MODIFIED ATMOSPHERE VACUUM PACKAGING: GAS MIXTURES

 

The modified atmosphere vacuum packaging is a particular technique that allows our products to maintain, besides their organoleptic properties, also their shape, inserting a particular mixture of gas inside the bag.

Today we are going to analyse in particular some of the gas types used during this procedure.

The gas mixtures possible are unlimited and may vary from product to product. It depends on their physical and chemical characteristics.

 

The current regulations about the employment of these gas in modified atmosphere packaging for the food sector says:

-          Carbon dioxide (CO2), code E290, is recommended for baked products like pizza but also for chicken and dairy products.

-          Nitrogen (Na2), code E941, is an odour-and-falourless gas which tends to substitute oxygen in products in order to avoid oxidation.

-          Oxygen, code E948, is used in high concentration in order to maintain meat oxydation or in low concentration for particular cheese like the italian Gorgonzola

-          Argon, code E938, is similar to nitrogen but it’s heavier. It is used when it’s necessary to focus on oxygen’s elimination.

There are a lot of advantages in using this technique, first of all the longer preservation time. This allows us to organize better our supplies, reducing additional and useless costs. The modified athmosphere vacuum packaging guarantees higher levels of hygiene, reduces the usage of additives and is a better packaging in terms of aesthetics.

 

It’s a good solution for companies inserted in the food sector, which are beginning to export their products in foreign countries.