Packaging and preservation: N2, CO2 und O2 – help you succeed

Food stays fresher and more appetizing longerwhen you replace the air inside the packagingwith a gas or a gas mixture with specialproperties. The quality of products packagedunder such modified atmospheres (MAP:Modified Atmosphere Packaging) can beimproved through the beneficial effects of a widevariety of gases. After all, what could be betterthan the food packaging gases that make up ourGourmet line, which are air’s naturalcomponents such as carbon dioxide, oxygen andnitrogen that satisfy the highest qualitystandards? Preservation and freshnessBasically, MAP robs bacteria and mold fungi ofoxygen by displacing the air, and inhibitinggrowth starting from a CO2 content as low as20%. However, when you want to package freshmeat and protect it against anaerobic microbes, ahigh oxygen content of 70 or 80% is the answer.Nitrogen can also be added as a support gas ifnecessary.

In order to enable MAP customers to leveragethe benefits of different gases, we alsorecommend mixtures of two or more gases inmany cases. Optimal proportion solutions varyfrom product to product. A modified atmospheretailored to your product helps sustain itsfreshness and improve its appearance - in aperfectly natural way, and without preservatives.

Intelligent gases support productionAre your freeze-dried and spray-dried bulkmaterials susceptible to oxygen and moisturebecause their fissured surface absorbs largequantities of oxygen? Pourable goods don’ttolerate atmospheric moisture well. Excessmoisture reduces pourability and offering idealconditions for the growth of microorganisms. Butusing an inert gas to “break” the vacuum afterthe drying process eliminates this problem. AndModified Atmosphere Packaging – with nitrogen,carbon dioxide or a Gourmet mixture – will thenpreserves the desired results thereafter for a longtime. 

Sparkling freshnessGases have other uses, too: nitrogen is used toremove dissolved oxygen from liquid foods by asimple process of sparging. The liquid ispermeated with fine gas bubbles, leaving theoxygen molecules no choice but to hit the road!

All-round CO2: extracts and powdersThis gas is a genuine jack-of-all-trades! By usingcarbon dioxide as a solvent, it is possible toextract specifically selected components underhigh pressure – in a gentle and environmentallysound way. Examples of this include theextraction of flavors or the decaffeination ofcoffee.Liquid carbon dioxide is also ideal for using in theatomizing process by very fine powder that areproduced from oils and fats (VarioSol process).The dosing and mixing of fats is far easier whenprocessed in the form of fine powders.

Good results are no accidentTake advantage of the know-how of our experts.We are your qualified partner for the protection ofyour products. Get in touch with us!

Fresh and appetizing appearance -oxygen keeps the meat red.

Converting fats topowder form unleasheshidden strengths.

Nitrogen (N2), carbon dioxide (CO2)and oxygen (O2) - natural protection forfood

Application: Know-how from Messer: Advantages:

Packaging and storage

Meat and sausagesModified atmosphere packaging,aseptic packing under active gas (O2,CO2)

Protective atmosphere increases shelf life,product stays fresh and looks appealing(reddening of muscle coloring); pre-portioning inlarge butcheries

Fatty and oily foods Oxygen free packaging (Variofresh®)Optimum oxidation protection; shelf lifeprolonged; flavors, essences and colorings areprotected

Edible oils and oily basesubstances Storage under nitrogen

The protective gas nitrogen prevents oxidationand preserves the quality of delicate oils andfats; low risk of fire and dust explosions withdry pourable goods

Wine, fruit juices

Storage and handling under acontrolled atmosphere (sparging andpurging with nitrogen or carbondioxide)

Minimized degradation of quality due toexposure to air; preservation of flavor and color;prolonged shelf life; reduced microbialinfluences (so wines require less SO2, forexample)

Beer production and storage Carbon dioxide and nitrogen asbuffer, conveying and priming gas

No atmospheric oxygen in pipes and tanks,thus increasing storage life compared withhandling and filling with air

Lemonades, still drinks Nitrogen as compressed gas Prevention of quality-reducing absorption ofoxygen and of unwanted carbonation

Banana ripening Preparation of special gasatmospheres (banana gas)

Specifically controlled ripening through storagein special atmospheres; manage ripe goods inline with market requirements

Special solutions

Production of fat powders Powder production by atomizing withliquid carbon dioxide (VarioSol)

Oils and fats that have been processed intovery fine powders are very easy to dose;flexible and economical process that requireslittle space; also suitable for the production ofsmall quantities

Extraction High pressure extraction of selectedcomponents with CO2 as a solvent

Production of particularly high-quality products;raw materials are refined gently

Sparkling freshness  -by inert gases