Packing gas
Packing gas is the name for a gas or gas mixture ( protective atmosphere ) that is used as a substitute for air when packing food in order to extend the shelf life of the food and thus the shelf life. The process of packaging is called Modified Atmosphere Packaging (MAP). Packing gases represent a functional class of their own among the additives for foodstuffs . Food packaged with packing gases must be labeled “Packaged in a protective atmosphere”. Apart from the packaging for fresh fruit and vegetables, gas-tight packaging is a prerequisite for packaging in a protective atmosphere.
Composition and mode of action
Mixtures of the following gases are permitted as packing gases ( E numbers in brackets):
- Carbon dioxide (E 290)
- Nitrogen (E 941)
- Oxygen (E 948)
- Argon (E 938)
- Helium (E 939)
- Hydrogen (E 949)
The composition of the packing gas (mixing ratio of the gases) must be adapted to the product to be packed. Usually a mixture of carbon dioxide and nitrogen is used to displace the oxygen in the air and thus to slow down the deterioration process. In the case of fresh meat, on the other hand, a mixture with a very high oxygen concentration is used to make the meat appear red and fresh for longer in the packaging. Due to cellular respiration, fresh fruit and vegetables need an oxygen concentration of 3–10%.
Individual evidence
- ↑ Regulation (EU) No. 1169/2011 of October 25, 2011 on informing consumers about food ( memento of the original of February 26, 2015 in the Internet Archive ) Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. (accessed on April 24, 2018)
- ↑ The ultimate combination for freshness. MAPAX® naturally extends shelf life. (PDF) Linde AG, accessed on April 27, 2018 .
