Oxygen absorbers for food are technical solutions designed to reduce the presence of oxygen inside food packaging, minimising oxidation processes that affect the quality, flavour and stability of the product. They are mainly used in food packaging, storage and logistics, both professionally and in controlled preservation processes.
By eliminating residual oxygen, these systems help preserve the organoleptic properties of food and extend its shelf life without the need to add preservatives or modify the product.
Product types
This category includes specific solutions for oxygen control in food:
AGELESS oxygen absorbers
AGELESS EYE oxygen indicator
These products are designed to be integrated directly into the container or packaging, acting passively and continuously throughout the storage period.
Function and control of oxygen
Oxygen is one of the main factors responsible for the rancidity of fats, the loss of aroma and the degradation of colour in many foods. The use of oxygen absorbers creates a stable internal microclimate, which is particularly effective in sensitive products such as nuts, snacks, cooked or prepared foods.
The AGELESS EYE indicator also facilitates visual verification of the oxygen level, providing additional quality control during storage and distribution.
Recommended applications
These systems are recommended for food packaging, transport and long-term storage processes, especially when combined with humidity and temperature control. In technical environments, they can be integrated with food preservation solutions to improve product stability throughout the logistics chain.
Benefits and technical characteristics
Oxygen absorbers for food help reduce spoilage, maintain the original quality of the product and improve the safety of the preservation process. They are an effective solution when precise control of the internal environment of the packaging is required, without altering the food or competing with other preservation techniques such as humidity or temperature control.
