Food Oxygen Absorber (With Indicator)

Food Oxygen Absorber (With Indicator)

The change of oxygen content in food packaging can be checked through the color change of the oxygen indicator line; it can effectively solve the problems of food deterioration such as mildew, oil rancidity, oxidative browning, and vitamin loss.

Product Details

Product Usage

Commonly used in Chinese and Western cakes, livestock and meat products, roasted nuts, dried aquatic products, agricultural products, medical and health products, animal feed, and other non-food products.

Deterioration Reason

Since food packaging bags have a certain oxygen permeability, if the oxygen absorber is not placed in the food packaging, oxygen will slowly enter the packaging, thereby providing conditions for the growth of mold and aerobic bacteria, which will eventually lead to food mildew; in oxygen Under the combined action of light, water, etc., it is easy to lead to the consequences of food oil rancidity, oxidative browning and vitamin loss.

Tips:
(1) Molds belong to the category of microorganisms. Although they belong to the lowest organisms, they, like other organisms, have a close relationship with the surrounding environment in the process of life activities. The growth of mold mainly depends on the four living conditions of nutrients, oxygen, moisture and temperature. Using food oxygen absorbers to remove oxygen in food packaging containers can destroy the growth and reproduction conditions of molds, thereby solving the problem of food molds. (2) The rancidity of food oil refers to the food containing oil, which undergoes changes in sensory properties such as discoloration and odor changes (such as halal flavor, etc.) . The use of food oxygen absorbers to remove oxygen from food packaging containers destroys the necessary conditions for rancidity of oils and fats. (3) Oxidative browning of food is the result of phenolase in food catalyzing phenolic substances to form quinone and its polymers. This discoloration will affect the appearance and taste of food, and will lead to food spoilage over time. Enzymatic browning must meet three conditions: proper phenolic substrate, phenoloxidase and oxygen, all of which are indispensable. Therefore, the use of food oxygen absorbers to remove oxygen in food packaging containers can destroy the necessary conditions for enzymatic browning.

Raw Materials

The main raw materials are reduced iron powder, activated carbon, diatomaceous earth, vermiculite, sodium chloride and water. It absorbs the oxygen in the packaging container through the principle of iron powder oxidation, and quickly reduces the oxygen concentration in the food packaging to below 0.01% within 0.5-2 working days. So as to ensure that the food is not oxidized and deteriorated. Its reaction is stable, no harmful gas is generated, and no side effects. Before oxygen inhalation, the raw material is a mixture of black and gray particles, and after oxygen inhalation, it is brown and agglomerated, and the oxygen uptake is greater than the national standard “3 times the nominal oxygen uptake”.

Oxygen Absorber Raw Material
Before oxygen
Oxygen Absorber Raw Material
After oxygen

Packing Material

The three-layer composite membrane structure packaging material is adopted, the outer coating layer is perforated with micro-holes, and the middle fiber layer is not perforated, so as to avoid the risk of powder leakage, and it can be used directly in contact with food.

Oxygen absorber packaging material

Product Features

When there is no oxygen in the food package, the indicator line is red; when there is oxygen in the food package, the red indicator line turns blue. The quality of food during storage can be monitored in real time by checking the color status of the indicator line.

Oxygen-free: Magenta
Oxygen: Blue

Test Report

The product meets the requirements of SB/T 10514-2008 standard, and has been tested by a third-party professional testing agency, and the oxygen intake is greater than 3 times the nominal oxygen intake.

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