Oxygen for Food and Beverage

Brings colour to the food.

Compressed oxygen

Its presence is essential in packaging to maintain the quality of food products.

1
Keep the colour of fresh meat
2
Stop the growth of anaerobic microorganisms
3
Allow breathing rates in vegetables or products with specific moulds
4
Endures the metabolism of fresh vegetables
 
Inhibits anaerobes

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Related Gases
Argon for Food and Beverage
More than just inerting.
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Carbon Dioxide for Food and Beverage
Key cryogenic and bacteriostatic agent.
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Nitrogen for Food and Beverage
Key agent in cryogenics and pack gas.
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