FOOD GAS

food gas; It is the gas used to extend the shelf life of the products and to protect the products from deterioration for a long time.

Food gases are obtained from mixtures of Nitrogen, Carbon Dioxide and Oxygen in varying proportions depending on the type of food for almost all foodstuffs. These mixtures not only protect the food from negative effects, but also make the external appearance of the food more vivid, increase the yield by extending the shelf life of the food. These mixtures are carefully measured and certified with electronic analysis devices.

Effects of Food Gases on Food

Carbon Dioxide: The carbon dioxide gas used must be produced for medical purposes. The medical carbon dioxide gas used in food gas slows down the chemical reactions that occur with the effect of bacteria or fungi, and delays the growth of mold and aerobic bacteria.

Oxygen: Oxygen gas prevents color change (darkening) in red meat products. The low concentration of oxygen allows fresh fruits and vegetables to breathe in the package, thus prolonging their shelf life.

Nitrogen: In environments where oxygen degradation is dominant, nitrogen replaces oxygen and prevents food from deteriorating by oxidation.

Usage Areas of Food Gas

Vegetables and fruits
Nuts and Dried Fruits
Red or White Meats
Offal Products
Delicatessen
Sea products
Dairy products
Ready Meals (containing meat products)
Bakery products