Smart Food Packaging with Oxygen Absorbers: A Game-Changer for RTE, Sweets & Namkeen Products

 

In today’s fast-paced world, convenience and quality go hand in hand. This is especially true in the food industry, where Ready-to-Eat (RTE) products, traditional Indian sweets, and namkeen snacks are in high demand across the globe. But ensuring freshness, taste, and safety throughout the supply chain is a challenge. One of the most effective, yet often overlooked solutions is the use of oxygen absorbers in food packaging.

Let’s explore how oxygen absorbers are revolutionizing food packaging—especially for RTE meals and delicate Indian food products.

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Why Oxygen Absorbers Matter in Food Packaging

Oxygen is the main enemy of packaged food. Even after vacuum sealing or nitrogen flushing, residual oxygen inside a pack can lead to:

• Spoilage due to microbial growth
• Rancidity in oily and fried foods
• Loss of aroma and flavor
• Discoloration and texture change

Oxygen absorbers, also known as oxygen scavengers, are small packets filled with iron powder or other active materials that remove oxygen from sealed environments. Once placed inside a food package, they create an anaerobic (oxygen-free) atmosphere, helping food stay fresh, safe, and shelf-stable without the use of preservatives.

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RTE (Ready-to-Eat) Food: Maximum Convenience, Maximum Protection

The RTE food market in India and globally is booming. From instant curries, parathas, and biryanis to pre-cooked rice or dal, consumers expect long shelf life with no compromise on taste.

✅ How Oxygen Absorbers Help:

• Prevent mold, yeast, and bacteria growth in moist and semi-moist RTE meals.
• Retain natural taste, texture, and nutritional value.
• Eliminate the need for chemical preservatives, aligning with clean-label preferences.
• Extend shelf life significantly—from weeks to several months or even years when combined with proper packaging materials.

Whether it’s a shelf-ready meal for export or a convenient option for urban dwellers, oxygen absorbers ensure food integrity from factory to fork.

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Sweets Packaging: Preserving Tradition with Technology

Indian sweets like laddoos, barfis, pedas, and rasgullas are rich in ghee, milk solids, and sugar—making them vulnerable to oxidation and spoilage. Even a small amount of oxygen can cause these sweets to lose their softness, flavor, and color over time.

✅ Why Oxygen Absorbers Are a Must for Mithai:

• Protects fat-based sweets from going rancid.
• Maintains texture—soft sweets stay moist, and dry sweets remain crisp.
• Prevents fungal or bacterial growth in vacuum-packed moist sweets.
• Ensures longer shelf life for export or travel packaging.

With increasing demand for hygienically packed sweets during festivals, weddings, and gifting seasons, oxygen absorbers are the silent guardian that keeps every bite as fresh as the first.

Namkeen & Savory Snacks: Keep the Crunch Alive

Namkeen is synonymous with India’s snack culture. Products like bhujia, sev, chiwda, chakli, and mixtures contain oil, spices, and are prone to going stale quickly.

✅ Benefits of Oxygen Absorbers in Namkeen Packaging:

• Prevents rancidity in oil-rich fried snacks.
• Stops moisture-induced sogginess—keeping the crunch intact.
• Prevents spice degradation and flavor loss.
• Reduces chances of insect infestation during long storage or shipping.

When combined with high-barrier laminates and zip-lock or heat-sealed pouches, OxySorb oxygen absorbers give brands a competitive edge—allowing them to ship snacks far and wide without compromising taste or quality.

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Best Practices for Using Oxygen Absorbers

To get the most out of oxygen absorbers:

1. Choose the right size (measured in cc) based on your pack volume and oxygen content.
2. Use airtight, oxygen-barrier packaging materials like PET/PE, BOPP, or aluminum foil laminates.
3. Insert the absorber right before sealing, and ensure a quick seal.
4. Store unused absorbers in an airtight container or vacuum jar.
5. Educate your team and consumers—label clearly: “DO NOT EAT – Oxygen Absorber”.  
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Conclusion: Smarter Packaging, Safer Food

In an industry where freshness, safety, and shelf life define success, oxygen absorbers offer a simple yet powerful solution. For manufacturers and packers of RTE meals, Indian sweets, and namkeen products, adopting oxygen absorber technology is not just a choice—it’s a necessity in today’s quality-conscious and globalized food market.

