What are Oxygen Absorbers?
Oxygen Absorbers help extend the shelf life and freshness of foods by completely eliminating any oxygen from within a sealed environment. Oxygen absorbers are designed to protect packaged foods and other products from spoilage, mold growth, color change, rancidity, loss of nutritive values, and loss of quality.
What are Oxygen Absorbers made of?
Oxygen absorbers are small little packets that contain iron powder. The outer layer of the packet allows moisture and oxygen to enter but prevents the iron powder from leaking out. The moisture and oxygen is sucked up and the iron in the absorber starts to rust. This creates oxidation and before you know it, 99.99% of the oxygen is used up. Any space or air left in the container is nitrogen – not oxygen – This protects dry foods from insect damage and help preserve product quality because insects can not thrive in pure nitrogen.
How it Works:
The most important precaution is to limit the unused packets from exposure to the air. Take out only what you are going to use in the next 15 minutes or so and seal the rest up in a jar with a screw top lid. Don’t put them in a zip lock bag because they will immediately suck up the residual oxygen and become useless.
Survival Facts: Use 300 cc oxygen absorber for each gallon of product. For 2000 cc oxygen absorbers are ideal for 5 or 6 gallon buckets. Oxygen absorbers themselves have a limited shelf life, even when sealed. Only purchase an amount that you will use within a year.