One of the secrets of happy living is eating candy! However, it is always challenging to maintain the shelf-life of confectionery items, be they cake or candy, as they are oxygen-sensitive and easily trapped by bacteria and fungi. Confectionary items are perishable. Therefore, use oxygen absorber for chocolate & candy packaging.
It tends to go rancid & colourless. Then why not keep oxygen absorbers? Thus, priority should be given to the taste and aroma we know.
What are oxygen absorbers?
Oxygen absorbers are primarily designed to extend the shelf life of a product, prevent the growth of bacteria, control mold development, eliminate the change of colour, keep the aroma intact, cease the oil in food, and protect from going rancid.
There are various types of packaging involved, such as :
Well, there are different sorts of candies with various types of packaging. Getting the oxygen content out becomes challenging, even if it is packed in a plastic bag or container. That’s where the OxySorb starts working. It traps oxygen from every corner of the package or void space. It effectively reduces the oxygen content to 0.10% through an oxidation process replacing it with nitrogen, which is favourable for the candy. Use oxygen absorber for chocolate & candy packaging reduces the oxygen content and creates a prudent environment. It is evident that the passageway of fungi and bacteria is being eliminated, and they won’t be able to grow due to the aerobic environment created by OxySorb. With this, the oxygen absorbers desiccant for candy packaging can even stop mold development and keep the product fresh. It keeps the taste of it intact for a long stretch. It also prevents the confectionery items from going rancid. Here, the bonus point is you don’t have to rib your pocket for myriad preservatives because the oxygen absorber does that all.
Sorbead India is the supplier of oxygen absorber packets in Tyvek Paper packaging material which is USFDA approved. We also offer packs in bulk as well as in roll foam.
