The preservation of packaged food against oxidative degradation is important to attain an improved food shelf life, customer acceptability, and increase in food security. Oxygen can promote the growth of harmful bacteria and fungi that can cause food to spoil.
Oxygen absorbers have an important role in the removal of dissolved oxygen, preserving the colour, texture and aroma of different food products, and importantly inhibition of food spoilage microbes. They are non-toxic and inexpensive compared to the cost associated with throwing out contaminated food.
Solutions for oxygen absorption
Solution to remove oxygen from containers include the option of vacuum packaging the product which can de-shape it, other alternative used for oxygen absorption can be the use of chemical compounds which may change the flavour of the product making it less popular amongst consumer and are harmful for the environment. Â Previously, salt was used to dehydrate the shelf life of products, however it changes the texture and removes the freshness of a product.
Iron as a component for oxygen absorber
Ferrous compounds are now used as oxygen absorbers for an effective absorption of oxygen upto 0.01%. These absorbers are compact in size and are non-reactive. As they do not change the taste or quality of the food and are used in applications with food, pharmaceutical and medical diagnostic. These oxygen absorbers come in the form of sachets which are put inside the food packets during the packaging process. The packet is a mix of iron powder and sodium chloride. Activated carbon is also added to the mixture. Iron powder comes into contact with oxygen and starts absorbing it. This causes oxidation of the iron powder, thus preventing the product from being oxidized. While iron powder is the main ingredient required to absorb oxygen, sodium chloride helps as an activator of the oxidation process. Carbon is helpful in removing certain other gases inside the package and also in removing unwanted odours.
Industrial Metal Powders (I) Pvt Ltd (IMP) is a pioneer in manufacturing of high purity iron powder for various industrial applications. Here is how it is a better alternative to the chemical components for oxygen absorption:
Controlled Particle Size Distribution:
This is one of the major factors that decide the speed of oxidation and to absorb the moisture around the food product. Surface area is again a key part. As IMP is well established process and control parameters, Iron from IMP support for better oxygen absorbing process.
Exceeds FCC specifications
The iron powder produced by IMP exceeds FCC specification which is an international standard for food safety. Hence, it makes the best and natural option as an absorber.
Improved shelf life
The shelf life of a product is very important for a packaged food or pharmaceutical product. This high purity iron powder assures the same for a minimum of 3 years.
Highly stable
This iron powder in highly stable and withstands in all-weather conditions. It does not affects the food product and its colour, texture or flavour.
Conclusion
Iron is a naturally occurring metal found on our planet. It is used in various forms for industrial as well as food and pharmaceutical industry. Its presence in oxygen absorbing mixture will improve the life of a food product which will turn profitable for the industry. IMP in its constant endeavour to provide the high purity iron powder has developed various tested iron powders surpassing food certification standards. Contact us for customised requirements and easy availability.