At OxySorb, we offer high-quality, food-grade oxygen absorbers tailored for every packaging need. Whether you're packaging homemade mithai for festivals or exporting namkeen overseas, trust Sorbchem India  OxySorb to protect what matters—your product’s freshness, flavor, and value.

 

Top 5 Reasons to Use OxySorb Oxygen Absorbers in Food Packaging

In today’s highly competitive food packaging industry, ensuring the freshness and safety of products is more crucial than ever. One of the most effective solutions for food preservation is the use of OxySorb, the best oxygen absorber. They help manufacturers reduce food waste and extend the shelf life of products.

OxySorb absorbers work by eliminating residual oxygen inside sealed packaging, which protects products from oxidative degradation, spoilage microbes, and the loss of sensory qualities such as colour, aroma, and texture. With decades of innovation in active packaging technology, OxySorb oxygen absorbers are specifically designed to meet the evolving demands of modern food packaging.

They are effective in a wide range of applications, including baked goods, meats, cheeses, dried fruits, and rice packaging. OxySorb plays a vital role in maintaining product integrity and enhancing food security globally.

5 Reasons to use OxySorb Oxygen Absorbers in Food packaging

Discover the top 5 reasons to use OxySorb in food packaging. Learn how this smart solution helps keep food fresh, reduce waste, and extend shelf life for products like bread, meat, cheese, and more. Perfect for boosting food safety and quality in the packaging industry.

1. Helps Food Last Much Longer

OxySorb oxygen absorbers are a powerful way to make packaged food last much longer. They work by removing up to 99.9% of the oxygen trapped inside sealed containers or bags. Oxygen is one of the main reasons food goes bad—it speeds up spoilage by causing mould growth, turning oils rancid, and breaking down the nutrients in food.

By using OxySorb, you create a safe, low-oxygen environment that keeps foods like rice, beans, dried fruits, nuts, coffee, and snacks fresh for far longer than normal. In some cases, especially with dry goods stored properly in airtight packaging, the shelf life can be extended to 10, 20, or even 30 years. This makes OxySorb a smart solution for emergency food storage, bulk buying, or keeping pantry staples fresh for daily use.

2. Keeps Color, Taste, and Texture

When food is exposed to oxygen, it doesn’t just spoil faster—it also starts to lose the things that make it enjoyable to eat. Colours fade, flavours change, and textures become dry, chewy, or brittle. This can be especially noticeable in foods like dried herbs, spices, snacks, teas, and dehydrated fruits.

OxySorb oxygen absorbers help prevent these changes by keeping the oxygen levels very low. That means food holds onto its bright colour, fresh smell, crisp texture, and full flavour, just like it had when first packaged. This not only improves the eating experience for customers but also helps businesses maintain a strong brand reputation by delivering consistent product quality.

3. Stops Mould and Bacteria Naturally

Many harmful bacteria, moulds, and other microorganisms need oxygen to grow and survive. When oxygen is present in food packaging, these microbes can thrive, leading to spoilage, bad odours, or even health risks. OxySorb removes oxygen down to levels as low as 0.01%, creating an environment where these unwanted microbes cannot live or reproduce.

This method is natural and doesn’t rely on artificial chemicals or preservatives, making it a healthier option for food preservation. It’s especially valuable for organic and all-natural food brands that want to keep their ingredients clean and safe while still preventing spoilage. OxySorb is also compliant with FDA and ISO standards, making it a trusted choice in the food packaging industry.

4. Cuts Down on Food Waste and Saves Money

Food waste is a huge global issue. Studies show that over 30% of all food produced ends up being wasted, much of it due to spoilage before it even gets eaten. For both food producers and consumers, that’s a loss of money, time, and resources.

