All kinds of food products are adversely affected by the presence of oxygen in their packages. The case of products like pasta is no different. Oxygen present in packages containing pasta can lead to the latter turning rancid and emitting foul odours. The entire pasta package and is of no further use. Oxygen degradation also amounts to the growth of micro-organisms like bacteria, mold and fungi in the pasta products, thus rendering them useless. Oxygen absorbers prevent this from happening by removing all the oxygen present in the package and thus leaving behind a nitrogen-rich environment, which is not conducive for the bacteria to grow.
While deciding upon the oxygen absorbers for pasta, the most important thing to look out for is the water activity level of the absorber. Products like pasta, dry grain, legumes, milk powder, and other dry foods are known to have very less water activity levels. Therefore, such products always require an oxygen absorber that is capable of quick activation.
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