Confectionery Packaging

One of the secrets of living happily is to eat candy! However, preserving the shelf life of confectionery products, whether pastry or candy, is always difficult as they are sensitive to oxygen and can be easily engulfed by bacteria and fungi. Confectionery products are perishable. Therefore, use oxygen absorbers in chocolate and confectionery packaging.

It tends to be stinky and discolored. So why not keep oxygen absorbers? For this reason, the taste and aroma we know should be given priority.

What Are Oxygen Absorbers?

Oxygen absorbers are primarily designed to extend a product's shelf life, prevent bacterial growth, control mold growth, eliminate discoloration, preserve flavor, stop fat in food, and prevent rancidity.

How Is It Useful For Confectionery?

Well, there are different types of candy with various types of packaging. Getting the oxygen content out becomes difficult, even if it's packed in a plastic bag or container. Zero starts working here. It traps oxygen from every corner or empty space of the pack. It effectively reduces the oxygen content to 0.10% by replacing it with nitrogen suitable for sugar through the oxidation process. Using an oxygen absorber for chocolate and candy packaging reduces the oxygen content and creates a discreet environment. It is clear that due to the aerobic environment created by Zero, the passageway of fungi and bacteria is eliminated and they cannot grow. With this, the oxygen absorber desiccant for sugar packaging can even stop mold growth and keep the product fresh. It preserves its taste for a long time without spoiling. It also prevents confectionery products from souring. The bonus point here is that you don't have to fluff your pocket for a myriad of preservatives, as the oxygen absorber does it all.

Sorbead India is a supplier of oxygen absorber packs from USFDA approved Tyvek Paper packaging material. We also offer packages in bulk and in roll foam.