OxySorb helps reduce this waste by extending the time for food to stay fresh. With fewer products going bad on store shelves or in home pantries, there’s less need to throw food away. This saves costs for manufacturers, retailers, and households. OxySorb is also available in a wide range of sizes, from small 20cc sachets to large 3000cc options—making it suitable for everything from small food pouches to large bulk storage. Its affordability adds even more value by giving great results without breaking the budget.

5. Easy to Use in Many Packages

One of the best things about OxySorb oxygen absorbers is how simple and versatile they are. They work with many different types of packaging, including Mylar bags, mason jars, plastic containers, metal tins, vacuum-sealed bags, and more.

To use, you just place the right-sized OxySorb sachet inside the container with your food, then seal it tightly. That’s it—no special tools or complicated steps needed. Whether you’re a food manufacturer, a small business owner, or a home user storing dry goods, OxySorb easily fits into your current packaging process. It’s a reliable, convenient solution for keeping all kinds of products—like grains, herbs, snacks, pet food, or even pharmaceuticals—safe and fresh for longer.

Wrap It Up!

OxySorb oxygen absorbers aren’t just a packaging accessory—they’re a powerful tool for food preservation, quality assurance, and cost savings. Whether you're a food manufacturer, retailer, or savvy home packer, using OxySorb means you’re actively protecting your products and food from spoilage, waste, and lost value.

Oxygen Absorbers: All You Need to Know

 

The food industry faces challenges in preserving food and extending the shelf life of edible products every day. With quick packaging solutions like desiccants and adsorbent packets, businesses can now benefit from longer-lasting quality food delivered to their clients.

Oxygen absorbers are iron powder-filled packets that absorb excess oxygen in food containers and boxes that promote the degradation of food items. This is why it is common to find little moisture-absorbing packets in foods like beef jerky.

Now that we know what Oxygen absorbers are let’s take a look at how they benefit the food industry.

The Benefits of Oxygen Absorbers

1. They increase the self-life of food

Oxygen is important for aerobic processes that promote the activity of healthy bacteria inside food items. Unfortunately, this also speeds up edible rotting and causes businesses to produce more fresh foods and spend more time and effort getting rid of stale items.

With oxygen absorbers, you don’t have to worry about this too often. These desiccants increase the life of foods, retaining their quality so managers can effectively plan when to produce their next batch. Many companies offer these desiccants in various sizes and amounts for the food industry.

2. They are non-toxic

Oxygen absorbers are FDA-approved and are safe to use with food items. They promote the healthy preservation of food and increase security. When looking for this desiccant, seek companies that produce ISO-certified and FDA-approved products.

You can preserve your food with the help of oxygen absorbers. These FDA-authorized products increase the lifecycle of food and save businesses valuable resources such as time and money.

Order Your Desiccant and Adsorbent with Sorbchem India For Quick Delivery Today!

Sorbchem India provides moisture-absorbing desiccants and adsorbents such as silica gel packets, activated alumina desiccants, and molecular sieve desiccants for their clients in the US and Canada. We operate in over 26 industries and cater to businesses starting in the agricultural field to those in the military field. We understand our client's needs and hence ensure quality products through rigorous testing processes.

Sorbchem India also offers delivery within 1-2 days, and clients can also enjoy free samples of their products on bulk orders. Our customers are our top priority; hence we never compromise on our services or products.

Contact us today for more information, or click here to find out more.  

Tips Keep Spices Fresh for Longer Time With OxySorb?

 Spices are an integral part of any cuisine and are highly flavorful and efficient in bringing high taste, texture, and flavor to any dish you cook. Though spices, whole or in powdered form are usually dry in nature, it is essential to make sure that they are stored, packaged, and transported in dry environments too, to help retain and maintain their dry state for a longer time.

