Modified Atmosphere Packaging (MAP)
Extend the shelf life of your fresh products up to 5 times longer and extend your distribution chain, through suitable packaging
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Longer shelf life
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Production and distribution optimization
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Fewer product returns
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How does MAP modified or controlled atmosphere packaging work?
Air is made up of 78% Nitrogen, 21% Oxygen and the rest by Carbon Dioxide (0.04%) and other gases in very small concentrations. A change in these proportions significantly changes the storage conditions and respiratory activity of food.
The packaging of food products in modified atmosphere consists of replacing the atmosphere that surrounds said food product with another specially designed to minimize chemical, enzymatic and microbial reactions.
The storage time limit is multiplied by 2 for products with significant water activity (>0.91) and by up to 5 when the water activity is lower.
Our food grade gases are specially formulated for modified atmosphere packaging, enhancing the properties of each gas molecule:
Nitrogen (N₂)
- Prevents oxidation
- Limits the growth of aerobic bacteria
- Protects against container collapse
Carbon Dioxide (CO₂)
- Limits the growth of bacteria
- Stops the development of mold
- Contributes to the collapse of the container
Oxygen (O₂)
- Maintains the intense color of red meat
- Avoids anaerobic conditions
- Essential for the respiration of fruits and vegetables
Argon (Ar)
- Nitrogen like benefits
- Respiration - inhibiting effect of fresh fruits and vegetables
- The original quality of food products is preserved
- Prolonged freshness
- Preserve food color
Comparison of the shelf life of products in air and in a protective atmosphere
Product | Recommended atmosphere | Service life in air (indicative value) | Service life under MAP (indicative value) |
Dry products | 100% Nitrogen | 1 month | Several months |
Fresh pasta |
50% Nitrogen |
6 days | 21 days |
Fresh pizza | 70% Nitrogen 30% CO2 |
6 days | 21 days |
Crepes | 50% Nitrogen 50% CO2 |
15 days | 1-2 months |
Precooked bread | 100% CO2 | 10 days | 2-3 months |
Pressed cheese | 80% Nitrogen 20% CO2 |
1-2 weeks | 4 weeks |
Mixed salad, ready to eat | 85-90% Nitrogen 8-10% CO2 2-5 % O2 |
2-5 days | 6-7 days |
Sandwich | 70% Nitrogen 30% CO2 |
2 days | 8 days |
Cooked ham | 50% Nitrogen 50% CO2 |
6 days | 21 days |
Fish steak | 60% Nitrogen 40% CO2 |
3 days | 5 days |
Cut poultry | 70% Nitrogen 30% CO2 |
4 days | 7 days |
Mince | 70% Nitrogen 30% CO2 |
1 day | 4 days |
Processed meats | 70% Nitrogen 30% CO2 |
4 days | 30 days |
Packaging In A Protective Atmosphere Adapted To Each Type Of Product
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