With MAPAX®, you can:
- Increase sales by satisfying growing demand for fresh and naturally preserved products
- Extend shelf life without chemicals or freezing
- Increase shelf life in the distribution chain by days or even weeks
- Retain taste, texture and appearance
- Enhance production and distribution efficiency by cutting costs.
MAPAX gas mixtures usually consist of the normal atmospheric gases such as carbon dioxide (CO2), nitrogen (N2) and oxygen (O2). Microbial growth can also be inhibited to a certain extent with the help of other gases such as nitrous oxide (N2O), argon (Ar) and hydrogen (H2). These gases can be applied individually or mixed according to specific ratios.
CO2, for instance, is most effective in inhibiting microorganisms (such as mould and other common aerobic bacteria). It does this by dissolving into the food’s liquid and fat phase, thereby reducing its pH value. It also penetrates biological membranes, causing changes in permeability and function. As an inert gas, nitrogen is primarily used to replace oxygen in packaging, thereby preventing oxidation. Owing to its low solubility in water, nitrogen also helps to prevent package collapse by maintaining internal volume.
Although the oxygen level should be as low as possible in most food packages, meat is an exception. Here oxygen helps to preserve the oxygenated form of myoglobin, which gives meat its red color. It is also valuable for fruit and vegetables as it lets them breathe.