So, you must be wondering, how to keep spices fresh for a longer time easily and efficiently, without the use of any chemicals, or altering products. Oxygen absorbers are an effective solution for this and can effectively keep spices dry and fresh for longer. These small packets contain iron powder that absorbs oxygen from the air. This creates an oxygen-free environment that slows down the oxidation process, which is the main cause of spice deterioration.

The presence of excess moisture and oxygen during packaging and storing of spices can lead to a lot of damage to the texture, freshness, quality, flavor, and structure of the various spices, may they be powdered or their whole form.

Oxygen is a reactive gas that can break down the molecules in spices, causing them to lose their flavor and aroma. By removing oxygen from the container, Oxysorb helps to protect spices from this process. In addition to removing excess oxygen from the surrounding air and environment, oxygen absorbers also absorb moisture from the air. This helps to prevent spices from becoming clumpy and moldy leading to deterioration and damage to their potency.

How to use oxygen absorbers to keep spices fresh longer?

Spices are highly sensitive to moisture, heat, and light, and oxygen is also a major contributor to spice degradation. When spices are exposed to oxygen, they can lose their flavor, aroma, and color, thus using Oxysorb can help to protect spices from these elements and extend their shelf life.

To use oxygen absorbers for spices, make sure you have your spices ready to be packaged or stored, proper suitable airtight storage containers, and the appropriate quantity of oxygen absorber packets. You can choose containers that are clean, dry, and made of materials that provide an effective barrier against moisture and air. 

Before you begin the process of effective storage of spices, you need to examine your spices for any signs of moisture or clumping. Clumping may show that there is some amount of moisture that is present in the storage of spices, thus it is essential to remove it before it starts deteriorating. Dry spices are more effective in retaining their original flavor and potency.

Check the instructions on the oxygen absorbers you will be using to determine the correct dose for your spice amount. It is important not to overdose as this can lead to an oxygen-depleting environment in your spice storage setting, which can affect the quality of the spices you are using.

Place the required number of  Oxysorb packets into each storage container before adding the spices to them. Oxygen absorbers work by removing the oxygen content from the enclosed container space, so it is essential to seal the container quickly and in an airtight manner after inserting the absorbers to maximize their effectiveness and retain their freshness and potency.

Once you have added the oxygen absorbers, close the containers to seal them with an airtight seal. This step is important because it stops oxygen and moisture from reentering of oxygen and moisture, both of which contribute to spice deterioration and spoilage.

Find a cool, dark place to store your spice containers, as excess exposure to light and heat can lead to a faster degradation process, so choose a storage place away from direct sunlight and heat, like a pantry or cupboard.

You need to periodically and frequently check your spice containers for any signs of moisture, clumping, or changes in color, texture, and taste. If you notice any issues, consider replacing the oxygen absorbers, as they may have got saturated, and ensuring the containers are properly sealed.

Tips to choose the right oxygen absorber for your spice storage

• Measure the size of your airtight spice container accurately. This will give you a proper idea for choosing the right absorber size.
• There are various types of oxygen absorbers available, each designed for a specific purpose and use. The most common type is iron-based absorbers, which are suitable for dry goods like spices, and silica gel absorbers, which are effective in adsorbing both oxygen and moisture. Choose a type that is best suitable for your preservation goals.
• Weigh or measure the amount of spices you intend to store in the container. This will help determine the absorbency capacity required.
• You can refer to the sizing chart provided by the oxygen absorber manufacturer, which will typically list the recommended absorber size based on container volume and spice quantity.
• Make sure you are only using food-grade and food-safe oxygen absorbers so that they do not alter or damage the spices. These varieties are usually non-toxic in nature and are safe to use with food products.
• Make sure to buy and source the oxygen absorbers from reputable suppliers or brands known for producing high-quality preservation products. This will ensure you are buying the best quality to be used that is made with food-safe materials.
• Check the expiration date or shelf life of the oxygen absorbers, as using expired absorbers may compromise their effectiveness and ability to effectively absorb moisture and oxygen in your storage setting.
• Ensure that the oxygen absorbers are individually sealed in airtight packaging until use. This helps to prevent premature activation of the absorbers and makes them more effective when placed in your spice storage containers.
• If you plan to store the spices for over a year or longer periods of time, consider using a larger size of absorber packet to ensure adequate oxygen absorption throughout the extended storage period.

