Oxygen absorbers are small sachets used to keep products safe from things like mold and extend shelf life by taking the oxygen out of a sealed package or help remove or decrease the level of oxygen in the package. They are used to help maintain product safety and extend shelf life These oxygen absorbers can be found in many different types of things from pharmaceuticals to industrial metals, but probably the most common use for them is with food. Also known as an oxygen scavenger, these sachets are tools that help to keep products fresh without all the unhealthy preservatives.

Oxygen supports the growth of microorganisms and causes changes in colour and rancid doors 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.

Oxygen absorber can control aerobic microbial and bacteria growth by eliminating oxygen contains inside packaging, This oxygen absorber can decrease the oxygen in the air in the hermetic package to below 0.1% or less within 24 hours, thus achieving the goal of mildew proofing, vermin proofing and oxidation resistance. So that can extend shelf life of the product. Oxygen Absorber is safe to use, non-toxic and odourless. Keep freshness and taste of food when used with proper packaging and sealing.

Benefits:

1. Significantly improves keeping qualities of polyunsaturated fats and oils
2. Helps retain fresh-roasted flavour of coffee and nuts
3. Prevents oxidation of spice oleoresins present in spices themselves and in seasoned foods
4. Prevents oxidation of vitamins A, C and E
5. Extends life of pharmaceuticals
6. Inhibits mold in natural cheeses and other fermented dairy products
7. Delays non-enzymatic browning of fruits and some vegetables
8. Inhibits oxidation and condensation of red pigment of most berries and sauces