygen accelerates the processes that break down vitamins. By lowering the level of oxygen the shelf life of the vitamins is lengthened.
Oxygen exposure increases the rate that lipids go rancid. Oxygen absorbers can achieve a level of 0.1% oxygen, thus preventing this reaction occurring.
Suppress Mould and Kill Insects
Oxygen absorbers can reduce oxygen to levels low enough to kill insects and prevent the growth of moulds.
CO2 Generating Sachets
In some instances the reduction of package volume is not desirable and sachets that release carbon dioxide as they absorb oxygen are available. This balances the air pressure within the package and can help to prevent further ingress of oxygen.
Non-Iron Based Sachets
Also in rare occasions where the iron based sachet is not suitable non-iron based sachet is available. However these sachets are larger and more expensive relative to the standard iron based product.
Typical Applications Include:
Breads, biscuits, cakes, pastries
Nuts and snacks
Beef Jerky and Biltong
Lamb, Beef, Pork and chicken
Herbal teaWhole fat dry foods
Processed, smoked and cured meats and fish
Cheeses and dairy products
Dried fruits and vegetables
Spices and seasonings
Flour and grain items
Fresh and pre-cooked pasta
Medical diagnostic kits and devices
Museum and Artwork preservation
Bio Certified and organic products