Oxygen absorbers are a simple and effective way to extend the shelf life of your spices, so be sure to use them to package and store your spices for longer periods of time in their best form and potency. 

How to Get Rid of Fungus and Preserve Jaggery for a Long Time?

 

Jaggery is famous and used as an alternative to sugar in many parts of India. Jaggery is a type of unrefined sugar made from palm and sugarcane sap. It is primarily produced in various parts of Asia and Africa.

How is jaggery made?

Jaggery is usually made from concentrated sugarcane juice. There are two types of jaggery, one made from sugarcane and the other one made from the palmyra palm tree. In making jaggery, the sugarcane sap from palm trees is boiled for hours, and then we obtain the concentrated liquid. The liquid is then poured into the moulds to dry and settle properly. After the liquid is completely dried, it is packed in boxes and delivered to stores.

Jaggery is also categorised into two different colour types: pale gold and deep brown. The colour range depicts the sweetness of the jaggery. It has been said the darkest variety is the purest form and therefore has the best flavour and sweetness than other jaggeries. 

Palm jaggery vs jaggery:

Both have different tastes. Palm jaggery is generally made from coconut juices. The jaggery is made from palm tree extracts and has several numbers of vitamins and minerals contained inside. However, palm jaggery is a rich source of essential minerals, restores healthy digestion and gives relief from constipation.

Whereas normal jaggery is made from sugarcane juice, detoxes the liver, and activates digestive enzymes in the body. Jaggery also purifies the blood and boosts immunity. Jaggery is generally made by extracting sugarcane sap, obtaining concentrated sugar, and molding it into different shapes.

Can jaggery get affected by fungus?

As per studies, jaggery has moisture and carbohydrates. This combination makes the jaggery ideal for breeding fungus in it. It has been said that if jaggery is not preserved with preservatives and chemicals, it is more likely to have fungus growth. Fungus growth rises, especially during summers. Jaggery is made during winters, with 5% moisture inbuilt in jaggery. The humidity content helps retain the taste and colour of the jaggery and even helps increase the product's shelf-life. However, summers can also result in melting the jaggery. The growth of fungus in jaggery can be prevented by using food-grade desiccant like an oxygen absorbers and the silica gel packets. These can be filled together or individually, while packing the jaggery.

A study conducted on commercial jaggery observed the effect of storage period on the quality of jaggery. Experimental data revealed that moisture content in jaggery could be increased from 12.07% to 22.36% in open storage, decreasing to 9.23% in bin storage. Lastly, while packed in plastic bags, moisture content was increased to 15.84%. This also results changing in the colour of jaggery. Therefore, the colour of the jaggery becomes darker during storage. 

Furthermore, jaggery's optical density and acidity were slightly increased during storage. So, to maintain the quality of jaggery, an oxygen absorber and silica gel packets must be stored with an oxygen absorber.

How is jaggery stored? 

After the concentrated liquid takes its shape and settles down properly, the storing process starts immediately. Jaggery is usually packed in airtight containers in a cool and dry place. It can also be stored by breaking it into small pieces. 

Best methods for preserving jaggery:

1. Storing in zip-lock bags: The zip-lock bags can keep the jaggery held for at least 1 to 2 years and retain its taste and colour. While storing jaggery, it would be best if you always remembered that no air goes inside the zip-lock bag. Otherwise, the colour and flavour of the jaggery will not be retained and even spoil the shape. If you don't have a zip-lock bag available, you first wrap the jaggery with paper, cover it with plastic, and store it in an airtight container. 
2. Storing in the fridge: Before storing the jaggery in the refrigerator, never pack it in a plastic box. Always try to store jaggery in a steel container. Storing jaggery in plastic can spoil the colour and taste of the jaggery. At least for 6 months or more, jaggery can be stored if we pack it properly without any moisture or air inside the container. 
3. Storing in dry leaves: To prevent jaggery from getting spoiled for a long time, you use "Dona", made from dry leaves. Dona should be kept below the jaggery, and the jaggery needs to be fully covered up with Dona. Storing with Dona can protect jaggery for 6 months and more.

