What is Oxygen Absorber?

An Oxygen Absorber is a small packet of material used to prolong the shelf life of food. They are used in food packaging to prevent food colour change, to stop oils in foods from becoming rancid, and also 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 from 1 week to several months. The advantages of oxygen satchels 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 packaging itself 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, high barrier packaging (with a low oxygen transmission rate) and efficient seal techniques need to be employed.
Oxygen absorbers are made in different formulations to match the water activity of the foods they are protecting. Some are designed to be used in dry foods such as nuts and dried grains, others with moister foods such as bread and processed meats. In most formulations the active ingredient is iron powder and a little bit of water; other ingredients may be added to make the oxygen absorbers work more efficiently.
Oxygen absorbers has brought a revolution to the food storage industry. Their use has increased the storage life of foods and has made the job of putting away food for long term storage much simpler. There are two types of oxygen absorbers used for the storage of Food, "B" absorbers and "D" absorbers. The "B" absorbers require moisture from the food they are packed with to perform their action. A good example would be beef jerky or dehydrated fruit that hasn't been dried until it is brittle. The "D" absorbers contain their own moisture and are better suited for dry pack canning because there isn't enough moisture in correctly dried food to activate the "D" absorbers.
Oxygen Absorbers perform their action through a chemical reaction. They contain iron powder which reacts with the oxygen in the air causing the iron powder to rust. When all the iron powder has oxidized, the oxygen absorbers are "loaded" and the absorbing action stops. Remove the oxygen from an active absorber and the chemical reaction stops. Put them back in the air and the reaction starts again until the iron is gone.
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Read more: Deoxidizing agent

How to use oxygen absorbers?

Oxygen Absorbers are a key component to any long-term food storage plan. Oxygen is the No. 1 cause of food spoilage, because it allows pests and molds to grow in your food. Eliminating oxygen in your long-term food storage containers is key to ensuring the longest shelf-life possible. However, oxygen absorbers are finicky creatures, and you need to handle them just so to make sure they work as intended. Read on to learn more.
Figure out the sizes and number of containers you will be filling with food.
Determine the appropriate size oxygen absorbers based on the size of the containers you are using. Mason jars usually require 50 cc oxygen absorbers. You will probably use 100cc or 250cc oxygen absorbers in No. 10 cans. Food grade pails that are 5-gallon and 6-gallon require at least 500cc oxygen absorbers.
Plan on using two to five oxygen absorbers per container, depending on the density of the food you are storing. More dense foods mean less void space in the container, which requires fewer oxygen absorbers. Less dense foods, such as whole oats, leave more void space and require more oxygen absorbers.
Calculate how many Oxygen Absorbers you will need for your food storage, and purchase the appropriate quantity. Oxygen absorbers need to be used within six months of manufacture. They cannot effectively be stored once the original package has been opened.
Prepare all your foods for storage. If you are using Mylar bags, insert them in your containers, and add the food to the containers. If you are not using Mylar bags, add the food directly to the container. Then, and only then, should you open your oxygen absorbers.
Add the appropriate number of oxygen absorbers to each container of food, and seal all containers within 15 minutes of adding the absorbers.
More about: Oxygen Absorber sale
Read more: Dry Desiccant

How to use oxygen absorbers

Oxygen absorber is a small packet of material used to prolong the shelf life of food. They are used in food packaging to prevent food colour change, to stop oils in foods from becoming rancid, and also the growth of oxygen-using aerobic microorganisms such as fungi.
Oxygen absorbers are a key component to any long-term food storage plan.
Instructions of Oxygen absorber
1.Figure out the sizes and number of containers you will be filling with food.
2.Determine the appropriate size oxygen absorbers based on the size of the containers you are using. Mason jars usually require 50 cc oxygen absorbers. You will probably use 100cc or 250cc oxygen absorbers in No. 10 cans. Food grade pails that are 5-gallon and 6-gallon require at least 500cc oxygen absorbers.
3.Plan on using two to five oxygen absorbers per container, depending on the density of the food you are storing. More dense foods mean less void space in the container, which requires fewer oxygen absorbers. Less dense foods, such as whole oats, leave more void space and require more oxygen absorbers.
4.Calculate how many oxygen absorbers you will need for your food storage, and purchase the appropriate quantity. Oxygen absorbers need to be used within six months of manufacture. They cannot effectively be stored once the original package has been opened.
5.Prepare all your foods for storage. If you are using Mylar bags, insert them in your containers, and add the food to the containers. If you are not using Mylar bags, add the food directly to the container. Then, and only then, should you open your oxygen absorbers.
6.Add the appropriate number of oxygen absorbers to each container of food, and seal all containers within 15 minutes of adding the absorbers.
More about: oxygen absorbers sale
Read more: Dry Desiccant

Are you buying Oxygen Absorber?

Oxygen Absorber is a small packet of material used to prolong the shelf life of food. They are used in food packaging to prevent food colour change, to stop oils in foods from becoming rancid, and also 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 from 1 week to several months. The advantages of oxygen satchels 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.
More about: Oxygen Absorber sale
Read more: Dry Desiccant