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”.

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.

The usage of O2 & CO2 absorber

Common food oxygen absorbers are generally only used to absorb oxygen in food packaging. However, the deterioration of some products is also affected by carbon dioxide in addition to oxygen. The O2 & CO2 absorber is specially tailored for such products, which can absorb oxygen and carbon dioxide at the same time, so as to better extend the shelf life of such foods.

Due to its high sugar content, red dates have greater hygroscopicity and oxidation, and vitamin C is also easily oxidized. During the storage period of red dates, in addition to the fermentation deterioration and mildew rot caused by excessive humidity, it is also easy to grow rice moths and other pests , and the carbon dioxide content higher than 5% will accelerate the softening and browning of winter jujubes, and a single deoxygenation will lead to anaerobic respiration. The double-suction type red jujube special oxygen absorber can remove oxygen and carbon dioxide in the package, fundamentally Solve problems such as oxidation and browning. In addition, in coffee products, the production of carbon dioxide gas will also have an adverse effect on the appearance of the food, and O2 & CO2 absorber can also be used to solve such problems.

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.