Constant Pressure Oxygen Absorber Deoxidizer (Organic)

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Keep canned products from deforming

Pressure-balanced and deformation-free, this organic constant-pressure food oxygen absorber absorbs oxygen while releasing an equal amount of carbon dioxide, maintaining pressure balance within the can and preventing packaging deformation.

Introduction: This novel food oxygen absorber uses organic substances such as vitamin C as its main oxygen absorber. Within a certain timeframe, it absorbs oxygen and releases an equal amount of carbon dioxide, maintaining the packaging’s shape. For canned food preservation, using iron-based oxygen absorbers can cause pressure reduction due to rapid oxygen removal, leading to can deformation under atmospheric pressure, affecting appearance, and even damaging the food. This necessitates thicker and stronger cans, significantly increasing production costs. Furthermore, certain locations have metal detection devices, and iron-based oxygen absorbers can cause unnecessary problems. In these situations, constant-pressure oxygen absorbers are the most economical and efficient way to preserve food.

Features:
I. It absorbs oxygen and releases the same volume of carbon dioxide simultaneously, preventing packaging shrinkage due to oxygen reduction and maintaining packaging appearance.

II. It is currently the most environmentally friendly and safest deoxidizer, using only food-grade raw materials. Even if accidentally ingested, it will not cause significant harm.

III. It contains no elemental metals, passes metal detection, and will not interfere with production lines equipped with metal detection devices.

IV. As a non-ferrous deoxidizer, it will not leave rust, will not clump or harden after the reaction, and poses no risk of puncturing packaging. It is microwaveable.

V. When used for preserving pastries, it can maintain the packaging shape without nitrogen filling and will not compress the food.

Usage Instructions:
I. Not suitable for foods that react with carbon dioxide;
II. Not suitable for vacuum-packed foods or foods that require a deflated state;
III. Microwaveable, but not edible.