Multisorb's MAPLOXSM (Modified Atmosphere Packaging Low-Oxygen) Program is a low-oxygen, case-ready program that preserves the color and flavor of fresh cut meat. This modified atmosphere packaging solution maintains refrigerated meat in pristine condition for 15 - 20 days typically. MAPLOXSM is the leading low-oxygen, case-ready program and is in broad use for beef, pork, lamb, and veal.
The MAPLOXSM Program includes the FreshPax® CR oxygen scavenger, APA 500 dispenser and control system, and custom specifications for master bag and primary package. Comprehensive technical support on the packaging line is also included.
Color is critical to the sale of all smoked and cured meats. Oxidation of the fats and color proteins in sliced deli meats can cause odors and loss of color in as little as 36 hours in a brightly lit retail display. Maintaining flavor over an extended shelf life is critical in successfully marketing packaged deli meats.
Active packaging solutions control the effects of oxygen and light — keeping that deli-fresh color and flavor that consumers expect.
Maintain texture and eating qualities, fresh baked flavor, and a bright appetizing color. Multisorb provides active packaging solutions to balance moisture for a pleasant mouth-feel, oxygen control to protect color and flavor, flavor enhancement for added appeal, and protection for natural oils and vitamins.
Oxidation reactions of fats, oils, flavors, and nutrients will shorten shelf life and affect consumer appeal. Maintaining fresh, out-of-the-oven consumer appeal and texture can be achieved during extended shelf life using Multisorb's innovative active packaging technology.
Nuts and natural oils are staples in our everyday diet, and handled properly they can remain fresh and wholesome. Roasted nuts have a particularly pleasing flavor when fresh that may be lost in a matter of days.
Nuts and many high-oil content, processed foods have unsaturated fats which can readily oxidize, resulting in rancidity. Nuts, in particular, are also susceptible to molds and bacteria.
Multisorb's active packaging technologies can protect delicate flavors and polyunsaturated natural oils, extending shelf life from days to months while arresting growth of aerobic spoilage organisms and pathogens.
Whole meal replacements, in dry form such as baby formulas and geriatric/weight loss meal preparations, have traditionally relied on partially hydrogenated trans-unsaturated fats and oils to achieve a satisfactory shelf life. Natural oils are of the cis-configuration, which is more easily oxidized.
Active packaging allows formula producers to maintain a desired shelf life while eliminating the use of trans-fat. As an added benefit, oxidizable vitamins are preserved and flavors stay fresh.
Natural foods made with clean, organically grown ingredients are best without preservatives and antioxidants (BHA, TBHQ, and others), but are highly susceptible to oxidation which results in the loss of flavor, color, moisture, and nutrients.
Multisorb's active packaging technologies allow natural food formulators to protect their products from the effects of oxidation and moisture loss. Active packaging technologies allow the tasks of maintaining quality and extending shelf life to be moved to the package and out of the product.
Prepared foods are best when prepared fresh and held refrigerated. Dough enrobed products — pizzas, pocket sandwiches, casseroles, and the like — are a challenge to preserve and achieve a reasonable distribution life. To maintain consumer appeal after three or four weeks requires that color and flavor be protected, moisture maintained (neither lost nor gained), and spoilage from mold and bacteria inhibited.
Careful formulation, combined with the newest active packaging technologies, can deliver high-quality products with up to 30 days refrigerated shelf life. Multisorb Technologies leads the industry with the most extensive product offerings and advanced preservation capabilities.
Packet with Oxygen or Desiccants, Equilibrium Relative Humidity (ERH) Control:
Bright flavor, the right texture, and pleasing aromas characterize an enjoyable snack. Over time, flavors fade, oils get off-flavors, and eating qualities degrade. Crisp snacks become not-so-crisp and baked snacks get dry and hard.
Passive barriers do their best, but over time this may not be enough. Active packaging can balance moisture and hold the water activity where it was designed to be. Active packaging can delay oxidation of oils and shortenings and can preserve and even add flavors.
Traditionally, beverages were packed in glass to maintain freshness. The move to plastic bottles, while offering savings in cost and weight, only adds to the challenge of maintaining freshness.
