Deoxidizers remove oxygen from sealed containers in a short period of time through chemical reactions, making food in an anaerobic state (oxygen concentration below 0.01%), effectively controlling the growth of microorganisms such as bacteria and molds, and preventing oil oxidation, thereby effectively maintaining the color, aroma and taste of food, preventing vitamins and other nutrients from being oxidized and destroyed, and extending the shelf life of food.
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Description
As a new material for food preservation, deoxidizer has its unique advantages. When placed in the same container as food, it can absorb oxygen in the container, making the container oxygen-free and preserving the food. However, the raw materials of deoxidizer must have stable reaction, no strange smell, no harmful gas generation and other side effects, and it is harmless to the human body in case of accidental ingestion.
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FAQ
Q: How to use deoxidizer?
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.
Q: How long can the deoxidizer be used?
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.
Q: Which deoxidizer is more suitable for canned food?
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 deoxidizers can also be used.
Q: Why do we need deoxidizers in food?
A: 1) Since food packaging bags have a certain oxygen permeability, if deoxidizers 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.
