Argon for Food and Beverage

More than just inerting.

Compressed argon

The size and density of the argon molecule is what makes this element ideal for inerting. Argon is eight times more effective than nitrogen in fats and water by allowing the extraction of oxygen where it solubilizes. This is favoured by the similarity it has with oxygen in polarity and ionisation potential, which makes it a perfect inhibitor of respiratory enzymes.

Better preservation of flavours
Anaerobes inhibition
Inhibits fat oxidation and package collapse

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Key cryogenic and bacteriostatic agent.
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Extremely light-weight.
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Key agent in cryogenics and pack gas.
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Brings colour to the food.
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