Oxygen sorbent for cheese

Thursday, 17 February, 2005 | Supplied by: NutriMed Group


Dairy processors and cheese manufacturers can now protect dairy foods including all natural cheeses from spoil-age with FreshPax oxygen sorbents from Multisorb Technologies.

FreshPax oxygen sorbents naturally maintain the shelf life and quality of packaged cheese and cheese products without additives or preservatives.

FreshPax retains food taste and colour by effectively removing oxygen from the interior packaging environment. FreshPax protects packaged dairy foods such as cheeses, fermented dairy products such as yoghurt and sour cream, and other dairy foods from spoilage, mould growth and other aerobic degradation.

FreshPax oxygen sorbent sachets are available in a wide variety of sizes and fills to ensure adequate oxygen absorber capacity and extend the shelf life of all natural diary products. The sorbent sachets are inserted into almost any package to rapidly reduce oxygen levels and maintain the oxygen content within packaging to below 0.01%.

FreshPax's oxygen scavenger technology prevents the growth of aerobic pathogens and organisms and controls the oxidative chemical and biochemical spoilage reactions that occur in products within a sealed package.

FreshPax reduces or eliminates the need for food additives and preservatives, and is suitable for use with all natural diary products.

The oxygen sorbent sachet can be used by itself or in conjunction with vacuum/gas flushed packaging to further reduce ambient oxygen present at the time of packaging to absorb virtually all residual oxygen within packaging. The removal of oxygen from packaging retains the natural colour and preserves the nutritive value of food products.

FreshPax works to continually absorb oxygen that permeates packaging throughout the shelf life of a product, minimising the need for BHA, BHT, sulfur dioxide, sorbates, benzoates, and other food additives. FreshPax is made entirely of food grade ingredients.

Online: www.nutrimedgroup.com
Phone: 02 9693 1911
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