Oxygen absorbers are additives that absorb oxygen and slow down the oxidation process in food. They effectively inhibit the growth of mold and aerobic bacteria, extending the shelf life of food. They also play a significant role in preventing rancidity of fats and oils, oxidative browning of meat, and the loss of vitamins in food.
Deoxidizers can be used in baked goods to prevent mold growth in pastries; they can be used in the storage of fresh meat to prevent myoglobin from being oxidized, thus achieving the effect of deoxygenation and color protection; they can inhibit fat oxidation and prevent mold growth in cooked meat products; they can prevent tea from fading, discoloration and vitamin oxidation in tea packaging. Therefore, if deoxidizing packaging is added at the same time as moisture protection and light protection, green tea can still maintain the state of clear soup and tender leaves after being stored at low temperature for a year; deoxidizing packaging is used in solid beverages to remove oxygen from the milky structure through gas balance, preventing stale taste or other off-flavors; deoxidizing packaging technology can remove oxygen from the sponge structure after puffing in puffed foods with frying as the main process, preventing oil oxidation; deoxidizing packaging can prevent insect infestation and mold growth in grain foods; it can prevent oil spoilage in peanuts, walnuts and sesame seeds; and it can prevent vitamin denaturation and discoloration in dried or powdered fruits and vegetables.
