What are Oxygen Absorbers?

Designed primarily to prolong the shelf life of food, oxygen absorbers prevent the change of color in food products, stop oils in foods from becoming rancid, and prevent the growth of oxygen-using aerobic microorganisms such as fungi.

Oxygen supports the growth of microorganisms and causes changes in color and rancid odors in packaged foods. Plastic packaging is less able to exclude oxygen from packaged foods than are the older glass and metal containers. Oxygen absorbers absorb oxygen and effectively reduce the aerobic environment to 0% oxygen. Therefore aerobic bacteria and fungi are unable to grow in this environment. This will extend the shelf life of a food product drastically. The advantages of oxygen-absorbing sachets versus vacuum packaging are that the food products are not crushed or squeezed, as some products are of high value and are fragile, and its simplicity of use.

The type of packaging and the food bag /container seal are crucial for the effectiveness of the oxygen absorber. A minor packaging fault or leak can render the oxygen absorber useless and the contents inside the package will perish. Thus, a high barrier package (with a low oxygen transmission rate), such as our Mylar bags, and efficient seal techniques need to be employed.

Looking for special bundles?

What amount of oxygen absorber should I use?

Check out our special bundles!

Image	Part Number	Description	Order
	ASYQXSF500	50 absorbers of 500cc Oxygen Absorbers (SF500PK50) & 50 Superpoly Bags (V4R08513) *Bags hold up to 5lbs of rice and 4lbs of beans	$11.30
	ASYQXSF500G5B	50 absorbers of 500cc Oxygen Absorbers (SF500PK50), 1 MylarFoil Pouch (20MFS30) & 50 Superpoly Bags (V4R08513) *Bags hold up to 5lbs of rice and 4lbs of beans *Drum is not included	$14.71

Benefits

• - Extends shelf life
• - Prevents growth of aerobic pathogens and spoilage organisms, including molds
• - Eliminates the 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
• - Significantly improves keeping qualities of polyunsaturated fats and oils
• - Helps retain fresh-roasted flavor of coffee and nuts
• - Prevents oxidation of spice oleoresins present in spices themselves and in seasoned foods
• - Prevents oxidation of vitamins A, C and E
• - Extends life of pharmaceuticals
• - Inhibits mold in natural cheeses and other fermented dairy products
• - Delays non-enzymatic browning of fruits and some vegetables
• - Inhibits oxidation and condensation of red pigment of most berries and sauces

Typical Applications

• - Breads, cookies, cakes, pastries
• - Nuts and snacks
• - Candies and confections
• - Coffee and tea
• - Whole fat dry foods
• - Processed, smoked, and cured meats, cheeses, and dairy products
• - Dried fruits and vegetables
• - Spices and seasonings
• - Flour and grain items
• - Fresh and precooked pasta and noodles
• - Pharmaceuticals and vitamins
• - Medical diagnostic kits and devices
• - Birdseed and pet food
• - Artwork preservation