Oxygen Absorbers

Oxygen absorbers or oxygen deoxidizers are used
for long term storage to absorb any oxygen inside a bag or container. Oxygen and light cause food to
deteriorate leading to a shorter shelf life.

Once the oxygen is removed nitrogen is left inside the mylar bag or container which is good for long
term storage without the need or additives or preservatives.

Food should have less than 10% moisture or oil content or you risk botulism poisoning. The higher the oil content the shorter the shelf life.Properly dehydrated and freeze dried foods are ideal for longer term storage with oxygen absorbers. Also breads, baking, coffee, whole dry foods, grains, flour, confectionery, dried vegetables and fruit, dairy products, cheeses, seasonings and spices, noodles, pasta.

Oxygen absorber applications

Oxygen (O2) causes food to deteriorate. It also allows pests, bacteria, mold and fungi to grow inside the bag or container. Removing the oxygen keeps the food fresh and fungi, mold and bacteria cannot grow. No oxygen also helps to preserve flavour, vitamins and kills pests.

Food grade oxygen absorbers are filled with iron powder. The iron powder reacts with the oxygen (02) forming iron oxide leaving nitrogen. They are soft to touch as they are filled with powder. The outer film is water proof, oil proof and anti fouling.

Once placed inside the mylar bag or container it takes up to 4 hours for maximum oxygen to be absorbed. It will decrease the oxygen to 0.1% or less. The absorber will be warm to touch when it is working.

IN A BAG: Put your food or other items into your mylar bag. Add the correct amount of oxygen absorbers to the bag. Push as much air as you can out of the bag and seal it straight away. Some bags have a zip lock seal across them and some you will need to seal with heat such as a vacuum sealer, or heat sealer. Some people even use irons or hair straighteners to seal mylar bags. Some suction may happen to the bag as the oxygen is absorbed from inside the bag. It pays to check your seals a few days after sealing to make sure all is okay.

IN A CONTAINER: Put your food into your container. Work out approx how much air is left in the container, add the appropriate amount of oxygen absorbers and seal the lid tightly.

When using oxygen absorbers they will remove 21% of the air inside the bag or container. This is because the absorbers only remove the oxygen (O2) which is about 21% of air.

The general formula for cubic centremetre of oxygen absorbtion required is: Container volume – food volume = residual air volumeResidual air volume x 0.21 (because air is 21% oxygen) = oxygen absorber size needed.

It is okay to exceed the size of oxygen absorber needed and its better to err on the safe side and use more.

Conversions:

1cc = 1ml
1000ml = 1 litre
3.78 litres = 1 gallon

Your oxygen absorbers should come to you vacuum sealed in a bag stopping them working. Once they are taken out of the bag they will start working straight away. Store any that are left over inside a bag that has been vacuumed or inside a
sealed jar or container filled to the top with marbles or something similar. They have a 2 year shelf life when stored correctly.

Note: They will be warm to touch when working and absorbing oxygen. When they have been fully used and depleted they will feel hard.

Use For:

* fresh and raw foods	* dried and dehydrated grains/rice/pasta	* fish and seafood	* herbs and spices	*pet food
* complete meals	* fresh meats/ jerky/biltong	* documents/ photos/cash	* powders	* clothes and shoes
* electronics	* medical supplies	* emergency kits	* tools/nuts/bolts and car parts	* firearms and ammunition

Protect From:

* food spoilage from light, moisture, heat, air/oxidisation, insects, odour and vapor	* no loss of nutrients, vitamins and minerals
* suppresses yeast, mould and bacteria growth when used with oxygen absorbers