Loss of flavor and color is due in most cases to oxidation. Multisorb provides monolayer barrier enhanced technology that is field proven. This technology can hold oxygen ingress to less than 1ppm in beer over a 90-day period. This can be doubled readily through formulation and compounding of bottle grade resins.
Maintaining the microbiological quality of cultured dairy products and dairy analogs is a balancing act. The taste and health benefits of fermentation products must be maintained while spoilage organisms are inhibited. Success is rewarded by reduced spoilage and returns from retail.
One of the tools available to the processor is active packaging of the retail product. Through use of this technology, spoilage is reduced and shelf life extended. Active packaging technology is applicable to both dairy and non-dairy products.
FreshPax® and Shelf Life
The Effect of FreshPax® Oxygen Absorbing Packets on the Shelf-Life of Foods
Active packaging makes it commercially viable for refrigerated pasta and tortillas to achieve extended shelf life without the use of preservatives. Refrigerated pasta will last up to 90 days, while refrigerated tortillas may last as long as 180 days.
Raw tortilla has been tested and successfully achieved up to 120 days storage at ambient temperature while remaining consumer acceptable.
Active packaging technologies allow the processor to deliver these products over wide distribution areas delivering top quality products to the consumer.
Multisorb's MAPLOXSM (Modified Atmosphere Packaging Low-Oxygen) Program is a low-oxygen, case-ready program that preserves the color and flavor of fresh cut meat. This modified atmosphere packaging solution maintains refrigerated meat in pristine condition for 15 - 20 days typically. MAPLOXSM is the leading low-oxygen, case-ready program and is in broad use for beef, pork, lamb, and veal.
Color is critical to the sale of all smoked and cured meats. Oxidation of the fats and color proteins in sliced deli meats can cause odors and loss of color in as little as 36 hours in a brightly lit retail display. Maintaining flavor over an extended shelf life is critical in successfully marketing packaged deli meats.
Maintain texture and eating qualities, fresh baked flavor, and a bright appetizing color. Multisorb provides active packaging solutions to balance moisture for a pleasant mouth-feel, oxygen control to protect color and flavor, flavor enhancement for added appeal, and protection for natural oils and vitamins.
Nuts and natural oils are staples in our everyday diet, and handled properly they can remain fresh and wholesome. Roasted nuts have a particularly pleasing flavor when fresh that may be lost in a matter of days.
Whole meal replacements, in dry form such as baby formulas and geriatric/weight loss meal preparations, have traditionally relied on partially hydrogenated trans-unsaturated fats and oils to achieve a satisfactory shelf life. Natural oils are of the cis-configuration, which is more easily oxidized.
Natural foods made with clean, organically grown ingredients are best without preservatives and antioxidants (BHA, TBHQ, and others), but are highly susceptible to oxidation which results in the loss of flavor, color, moisture, and nutrients.
Prepared foods are best when prepared fresh and held refrigerated. Dough enrobed products — pizzas, pocket sandwiches, casseroles, and the like — are a challenge to preserve and achieve a reasonable distribution life. To maintain consumer appeal after three or four weeks requires that color and flavor be protected, moisture maintained (neither lost nor gained), and spoilage from mold and bacteria inhibited.
Bright flavor, the right texture, and pleasing aromas characterize an enjoyable snack. Over time, flavors fade, oils get off-flavors, and eating qualities degrade. Crisp snacks become not-so-crisp and baked snacks get dry and hard.
Traditionally, beverages were packed in glass to maintain freshness. The move to plastic bottles, while offering savings in cost and weight, only adds to the challenge of maintaining freshness.
Maintaining the microbiological quality of cultured dairy products and dairy analogs is a balancing act. The taste and health benefits of fermentation products must be maintained while spoilage organisms are inhibited. Success is rewarded by reduced spoilage and returns from retail.
Active packaging makes it commercially viable for refrigerated pasta and tortillas to achieve extended shelf life without the use of preservatives. Refrigerated pasta will last up to 90 days, while refrigerated tortillas may last as long as 180 days.
