Snacks are the foods that top the list of favorite foods in every household covering the wide variety of foods like bakery foods, roasted nuts and food items prepared from a variety of grains like wheat, rice, gram etc.
As snacks are the combination of several types of ingredients that enriches it with a great flavor apart from makes it susceptible to various types of degradation in presence of oxygen and moisture. Presence of oils makes it prone to lipid oxidation which further destroys the aroma and flavor of the snacks. Growth of microorganisms and fungi occur in presence of oxygen and moisture, the microbial growth further speeds up the process of degradation.
Oxidation is the major threat to the stored foods and snacks is one such food that is highly affected in the process as it is stored in large quantities whether in supermarkets or households, for the convenience of usage as it empties too fast. Hence, one needs to come up with the permanent solution to this problem. The most effective way to address this problem is the use of oxygen absorbers. Oxygen absorbers packets that contain iron powder which turns to rust when it comes in contact with the oxygen. Through this process of oxidation, level of oxygen is kept controlled inside the packaging of the food products and they can be preserved against the factors of degradation for extended periods of time.
Presence of oxygen not just degrades the food chemically and physically but also makes it devoid of its nutritional content. Also, improper packaging of the food further paves a way to the occurrence of oxygen penetration and moisture ingression and makes the food more prone to the degradation caused by insects. Proper packaging can be ensured with the use of oxygen absorbers that provides protection against all factors that cause spoilage in the food.
Sorbead India manufactures and markets oxygen absorbers for snacks packaging that are customized to the needs of particular food industry. These oxygen scavengers are capable of bringing down the oxygen level to 0.01% or less. It also slows down the molecular movement inside the packaged food thereby minimizing other factors, reducing the chances of degradation.