As we have read above, there are three types of storing methods, but there is still another better method of using an oxygen absorber for storing jaggery. The absorber keeps the product dry and removes excess oxygen from the packed jaggery. 

Storing with an oxygen absorber and silica gel packets: 

An oxygen absorber is the best for storing jaggery. While packing jaggery, excess oxygen can be stored with the product and can spoil the taste, shape and even the colour of jaggery. So, use an oxygen absorber to avoid damaging jaggery. The absorber will never spoil the taste and colour of the jaggery and will never react with the inside content. 

Oxygen absorbers contain a mixture of iron powder, zeolite powder, salt and water. The absorbers are food grade approved. 

Here are a few reasons to use oxygen absorbers:

• Extend shelf-life
• Preserving food without using chemicals or additives
• They keep unwanted organisms away from the food

Silica gel packets are also beneficial for removing the excess moisture from the stored jaggery packets. Similar to oxygen absorber prevents spoilage of jaggery. Silica gel packets never react with the inside content, whether jaggery or any other food product. It is also said that silica gel is not widely used as an oxygen absorber in the food industry. Silica gel is only preferred for certain dried fruits and dried meat. 

Thus, the oxygen absorber and silica gel packets can be used together to remove oxygen and prevent moisture from jaggery. Both can improve the shelf-life and store jaggery for a long time, compared to other storing methods.

Therefore, here is the answer to storing jaggery for a long time, using an oxygen absorber and silica gel packets. 

Lastly, now you may have got answer to your questions regarding storing jaggery. Using an oxygen absorber for storing jaggery. It is added inside the enclosed packets consisting of jaggery to prevent the growth of fungus and store it for a long time. It also helps in decreasing the oxygen level inside the enclosed container. In addition, the absorber helps retain the food product's taste, smell and structure. 

Improve the Shelf Life Of Wheat Flour-Rice-pulses-grains- How To Store Wheat Flour Long-Term?

 

Wheat flour is pretty much a staple ingredient and commodity in many cuisines around the world, and also a household name. It is used to make different condiments and staples like bread, pastries, pasta, and many other baked goods. Wheat flour is also a good source of carbohydrates, protein, and fibre.

You can determine the shelf life of wheat flour & rice by a variety of factors, including the composition of the flour, ingredients used, the quality of the ingredients used, the milling process, the addition of stabilizers and additives, long-term storage conditions, and the bleaching process. However, the most common factor that determines the shelf life of wheat is the type of flour and how it was processed and made. Unbleached all-purpose wheat flour has a shorter shelf life than bleached whole wheat flour. So, how can you lengthen the shelf life of wheat flour?

How to store wheat flour long-term efficiently and improve its storage quality?

You can definitely make use of Oxygen absorbers to store wheat flour for extended periods of time. An oxygen absorber is an absorbent material that removes oxygen from the atmosphere or air and aids in reducing humidity and moisture levels during transit, storage, and transport. When oxygen is eliminated from the packaging, it forms an environment that is can easily prevent damage due to mold, insects, and other microorganisms. As a result, wheat flour can be stored for an extended period of time, of up to 10 years, without any kind of damage or loss of its quality.

How to keep rice insects free& fresh for long time?

Oxygen absorbers prevent rancidity& insect growth in rice storage; they eliminate it as the sachet of oxygen absorbers soaks the gases and water content in the container and the product. As the rancidity banishes, the product’s quality, aroma, and flavor remain the same.

Factors affecting the shelf life of wheat flour

Moisture plays a big role in how long wheat flour can last without going bad. Wheat flour is in powdered form. absorbs moisture from the air, which can cause it to stick together, and get clogged up with mold and bacteria also form insects. When flour may become wet due to atmospheric moisture or humidity, it not only changes the taste and texture of the flour, but it can also make it unusable. Too much moisture content can cause the flour to become rancid and have a bad flavour, taste, and smell, which means it won’t last as long.

