Made from safe and non-toxic material, the Oxygen Absorber, O Sorb, is used to extend the shelf life of food products, ensuring that they stay fresh and of good quality. O Sorb is also known as Oxygen Scavengers or Oxygen Absorbent. Commonly used in food packaging such as snacks and pastries, the Oxygen Absorbers can reduce the aerobic environment to 0% oxygen. They prevent changes in the colour of food, retards the growth of oxygen using aerobic microorganisms such as fungi, and stop oils from going bad. Without any aerobic bacteria and fungi growth, the shelf life of a food product will extend from 1 month to several months.
Having Oxygen Absorbers within a sealed packaging will create an oxygen-free condition of up to 0.1% or lesser. O Sorb prevents changes in the colour of food, prevents oils in goods from becoming rancid, and limits the growth of oxygen aerobic microorganisms such as fungi. The use of Oxygen Absorbers can increase the shelf life of a food product from days to months, retaining flavours, aroma, and food quality. It eliminates other conventional packaging methods such as vacuum packaging and gas flushing.
Oxygen Absorbers are commonly used together in food packaging for bakery products, dehydrated food and nits, pet food, jerky, and processed meat products. It helps to reduce the aerobic environment to minimal oxygen levels and limit bacteria growth.
The number of packets to use would depend on the oxygen volume of the void space in the packaging. By volume, the oxygen in the air is about 20%. Therefore, the void space is 100ml with 20ml of oxygen. We would recommend a packet of U-20.
For custom made sizes or print, contact us, and our packaging engineers will help with different packaging requirements. Find out more about oxygen absorbers on our blog and video or learn the difference between silica gel and oxygen absorbers here.