Modified Atmosphere Packaging (MAP)
This process involves replacing the air (which contains 21% oxygen) from a package, with a mixture of gases, i.e. Nitrogen, CO2 & O2. This improves product quality, extends shelf life and enhances presentation at point of sale.
Nitrogen (N2) – This is an odourless, inert gas sparingly soluble in water and fats, it acts as a filler gas, preventing package collapse, and oxidation of pigments, flavours and fatty acids.
Carbon Dioxide (CO2) – This gas is the active ingredient in inhibiting microbial and mould growth. It is highly soluble in water and fats and could cause pack collapse and formation of acidic flavours. Effectiveness of CO2 depends on temperature, type of micro-organism and its concentration.
Oxygen (O2) – Generally O2 is the major cause of spoilage due to oxidation of fats, growth of aerobic micro-organisms and discolouration. However O2 is required in gas mixtures to sustain respiration in fresh produce, prevent growth of Clostridium Botulinum in fresh fish and preserve “bloom” or the bright red colour in fresh meat.
Blanketing, Inerting, Sparging & Pressure transfer
By using the ideal ALIGAL gas mixture for your product, you can prevent undesirable oxidation and spoilage.
Blanketing & Inerting – provides a protective atmosphere by replacing or reducing atmospheric oxygen to a specified level in storage tanks and bottles. Dry Ice pellets (3mm) can also be used in this application.
Sparging – is the removal or lowering of undesirable dissolved Oxygen (DO) and dissolved CO2 gas from liquid foodstuffs and wine.
Pressure transfer – is the transfer of liquids, susceptible to oxidative spoilage, through pipelines by using an inert gas.