The role of nitrogen in food packaging

1. Preservation: As an ideal inert gas, nitrogen can neither react chemically with food nor be absorbed by food in food packaging. It will not have any impact on the color, aroma, taste and other qualities of food, but it can well prevent the proliferation and reproduction of bacteria, yeasts and molds, and prevent the possible harmful effects of such microorganisms on food. It can also very effectively prevent the rancidity of oils and fats in food, the oxidative decomposition of vitamin C, and the oxidative change of the original color, greatly extending the storage and storage period of various perishable foods, and reaching the goal of keeping fresh. Effect. Its main function in food packaging is to reduce the oxygen content in the package, minimize the reproduction of bacteria and other microorganisms, and slow down the oxidation, deterioration and corruption of food. Acts as food insurance. For example, if ordinary pork is packed with nitrogen and stored in an environment of 3-7°C, it will remain very fresh for more than ten days without any odor or even mold or other breeding colonies. However, it will be exposed to the air directly at the same temperature. After storage, you will feel the smell of deterioration within two days.

2. Anti-fall: Gas filling into food packaging can better prevent the food from being squeezed and broken, or the food from sticking into a ball, and can better maintain the shape and taste of the food when it leaves the factory. At present, more nitrogen-filled packaging is replacing traditional vacuum packaging on the market, and it is widely used in puffed food.