Flavor Retention
Flavors of every product begin to change immediately after processing and continue to change throughout its shelf life. Because flavor degradation is expected, processors may add extra flavoring ingredients or use barrier packaging to slow this change. Since many of these changes are due to oxidation, rapid removal of oxygen immediately after processing will sustain the original flavor without the use of additives or preservatives.

Color Retention
The natural color of many products is subject to oxidation. Many products are affected by color loss or browning during storage and distribution. The colors of many products are stable when in the shipping case but are affected by display case light which initiates the reactions that lead to color change. Rapid removal of oxygen from the package immediately after packaging greatly retards the loss of color, thus enhancing the visual appeal of the product.

Maintaining Texture
"Mouth-feel", texture, and eating qualities are adversely affected by loss of moisture or increased moisture. All packaging materials are, to some extent, permeable to moisture. Active packaging can regulate moisture within the package to compensate for moisture loss or moisture gain. Innovative multifunctional active packaging can combine moisture regulation with oxygen removal to provide a unique remedy for moisture loss and oxidation that results in both improved “mouth-feel” and flavor.

Enhance the Stability of Fats and Oils
Oxidative rancidity of unsaturated shortenings and cooking / baking oils leads to highly undesirable off-flavors. Removal of oxygen from the package inhibits oxidative rancidity and avoids the need to add antioxidants (BHA, BHT, TBHQ, etc.) to the food itself. To avoid trans-fats, manufacturers must switch to natural unsaturated fats and oils, which are more susceptible to oxidative rancidity. Most natural oils have cis-unsaturation and are healthier but are more prone to oxidation. Rapid removal of oxygen from the package is effective in preventing these healthier oils from becoming rancid.

Vitamin Retention
Antioxidants and vitamins are subject to oxidation. Vitamins A, B2, B3, C, and E oxidize at varying rates but removal of oxygen is effective in retaining vitamin activity throughout extended storage and distribution. Pro-oxidants, such as ascorbic acid, etc., become redundant if rapid removal of oxygen can be accomplished immediately after packaging.

Inhibiting Mold and Aerobic Bacterial Spoilage
Mold is a common form of spoilage of many products. Oxygen is required for mold spores to vegetate and grow. Rapid removal of oxygen will prevent the growth of mold and fungi on products and inhibit the growth of bacteria which can spoil a product.