Accademia La Maison de la Danse Srld Italy

Oxygen and moisture are two factors that destroy the value of dehydrated and freeze-dried foods. Theses elements have a

detrimental effect on color, flavor, vitamin content, and fats of stored foods. Oxygen will enhance the growth of insects,

bacteria, mold, and yeast in your food, accelerating spoilage. Oxygen absorber help to remove the oxygen in your container, leaving nitrogen. Dry foods are protected

against spoilage and bacteria growth in a nitrogen environment. A “nitrogen flush” is often used to force the oxygen out of

a product before it is sealed for storage. But even when a nitrogen flush has been done, it's still wise to include an

oxygen absorber inside the container to help eliminate any remaining moisture. During the freeze-drying or dehydrating

process, much of the moisture causing molding or spoilage is eliminated. An oxygen absorber will help to mitigate any

moisture that remains once the food is packaged. Foods with a high moisture or oil content should not be stored in

reduced oxygen packaging because it can cause botulism poisoning. Only store foods with in low moisture (10% or less) with

oxygen absorbers. Oxygen absorbers actually remove oxygen more effectively than vacuum packaging because they only remove the

oxygen rather than all the air.