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Another important factor is air exposure. So, when wheat flour comes into contact with oxygen from the atmosphere, it can start to oxidize, and chemically change its composition. This oxidation process if not taken care of before time, can cause the flour to lose its freshness, lose some of its nutritional value, and have a bad flavour.

Oxygen exposure can also cause wheat flour to become infested with harmful microorganisms, mould, and insects. Ensuring that your flour is sealed properly and stored in an airtight container is important to reduce the impact of deoxidizer on the flour and extend its shelf life.

Wheat flour’s shelf life is also greatly determined and affected by temperature. Higher temperatures and frequent temperature changes can speed up the breakdown of wheat flour, making it more likely to become rancid and prone to spoilage and infestation. When there are frequent temperature changes, between warm or hot temperatures, the breakdown of the fats and oils in the flour can occur and cause an unpleasant taste and smell of the stored flour.

On the other hand, lower temperatures, like when it’s cold or freezing, can actually help the wheat flour last for longer durations efficiently because it slows down the chemical reactions that may cause it to break down. So it’s really important to store your wheat flour in a cold, dry place, or use oxygen absorbers, to keep it fresh and healthy.

The use of Oxygen Absorbers in Flour, Rice & Pulses Packaging is essential and can greatly help with the long-term preservation of food products, powders, flours, and many other compounds, as it helps to reduce the growth of aerobic bacteria, slows down the oxidation process, and prevents spoilage.

These absorbers are composed of a combination of iron powder and salt, as well as naturally occurring zeolite adsorbent, and are placed in a sachet that is a porous material, easy to adsorb the moisture and humidity. The iron reacts with oxygen to form iron oxide, which effectively removes oxygen from the environment, leaving the contents of the packaging dry and void of moisture or vapor, resulting in longer shelf life, improved taste, and increased nutritional value for stored foods.

Tips on How to Use Oxygen Absorbers for Wheat Flour Storage

• When selecting a container for storing wheat flour, it is important to ensure that it is airtight, of food-grade quality, and that it can well accommodate the amount of flour that needs to be stored. This way there is no room for moisture to get into the packaging which can lead to spoilage.
• Make sure the wheat flour is clean and dry. It is important to start with clean and dry wheat flour for the best storage.
• There are different sizes of oxygen absorbers available in the market, each used for a specific application, so choose and figure out the right size based on how big the storage container is and the guidelines for using them given by the manufacturer.
• Place the oxygen absorbers into the container with the wheat flour and quickly air-tight seal the container immediately after adding them to prevent air from re-entering the packaging. You need to make sure to seal the container tightly to create an airtight environment.
• Once sealed air-tight, keep the container cool, dry, and dark in a place that’s not exposed to direct sunlight or extreme temperatures, humidity or moisture levels. This will help keep the oxygen absorbers in good working order and help the wheat flour last longer.

If you follow these steps, you’ll be able to use the oxygen absorbers to make your wheat flour store oxygen-free, keeping it fresh and high quality for a long time.

Extend Shelf Life: Using Oxygen Absorbers in Your Packed Food

Packed food and ready-to-eat food packets are an integral part of modern living that cannot be ignored. Thus, the shelf life of this packed food becomes a critical aspect of the food-related industry. This shelf life indicates a duration when the product can be stored and consumed. During this duration, the product’s quality, nutritional value, and safety are all within check. So that products remain fresh, it is important that their shelf life is extended as otherwise there is more chance of waste or that the product does not meet the regulatory requirement or may not meet the customer’s expectations. Towards this end, one commonly used solution is through the use of oxygen absorbers. They play a significant role in the preservation of the quality as well as the integrity of packed food products and food packaging.

