Deoxidizers are additives that can absorb oxygen and slow down the oxidation of food. Deoxidizers can effectively inhibit the growth of mold and aerobic bacteria, extend the shelf life of food, and can also play a good role in preventing oil rancidity, preventing the oxidation and browning of meat, and preventing the loss of vitamins in food.

Product Parameters

Why are deoxidizers used in food

1. Since food packaging bags have a certain oxygen permeability, if deoxidizer is not placed in the food packaging, oxygen will slowly enter the packaging, thus providing conditions for the growth of mold and aerobic bacteria, and eventually causing food to mildew.
2. Under the combined effects of oxygen, light, water, etc., it is easy to cause the product to become rancid, oxidative browning, and vitamin loss.

Product Advantages

1. Improve product quality: deoxidizers help maintain the freshness and appearance of food, reduce problems such as spoilage and mold, and thus ensure the final consumer experience.

2. Non-toxic and harmless: deoxidizers generally use safe ingredients such as iron powder, salt, activated carbon, etc., which are harmless to the environment and human body when used.

3. Save space: Compared with traditional vacuum packaging or nitrogen packaging, the use of deoxidizers does not require additional equipment or larger packaging space, and the cost is relatively low.

4. Convenience: Deoxidizers are simple to use and easy to operate during the packaging process, and are compatible with a variety of packaging methods, including bagging, boxing, and bottled.

FAQ

Q: What is the difference between deoxidizers and desiccants in food?

A: Deoxidizers, 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.

Q: Will deoxidizer leak into food be harmful?

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

Q: After using deoxidizers, the food still deteriorates within the shelf life?

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.

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