Oxygen Absorbers, Diabsorbers, & Clay Desiccants
OxySorb™ is a Registered Patent & Trademark of Wholesale Group International Pty. Ltd.
Authorised distributor of the OxyFree trademark (Australia)
The oxygen absorber, as the name suggest, absorbs oxygen for food storage, inhibiting fungi and aerobic bacteria and prolonging food shelf-life. A diabsorber absorbs both oxygen and carbon dioxide.
Go to market strategy; we are the market makers in innovation and technology of oxygen absorbers, and research when in comes to Oxygen Absorbers. Scientific Publication Click Here
Patent 2 – Cellophane Based Biodegradable Oxygen Absorber
Youtube Video’s of OxySorb, Silica Gel Desiccant Dispenser Machine
Oxygen Absorber and Silica Gel Dispenser Machine Click Here
How Does Oxygen Absorber Work?
When an Oxygen Absorber is instituted correctly, it absorbs Oxygen (O2)
Total atmospheric air volume contains 20.90% oxygen at sea level (1 atmosphere of pressure).
– Volume is measured in cubic centimeters (cc)/ milliliters (mL).
– The oxygen absorber reduces the oxygen concentration of the inside of the container/ modified
atmospheric packaging to 0% (effectively nitrogen flushing the product)
(i.e. 300cc oxygen absorbing satchel used; assuming that there is 300mL oxygen in the food packet or container or 5 x 300mL of total atmospheric air headspace = 1500ml (cc) of air).
Thus, the nitrogen concentration of the inside of the container will then become 99.6%, carbon dioxide should be still 0.3% and others 0.1% thus inhibiting the growth of aerobic organisms such as aerobic fungi/ mould.
This theory is the same as nitrogen flushing, but the oxygen absorber removes oxygen more precisely, and furthermore, continues to absorb oxygen even when the packaging allows enter i.e. oxygen transmission rate (OTR) through the packaging itself.
Variables include the OTR, WVTR, seal integrity and the quality of the packaging being used. Oil, Water content and also Protein content of food can affect the shelf life of food as well.
The advantages of the oxygen absorber satchels versus nitrogen flushing as reported by actual customers include;
Safe; non-toxic, 97% biodegradable, no need for gas cylinders
Accurate; gas flushing requires quick sealing of the lid (within seconds) versus 1 hour safety window with oxygen absorbers
No capex required; inexpensive, flexible and versitile
Questions about Oxygen Absorbers? Please Click Here Publications by Dr. S. Cichello Ph.D.
Oxygen Absorbers & Diabsorber can be used with various product such;
- Baked good (Bread, Pizza Bases)
- Beef Jerky and Biltong
- Nuts (eg. walnuts and taste (Jensen et. al. 2003))
- Snacks foods
- Coffee and tea
- Fresh vegetables and fruit (Charles et. al. 2003)
The effect on ω3 Polyunsaturated Fatty Acids of Sardine Oil during Storage (Suzuki et. al. 1985), Pharmaceutical and vitamin products etc., and even as a natural insecticide in stored goods (Tarr and Clingeleffer 2005).
Re-Packaging Instructions please Click Here
Material and Saftey Data Sheet please MSDS
AS2400 (1983) Compliant
ROHS Compliant – 2002
95/EC – ISO9001 Quality Management Standard
Laboratory Analysis – Highest Level of Purity
Charles, F., Sanchez, J., Gontard, N. (2003). Active Modified Atmosphere Packaging of Fresh Fruits and Vegetables: Modeling with Tomatoes and Oxygen Absorber. Journal of Food Science, 68(5), 1736–1742.
Cichello SA.* (2015). Oxygen absorbers in food preservation: a review. J Food Sci Technol. 2015 Apr; 52(4), 1889-95. doi: 10.1007/s13197-014-1265-2. Epub 2014 Feb 6.
Jensen, P.N., Sørensen, G., Brockhoff, P., and Bertelsen, G. (2003). Investigation of Packaging Systems for Shelled Walnuts Based on Oxygen Absorbers. Journal of Agricultural and Food Chemistry, 51(17), 4941-4947.
Suzuki, H., Wada, S.,, Hayakawa, S., Tamura, S (1985). Effects of Oxygen Absorber and Temperature on ω3 Polyunsaturated Fatty Acids of Sardine Oil during Storage. Journal of Food Science, 50(2), 358–360.
Tarr, C.R., and Clingeleffer, P. R. (2005). ‘Use of an oxygen absorber for disinfestation of consumer packages of dried vine fruit and its effect on fruit colour’. Journal of Stored Products Research, 41(1), 77-89.
*Cichello, S.A. is the director of Wholesale Group International Pty Ltd., and Senior Honourary Research fellow, Agricultural Sciences Department, The University of Melbourne, Australia