APPLICATIONS

Makhana (Fox Nut)

When exposed to oxygen, makhana can spoil due to the following:

Loss of Crunchiness: Makhana becomes soft when exposed to air.
Rancidity: Oxygen reacts with fats, leading to a stale, off-flavor.
Nutritional Loss: Air exposure reduces the nutrient content over time.
Mold and Bacterial Growth: Oxygen and moisture encourage microorganism growth, causing spoilage.

Oxygen absorbers remove oxygen from packaging, helping to:

Note:
To Maintain Crunchiness: Use our OXYMIST Moisture Absorber Sachet inside your Makhana packaging to Keeps it crispy for longer

When exposed to oxygen, Freeze dried food ( ready 2 eat meals) can be spoil due to the following:

Oxidation of Fats: Leads to rancidity and off-flavors.
Nutrient Loss: Degrades vitamins, reducing nutritional value.
Color Changes: Causes discoloration, making food look unappealing.
Microbial Reactivation: Can activate dormant bacteria and molds, leading to spoilage.
Loss of Freshness: Results in stale flavors and undesirable texture.
Minimizing oxygen exposure is essential for preserving quality and freshness in freeze-dried foods!

Oxygen absorbers remove oxygen from packaging, helping to:

Prevents Spoilage: Removes oxygen to stop oxidation and spoilage.
Extends Shelf Life: Inhibits growth of bacteria and fungi.
Retains Nutrients: Protects vitamins like A, C, and E from degrading.
Preserves Flavor: Keeps original taste and aroma intact.
Long-Term Storage: OXYMIST Moisture Absorbers & Oxygen Absorbers work together to maintain freshness for long time.

Note:
To Maintain Texture: Use our OXYMIST Moisture Absorber Sachet inside your Freed Dried FRUITS packaging- to Keeps it crispy for longer.