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Dry foodstuffs, such as cocoa products, savoury snacks, peanuts, coffee, spices and milk powder contain unsaturated fats. This makes these products more susceptible to oxidation and acidification.
Reduced mould formation through carbon dioxide
The main factors for decay in bakery products are the formation of mould and chemical decomposition. Fermentation can also play a role, e.g. in pastry, pasties or stuffed breads. The water content of bakery products is typically low. Hence the growth of micro-organisms other than mould is often not a problem.
Mould is an aerobic micro-organism, which can be inhibited by packaging products in a modified atmosphere of CO2. The aim is to reduce the oxygen content to a minimum (below 1%). This will extend the shelf life by a few days. MAPAX is particularly suitable for rye bread, sweet baker products, pasties and cakes, as well as pre-baked bread.
In the event of bakery products with sugar icing, an excessively high CO2 content can affect the appearance of the icing, as it is absorbed in the fatty substances. This makes the icing ‘melt’. If the CO2 content is sufficiently compensated by nitrogen, the product continues to look good. MAPAX, in combination with sealed packaging, offers adequate protection against the loss or absorption of moist.
Sensitive, dry foodstuffs
Packaging containing particularly dry foodstuffs, such powdered milk for babies, may not contain oxygen levels in excess of 0.2%. Oxidation can be effectively combated by replacing the environmental air in packaging by nitrogen (N2) or carbon dioxide (CO2), or a mixture of these gases.