Packaging gas

Packaging gas refers to the use of certain gases within packaging to help preserve the contents. This is a common practice in the food industry, where it is often referred to as Modified Atmosphere Packaging (MAP).

Overview

Packaging gas is used to extend the shelf life of packaged foods by reducing the amount of oxygen inside the packaging. Oxygen can accelerate the growth of bacteria and other microorganisms that cause food to spoil. By replacing the oxygen with a different gas or mixture of gases, the growth of these organisms can be slowed or even stopped entirely.

Common Packaging Gases

The most commonly used packaging gases are nitrogen, oxygen, and carbon dioxide. Each of these gases has different properties that make them suitable for different types of food.

Nitrogen

Nitrogen is an inert gas that is often used in the packaging of dry foods to prevent oxidation. It is also used to provide a cushion for delicate foods and to prevent the package from collapsing.

Oxygen

Oxygen is used in the packaging of fresh meats to maintain their natural color. However, it can also promote the growth of bacteria, so it must be used carefully.

Carbon Dioxide

Carbon dioxide is used in the packaging of meats and ready-to-eat meals. It inhibits the growth of bacteria and fungi, helping to extend the shelf life of the food.

Applications

Packaging gas is used in a wide range of food products, including meats, cheeses, ready-to-eat meals, and snack foods. It is also used in the packaging of pharmaceuticals and other sensitive products to protect them from degradation.

See Also

• Food preservation
• Food packaging
• Modified Atmosphere Packaging