Noted: We can custom for specific application. Accept OEM and ODM orders.
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Specification/Parameter |
Description |
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Product Name |
Flour Oxygen Absorber |
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Material Type |
Iron powder, activated carbon, salt, and other oxygen-absorbing materials |
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Application |
It removes excess oxygen from airtight containers holding flour or related products. |
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Oxygen Absorption Capacity |
It varies by design, e.g., 20cc, 50cc, 100cc, etc.Or per customer requirements |
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Shelf Life |
Typically 1–2 years in sealed packaging |
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Working Temperature Range |
-10°C to 50°C |
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Storage Conditions |
Store in cool, dark, and dry environment |
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Activation Method |
Automatically activates upon exposure to air or moisture |
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Humidity Tolerance |
Suitable for products with less than 15% moisture content |
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Packaging |
Individual sachets or bulk packages for commercial use |
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Physical Dimensions |
Customized sizes depending on application requirements |
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Color |
Usually gray or dark gray (color of iron powder) |
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Compatibility |
Effective with flour, grains, and other dry food products |
Description
This flour oxygen absorber is a special product used to protect flour from oxidation. It absorbs oxygen into the packaging environment and reduces the reaction of oxygen to the flour, thereby preventing mold, quality degradation and loss of nutrients. This absorbent is usually based on iron powder chemical reaction and effectively protects flour under anaerobic conditions.
Oxygen Absorption Performance
This flour oxygen absorber demonstrates outstanding oxygen absorption performance, effectively reducing oxygen levels inside packaging to less than 0.1%. Tests indicate that within the first 24 hours, it can absorb up to 50cc of oxygen depending on the package's size and environmental conditions. Over a standard storage period of 30 days, it consistently maintains an oxygen concentration below 0.5%, ensuring optimal protection for flour products against spoilage, oxidation, and mold growth. This performance makes it an essential solution for prolonging shelf life and preserving the quality of flour in long-term storage.
Why do you need to use oxygen absorbers when storing flour?
Flour oxygen absorbers are used to prevent the following problems:
(1) Oxidation: Exposure of flour to oxygen can lead to quality degradation and flavor changes.
(2) Pest Problems: Low oxygen environments can inhibit the growth and reproduction of pests.
(3) Microbial Contamination: Reducing oxygen can inhibit the growth of mold and bacteria.
(4) Extending Shelf Life: Flour can stay fresh for a long time in a low oxygen environment.
What types of flour are suitable for this product?
Oxygen absorbers are suitable for most types of flour, such as:
- Whole wheat flour
- White flour
- High gluten or low gluten flour
- Organic flour or flour without preservatives
This product is especially suitable for flour that has a long storage period or needs to maintain high quality.
FAQ
Q1: Will it affect the flavor or nutritional value of flour?
No. This flour oxygen absorber does not come into direct contact with flour. Its function is limited to reducing the oxygen content inside the package. It does not release any harmful substances. It does not change the flavor or nutritional content of the flour itself.
Q2: Is it a safe product?
Yes. Its ingredients are usually sealed in a specific packaging material. And it does not come into direct contact with flour. It is designed to meet food storage requirements and does not produce harmful chemicals.
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