Oxygen Absorber

A: It is very safe. Our food deoxidizer is made of food-grade materials and meets food safety standards. And after the deoxidizer reacts, it will eventually produce non-toxic and harmless products such as water and iron oxides. Therefore, the use of deoxidizer will not cause any harmful effects on food.

A: Using deoxidizer is very simple. You just need to put the deoxidizer into the food packaging, make sure it does not come into direct contact with the food, and then close the packaging.

A: The use time of the deoxidizer depends on the oxygen content in the package and the specifications of the deoxidizer, as well as the packaging environment and product type.

A: The appropriate deoxidizer specification mainly depends on the type, weight, packaging volume, oxygen content and shelf life requirements of the food in your package. If you are not sure which specification to choose, please contact our sales team and we can recommend the most suitable product for you according to your needs.

A: Depending on the formula of oxygen absorber, they have different functions, such as oxygen absorption and moisture absorption/oxygen absorption and carbon dioxide absorption/oxygen absorption and moisture absorption and carbon dioxide absorption/oxygen absorption and carbon dioxide release/water-locking deoxidizer/indicative deoxidizer, etc.

A: Iron-based oxygen absorber and non-iron-based oxygen absorber

A: The deoxidizer is composed of activated iron powder, which will react thermally when it encounters air. This is the heat released by the deoxidizer when absorbing oxygen, which is a normal phenomenon.

A: 1) Since food packaging bags have a certain oxygen permeability, if oxygen absorber are not placed in food packaging, oxygen will slowly enter the packaging,
thereby providing conditions for the growth of mold and aerobic bacteria, and eventually leading to food mildew;
2) Under the combined action of oxygen, light, water, etc., it is easy to cause the product to become rancid, oxidative browning, and vitamin loss.

A: oxygen absorber, also known as oxygen absorbers, are additives that absorb oxygen and slow down the oxidation of food. They are generally used in the packaging of grains such as rice and flour, as well as high-fat foods such as fried foods, moon cakes, cakes, nuts, and cheese. Desiccant includes chemical desiccants such as calcium oxide and calcium chloride, and physical desiccants such as silica gel and montmorillonite. They are generally used in popcorn, seaweed, etc. to prevent food from getting damp and affecting its crispness.

A: The main components of oxygen absorber are iron oxide and ferric oxide. A small amount of accidental ingestion will not cause particularly serious harm to health.

A: (1) The quality of the selected deoxidizer is unstable, and the deoxidizer model is not suitable for the product.
(2) The material of the food bag must also meet the requirements, such as KOP/CPP, NY/PE, KNY/PE, KPET/PE, PET/AL/PE, etc. Do not use OPP/CPP, PP or PE film bags. The oxygen permeability cannot be too high.
(3) The packaging bag may leak.
(4) The deoxidizer is exposed to the air for too long.

A: Non-iron-based deoxidizer (constant pressure deoxidizer) can not only absorb oxygen, but also release carbon dioxide gas to ensure the balance of gas pressure inside and outside the package, and will not cause the packaging bottle/can to shrink and deform, which is suitable for canned products.
Note: Not all canned products are recommended. It also depends on the customer's product storage requirements whether carbon dioxide can exist; if the customer's can is strong enough, non-iron-based oxygen absorber can also be used.

A: Food deoxidizer uses reduced iron powder as raw material. It is a product specially designed to absorb oxygen inside the package. Its function is to reduce the occurrence of oxidation reactions, extend the shelf life of food, and maintain the freshness, taste and nutritional value of food.

A: When oxygen absorber come into contact with oxygen in the air, a chemical reaction occurs, producing harmless byproducts such as water and iron oxides. This process can reduce oil oxidation, mold growth, and color changes in food, thereby extending the shelf life of the food.

A: The appropriate deoxidizer specification mainly depends on the type, weight, packaging volume, oxygen content and shelf life requirements of the food in your package. If you are not sure which specification to choose, please contact our sales team and we can recommend the most suitable product for you according to your needs.

A: Oxygen absorber should be stored in a dry, cool place, away from moisture, high temperature and direct sunlight. After use, the remaining deoxidizer should be sealed as soon as possible to avoid affecting the subsequent use effect.

A: Yes, oxygen absorber can be used together with desiccants, because oxygen absorber mainly control oxygen content, while desiccants can control moisture, bacteria, etc. The two can complement each other to ensure that food remains in the best condition during transportation, storage and use.

A: Organic deoxidizer = non-iron deoxidizer, constant pressure deoxidizer, absorption and release deoxidizer

A: Organic oxygen absorber release carbon dioxide while absorbing oxygen to ensure the balance of air pressure inside and outside the package.

A: 1) It does not contain metal substances, which is suitable for the requirement that the product packaging does not contain metal substances;
2) It can not only absorb oxygen, but also release carbon dioxide gas to ensure the balance of gas pressure inside and outside the package, and will not cause the packaging bottle/can to shrink and deform, which is suitable for canned products.