Food Processing & Packing
WHAT ARE THE BENEFITS OF MIXED GAS IN FOOD PROCESSING?
Mixed gases are imperative to the food processing and packing industry and the correct gas mix can transform the shelf life and presentation of your products.
Within the production process, mixed gas is vital for a number of key stages such as production, bulk distribution, retail and final packing for consumers. Within these stages, modified atmosphere packaging (MAP) can be hugely beneficial and there are a number of gas mixes required at different points of this process.
You know exactly which mix best suits your production operations.
Although the most common gas mix for MAP is 30% CO2 in Nitrogen, different gases can play vital roles depending on the product. With unwanted processes like mould growth and oxidation both being a death sentence to packaged food, Nitrogen gas can be hugely beneficial in excluding Oxygen from food packs. On the flip side, oxygen can be helpful in keeping products fresh (for example, cheese). For red or uncooked meat, 80% O2 and 20% CO2 is a popular choice as the high oxygen mixture helps to keep the meat fresh, giving it the vibrant, red colour that consumers love.
Regardless of the product, though, successful MAP will always require a reliable, high-quality Gas Mixer for the precise mixtures used in the flushing stage of the process.
Short Form Catalogue 2021/2022
* These are just some examples of gas mixes for some foods*