1. When using, place the preserved food (item) together with this deoxidizer into a composite packaging bag (composite packaging material) with low oxygen permeability, and heat seal it.

A. Chinese and Western pastries: Mid Autumn moon cakes, European cakes, waffles, Swiss rolls, Mazu, Bean paste cake, New Year cakes, walnut cakes, wife cakes, light cakes, almond cakes, etc.

As a new material for food preservation, deoxidizers have unique advantages. It is packed in the same container as food, and the deoxidizer absorbs the oxygen in the container, leaving the container in an anaerobic state, allowing the food to be preserved.

1. Complete deoxygenation can quickly reduce the oxygen concentration in the packaging bag to below 0.01% in a short period of time.
2. Maintain a prolonged anaerobic state.
3. It has a wide range of utilization effects and is effective in both oxidation and discoloration.

Oxygen is one of the important factors that cause food spoilage. There are many components in food that are closely related to the presence of oxygen. From a biochemical perspective, fats will oxidize and decay when exposed to oxygen, vitamins and various amino acids will lose their nutritional value, and oxygen can also cause unstable pigments to discolor or fade; From a microbial perspective, most microorganisms grow well in an aerobic environment.

​Deoxidizers, also known as deoxidizers or oxygen absorbers, are additives that can absorb oxygen and slow down food oxidation. They are a new product being used in food preservation. It is a group of chemical mixtures that are prone to react with free or dissolved oxygen.