- What are they and why are they used in long term storage?
-Protect dry foods from insect damage and help preserve product quality.
-Used when dry foods are packaged in sealed containers. Brings down the amount of oxygen in the container.
- What Are The Benefits Of Using Them?
-Prevents growth of aerobic pathogens and spoilage organisms, including mold.
-Eliminates need for additives such as BHA, BHT, sulfur dioxide, sorbates, benzoates, etc.
-Use with gas flushing/vacuum packaging to absorb virtually all oxygen and absorb any oxygen that may permeate the package
- How Do Oxygen Absorbers Work?
-They contain iron powder which reacts with oxygen in the air causing the iron powder to rust. When all the iron powder has oxidized, the oxygen absorbers are "loaded" and the absorbing action stops. Remove the oxygen from an active absorber and the chemical reaction stops. Put them back in the air and the reaction starts again until the iron is gone.
- What Are Oxygen Absorbers Made Of? Are They Dangerous to Come in Contact with Food?
-Are made of material that allows oxygen and moisture to enter but does not allow the iron powder to leak out.
-They're safe to place on top of food and will not harm the food they are in contact with as they come in a sealed pouch.
- How Long Does it Take For the Oxygen Absorbers to Work?
- What Types of Food Products Can Be Stored Using Oxygen Absorbers?
-If the moisture content is not low enough (about 10 percent or less), storing products in reduced oxygen packaging may result in botulism poisoning.
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