OxySorbTM

 

(Registered Trademark of Wholesale Group International Pty. Ltd.

OxySorb TM (Australian, Canadian Trademark)
Patent Pending, Australian Trademark; 1456077, Canadian Trademark; 1846014

 

Oxygen Absorbers (O2), Diabsorber (O2 & CO2)

Ethanol Emitters, Silica Gel, and Clay Desiccant

 

 

 

Buy Oxygen Absorbers and Diabsorbers Online Click Here

 

Registered Film Design (including P.R. China)

 

 

The oxygen absorber, as the name suggest, absorbs oxygen for food storage, inhibiting fungi and aerobic bacteria and prolonging food shelf-life.

 

Read More Here - Oxygen Absorber Summary (Scientific Evidence by trademark owner for use of trademarked oxygen absorbers).

 

Publication; 'Oxygen absorbers in food preserv ation: a review'.

 

How Does Oxygen Absorber Work?


"When an Oxygen Absorber is instituted correctly, it absorbs

Oxygen (O2)

    Oxygen makes up approximately 20.90% of total atmospheric air volume.

     

    Volume is measured in cubic centimeters (cc) or equivalent mL. The oxygen absorber effectively reduces oxygen concentration of the inside of the container or modified atmospheric packaging to 0% (i.e. 300cc oxygen absorbing satchel used; assuming that there is 300mL oxygen in the food packet or container or 5 x 300mL of total atmospheric air headspace = 1500ml (cc) of air).

     

    Thus, the nitrogen concentration of the inside of the container will then become 99.6%, carbon dioxide should be still 0.3% and others 0.1% thus inhibiting the growth of aerobic organisms such as fungi/ mould.

     

    This theory is the same as nitrogen flushing, but the oxygen absorber removes oxygen more precisely, and furthermore, continues to absorb oxygen even when the packaging allows enter i.e. oxygen transmission rate through the packaging itself.

     

    The advantages of the oxygen absorber satchels versus nitrogen flushing as reported by actual customers include;

     

    • Safe; no need for gas cylinders (eg. cylinder hire or extra OHS on site for this product)
    • Accurate; flushing requires quick sealing of the lid (within seconds) versus 1 hour safety window with oxygen absorbers. Very inexpensive, flexible and versitile".

 

Questions about Oxygen Absorbers? Please Click Here Publications by Dr. S. Cichello Ph.D.

 

Literature Review of Oxygen Absorber Applications

 

Cichello SA. (2015). Oxygen absorbers in food preservation: a review. J Food Sci Technol. 2015 Apr;52(4):1889-95. doi: 10.1007/s13197-014-1265-2. Epub 2014 Feb 6.

https://www.ncbi.nlm.nih.gov/pubmed/25829570

How do oxygen absorbers work?
What is the function of Oxygen Absorbers?

What Do Oxygen Absorbers Do?
Perceived versus Real Benefits?

What Are The Benefits Of Using Oxygen Absorbers?
How To Use an Oxygen Absorber?
How To Measure Volume of Containers/ Packaging?

How to increase food shelf life with modern packaging?
What factors affect the freshness of food? (oxygen, moisture, UV, temperature).

What are the Applications of Oxygen Absorbers?
Safety Concerns?

 

SOP (Standard Operating Procedures) - How to Use Oxygen Absorbers and Silica Gel?

 

  • Oxygen Absorbers & Diabsorber can be used with various product such;
  • Baked good (Bread, Pizza Bases)
  • Nuts (eg. walnuts and taste (Jensen et. al. 2003))
  • Snacks foods, smoked and cured meat (Beef Jerky)
  • Coffee and tea
  • Fresh vegetables and fruit (Charles et. al. 2003)
  • The effect on ω3 Polyunsaturated Fatty Acids of Sardine Oil during Storage (Suzuki et. al. 1985), Pharmaceutical and vitamin products etc., and even as a natural insecticide in stored goods (Tarr and Clingeleffer 2005).

  • Food Manufacturers; please also see the webpage for the Oxygen Absorber Dispenser

 

Oxygen Absorber Types & Applications

 

Re-Packaging Instructions please click here

Material and Saftey Data Sheet please MSDS

 

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    References

     

    Charles, F., Sanchez, J., Gontard, N. (2003). Active Modified Atmosphere Packaging of Fresh Fruits and Vegetables: Modeling with Tomatoes and Oxygen Absorber. Journal of Food Science, 68(5), 1736–1742.

     

    Cichello SA.* (2015). Oxygen absorbers in food preservation: a review. J Food Sci Technol. 2015 Apr;52(4):1889-95. doi: 10.1007/s13197-014-1265-2. Epub 2014 Feb 6.

     

    Jensen, P.N., Sørensen, G., Brockhoff, P., and Bertelsen, G. (2003). Investigation of Packaging Systems for Shelled Walnuts Based on Oxygen Absorbers
    Journal of Agricultural and Food Chemistry, 51(17), 4941-4947.

     

    Suzuki, H., Wada, S.,, Hayakawa, S., Tamura, S (1985). Effects of Oxygen Absorber and Temperature on ω3 Polyunsaturated Fatty Acids of Sardine Oil during Storage. Journal of Food Science, 50(2), 358–360.

     

    Tarr, C.R., and Clingeleffer, P. R. (2005). 'Use of an oxygen absorber for disinfestation of consumer packages of dried vine fruit and its effect on fruit colour'. Journal of Stored Products Research, 41(1), 77-89.

     

    *Cichello, S.A. is the director of Wholesale Group International Pty Ltd., and honourary senior research fellow, Agricultural Sciences, The University of Melbourne, Australia