Since oxygen can gradually seep into almost any container, it can promote the growth of microorganisms, causing drastic changes in the smell, taste, color and structure of packaged foods.

Our oxygen absorbers for food to maintain freshness, flavor and structure by eliminating oxygen from packaged products. oxygen inhibitors can safely process closed packages and reduce oxygen levels. They can absorb 98% of the oxygen in the product's sealed environment while retaining its full nutritional value, which can greatly extend the storage time of these dry, shelf-life foods. It can even prevent the growth of aerobic microorganisms such as fungi and rot in packaged foods. Therefore, deoxidizers absorb excess oxygen and effectively reduce the oxygen content of the aerobic environment to 0%, extending shelf life. Available for vacuum-sealed and hand-sealed packaging, oxygen absorbers ensure that food remains fresh and safe when it reaches the consumer.

Once exposed to oxygen, the iron powder formula in the oxygen absorber turns into iron oxide in the presence of oxygen. The oxygen absorber acts like a sponge, absorbing the surrounding oxygen. Check for signs of activation, such as warmth or a lumpy texture. , chemically removing oxygen from the environment at the molecular level. It will continue to absorb oxygen until it is full. If the absorber is full, it will no longer have the ability to absorb additional oxygen. The packaging needs to be kept sealed before use to ensure that it absorbs all the oxygen.

Common Q&A Answers

•  Why don't I see any noticeable effects after I put in my oxygen scavenger in food packaging? 

A very common misconception is that if you see the "vacuum-packed look," the oxygen has been removed. This is based on fact, as you will often see this effect, but if you don't, it doesn't mean the oxygen removal process isn't working. Oxygen absorbers don't absorb air; they absorb oxygen, which makes up 21% of air. This means that about 1/5 of the air volume disappears, but 4/5 of the air remains, no matter how much oxygen absorber is used. (The remaining air is mostly nitrogen and very small amounts of other harmless gases). The air we breathe is more than 78% nitrogen, 21% oxygen, and some trace amounts of other substances. When an oxygen absorber removes the oxygen, what remains is more than 99% nitrogen

You can increase your chances of seeing the vacuum effect by packing your food tightly and making sure there is very little air inside the packaging. However, especially if you are storing pasta, potato chips, cereal, or other items that contain a lot of air, the product itself may contain so much air that you won't notice the 21% reduction, and there's nothing you can do about it. It's important to confirm the freshness of the oxygen absorber sachet when you put it in, because there's no reliable way to know if they work after they're sealed in the Mylar bag.
This misconception is probably why people think some oxygen absorber in food don't work, which causes a lot of unnecessary worry. If they pass the freshness test in our instructions, then they'll always work.

•  Can I use a sealer instead of a deoxidizer in food 

It's irresponsible for manufacturers and retailers to profit from this idea that sounds good. But it's not. First, vacuum sealing alone is not enough for long-term storage and leaves too much oxygen. Second, if you use an oxygen absorber in it, vacuum sealing is not only unnecessary, but it tends to keep oxygen in the bag longer by inhibiting circulation. Most of these bags are just a waste of money

• Can I use a oxygen absorber instead of refrigeration 

oxygen absorber are not a substitute for refrigeration or freezing. For long-term food storage, absorber oxygen should be used with dry, long-shelf-life foods (moisture content should be less than 15%) or frozen foods. Foods we are used to refrigerating are susceptible to anaerobic bacteria, which are the only organisms that oxygen absorber cannot prevent.

• Can I heat oxygen absorbers with my food?

Most oxygen absorbers cannot be heated in a microwave, as the packet can ignite or burst. Check the manufacturer's instructions for any heat-resistant options.

• How do I prevent air loss when using oxygen absorbers?

Use absorbers that generate CO2 to maintain air volume, or replace oxygen with an inert gas during packaging and ensure the complete sealing of the container.