Food gas mixtures are developed for modifying the gas atmosphere (Modified Gas Packaging) in the process of packaging food products using automatic lines or semi-automatic stations with gas dosing systems. The properties of gas mixtures can extend the shelf life of fresh and ready-to-eat products and create a sterile environment within the packaging. The use of our mixtures allows for increased storage duration of food products and, consequently, maximizes the distance of their transportation.
Laboratory experiments and practice show that gases purified from impurities and compounds can influence the bacterial flora of food products without sterilization or the addition of expensive chemical preservatives, which yield less than optimal results and can have detrimental effects on the human body.
The use of MAP creates an environment to prevent the growth of various bacteria and inhibits the oxidation process of fats. The gas mixture environment possesses antibacterial and antiseptic properties. For example, it can effectively combat aerobic bacteria such as Acinobacter, Salmonella, Clostridium Butuliun, and Moraxella. MAP also prevents mold development and reduces the pH level in the packaged product environment. Some gas combinations are successfully used to stimulate the growth rate of flowers, vegetables, and fruits in greenhouse conditions with autonomous gasification in climate control systems.
MAP is a high-tech and efficient technology compared to thermal vacuum packaging. The selection of gas mixtures to achieve maximum shelf life is guaranteed by our years of experience and the application of standardized food industry technologies in Europe.