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Oxygen AbsorbersDesigned 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.