An oxygen absorber for packed food is quite simple in design. They are small packets that contain a mix of iron powder, activated carbon, and sodium chloride (salt). They are designed to remove oxygen from the environment when they are placed in a sealed container or packet. These O2 packets follow a chemical process where the oxygen absorbers remove oxygen and this is known as oxidation. The iron powder that is within the oxygen absorber will react with the oxygen that is in the air and this forms iron oxide or rust which is a by-product. This reaction takes place due to the effect of moisture and so moisture-absorbing materials are packed with the oxygen absorber for packed food. Though the oxidation process produces heat i.e. it's exothermic, the heat is minimal and so the packaging material does not ignite, and neither does the food packaging affect the food product.

O2 packets are available in various sizes and types on the basis of the appreciation and also the volume of the oxygen that has to be absorbed. Oxygen absorbers for packed food are usually iron-based and work well for the packaging of general food. However, when it comes to food or pharmaceuticals, there are specialized absorbers that are required. The sizes too vary from small sachets to larger packets that can be used for bulk storage containers. Therefore it is essential that the right size and type is selected on the basis of the specific requirements and how much optimal oxygen removal is required in order to prolong the product’s shelf-life.

Benefits of Using Oxygen Absorbers in Packed Foods

Oxygen absorbers for packed food provide many benefits. At the most basic level, they extend the shelf life since they remove oxygen from the packaging since oxygen is the main factor that causes the deterioration of food. This is the oxidation reaction that leads to spoilage. When the levels of oxygen are reduced the oxygen inhibitors inhibit the growth of microorganisms as well as delay the degradation process of oils and fats. Furthermore, the oxidation of flavours, colours, and vitamins is prevented as well. Thus, the freshness of the food product as its quality is extended.

The presence of oxygen affects the sensory and quality attributes of packed foods. Through oxygen absorbers, the oxidation of fats is prevented and thus, the freshness, flavour, and texture are preserved. Since the taste, appearance, and aroma are retained customers would be satisfied. Oxygen absorbers for packed food contribute towards food safety as they prevent bacteria and microorganisms from spoiling the food. Due to the reduction of oxygen, the environment is made unfavourable for the survival or growth of these microorganisms and so chances of contamination or food-borne illness are reduced.    

    

Since the shelf-life is preserved as is the freshness and quality of the food, food waste is minimized due to oxygen absorbers. When products have an extended shelf-life they would not spoil or deteriorate prematurely. Thus, food waste is reduced as less food needs to be discarded. Thus, this is not only cost-effective but environmentally sustainable. Furthermore, oxygen absorbers for packed food are versatile and can be used in many types of ready-to-eat packets for snacks, baked foods, processed meat, dry goods, etc. Also, these are adaptable to various types of food packaging like bottles, cans, and pouches as versatile solutions for various food packaging applications.

Food packaging is the only place where oxygen absorbers are used. Though they are primarily used in food packaging there are other industries too which benefit from their use. In the food industry, they work towards the preservation of the flavour, nutritional value, and overall quality of the food. This includes baked goods, dried fruits, snacks, processed meats, and spices in which these oxygen absorbers are used for packed food. Nutraceuticals and pharmaceuticals are oxygen-sensitive and thus, oxygen absorbers prevent the degradation of these products due to oxidation of their active ingredients and this ensures the continued efficacy and potency of the products.    

There are also medical devices that are oxygen-sensitive like test strips, pharmaceutical packaging as well as diagnostic kits. Oxygen absorbers help in maintaining their integrity as well as their stability. Thus, the application of oxygen absorbers is primarily used where a controlled environment is required and oxygen needs to be removed. The quantity of oxygen absorbers would depend on the volume as well as the type of food packing and the food product whether they are dry goods like pasta, grains, etc, snacks, or meat products, the quantity would change accordingly.

Thus, oxygen absorbers have varied uses in packed food products from the extension of their shelf-life to improved quality, reduced food waste, and an enhancement of safety.  By minimizing the presence of oxygen the absorbers help to preserve the nutritional value, freshness, and taste of the products so that customers are satisfied with the product’s quality.