Deoxidizers, also known as deoxidizers and oxygen absorbers, are additives that can absorb oxygen and slow down the oxidation of food.

1. Organic scavenger deoxidizer

For example, ascorbic acid has good oxygen scavenging ability; glucose alkaline substances produce many decomposition products under certain conditions to remove oxygen.

2. Inorganic deoxidizer

The most commonly used are iron series deoxidizers and sulfite deoxidizers. After iron is oxidized, Fe(OH)3 is formed. The deoxidizing capacity of 1 gram of iron is 300mL, which is equivalent to 1500mL of air. The deoxidizing effect is good and economical. The iron here is mainly That is, in addition to the reduced iron powder, there are sandy powdered iron and coarse-grained iron.

By type of reaction:

1. High-moisture food type: After the deoxidizer and the food are sealed at the same time, the oxygen absorption of the oxygen absorber is generally carried out in the presence of water, and the deoxidation is carried out in the evaporated water of the food.

2. The automatic absorption type can be divided into quick-acting type, general type and slow-release type. The oxygen absorber of the automatic absorption type maintains its own moisture, and can react even if there is no water outside. Change the composition, dosage and ventilation of the packaging material. It can control the reaction rate from quick-acting type to slow-acting type. Generally, the deoxidizers in food are mostly inorganic series deoxidizers, that is, reduced iron powder, sand-like powder iron or coarse-grained iron, which are economical and harmless.