Deoxidizers make the food environment into an anaerobic state by absorbing oxygen in the air, so as to alleviate the deterioration of food chemical reactions. Let’s follow the editor of Shenzhen Mingwei Industrial to understand the role of deoxidizers.

Deoxidizer can be used in baked food to prevent pastry from going mouldy; it can be used to prevent myoglobin from being oxidized during the storage of fresh meat, so as to achieve the effect of deoxidizing and protecting color; for cooked meat products, it can suppress fat oxidation and prevent mold growth. ;Prevent the fading, discoloration and oxidation of vitamins in tea packaging. Therefore, if deoxidation packaging can be added while moisture-proof and shading, the green tea can still be kept fresh and tender after being stored at low temperature for one year. New tea state; deoxidizer packaging is used in solid beverages to remove oxygen in the milky structure through gas balance to prevent stale or other peculiar smells.

Deoxidizer packaging technology is used in puffed food with frying as the main process to remove oxygen in the sponge structure after puffing and prevent oil oxidation; in cereal food, after deoxidation packaging removes oxygen, it can prevent moth-eaten and mildew; in peanuts , walnuts, sesame seeds can prevent oil and fat failure; in dried products or powders of fruits and vegetables, it can prevent vitamin denaturation and discoloration.

In addition to the preservation of these foods, deoxidizers can be used in almost all food preservation. For more information on desiccants, please visit: http://www.amingwei.com/