Oxygen Absorber Packets by Oxy Free
Oxy absorbers will remove oxygen from the air in sealed containers. Great for food storage. Vacuum sealed in a thick plastic bag. Keep sealed until ready for use.
Choose your size:
- 100 CC Capacity Packets - Package of 100
- 200 CC Capacity Packets - Package of 50
- 500 CC Capacity Packets - Package of 50
- 2000 CC Capacity Packets - Package of 10
What Are Oxygen Absorbers?
Oxygen absorbers are made of a chemical compound, the active ingredient of which is a powdered iron oxide. Our absorbers are completely safe. While they are not edible, they are not toxic. No harmful gases are created and the oxygen does not remove the fresh smell and taste of the product.
What Do Oxygen Absorbers Do?
When used with proper packaging and sealing, the oxygen in the packaging is greatly reduced. These oxygen absorbers bring the oxygen level down reliably to .01% or less.
How do I know how many to use in a container?
The calculations for how much CC (cubic centimeters) capacity of oxygen absorbers you need in container and very complex and take into account how much air in the container remains after you fill it with product (seeds, grains, etc...) Assuming you fill the container very nearly full, leaving little or no space at the top, you can use the general rule of thumb below to determine how much CC capacity you need in oxygen absorbers based on the materials you use. The recommended volume should be close to what you need on the low end, and provide a nice buffer on the high end.
- #10 Can
- Flour, sugar, powdered milk & similar: Use 200 to 300 CC
- Wheat, rice, grains, seeds & similar: Use 200 to 300 CC
- Beans, large seeds, pasta & similar: Use 300 to 500 CC
- 5 Gallon Bucket
- Flour, sugar, powdered milk & similar: Use 700 to 800 CC
- Wheat, rice, grains, seeds & similar: Use 800 to 900 CC
- Beans, large seeds, pasta & similar: Use 1000 to 1200 CC
You don't need to match the CC volume of left over air in a container, just the CC volume of the actual oxygen in the air. Oxygen makes up about 21% of air. So 400 CCs of air has about 84 CCs of oxygen so a 100 CC capacity oxy absorber would do the job. When in doubt, use a little more to be on the safe side.
Typical Applications & Benefits:
- Food safe & non-toxic
- Commercial grade
- Preservation of foods of all types
- Preservation of stored seeds & grains
- Inhibits growth of mold, spoilage organisms pathogens & insects in stored foods
- Preservation of pharmaceuticals and vitamins
- Medical diagnostic kits and device perservation
- Birdseed and pet food preservation
- Artwork preservation
- Extends shelf life by removing oxygen
- Eliminates the need for additives such as BHA, BHT, sulfur dioxide, sorbates, benzoates, etc
- Use with gas flushing / vacuum packaging to absorb virtually all oxygen and absorb any oxygen that may permeate the package.
- Significantly improves keeping qualities of polyunsaturated fats and oils
- Helps retain fresh-roasted flavor of coffee and nuts
- Prevents oxidation of spice oleoresins present in spices themselves and in seasoned foods
- Prevents oxidation of vitamins A, C and E
- Extends life of pharmaceuticals
- Inhibits mold in natural cheeses and other fermented dairy products
- Delays non-enzymatic browning of fruits and some vegetables
- Inhibits oxidation and condensation of red pigment of most berries and sauces
Using Oxygen Absorber Packets with Seeds:
MYTH: It is a mistake to remove oxygen from stored packages or buckets of seeds, grains, beans, etc., because they breathe - they respire - and they require air/oxygen for that, or they become dead food. She said these foods breathe the oxygen and create carbon dioxide as their byproduct. If deprived of air/oxygen, the foods will not sprout (grow) after a couple of years.
Geri's answer: No, the seeds, grains, beans do not necessarily become dead food when the oxygen is removed. In fact, according to the National Seed Storage Laboratory in Fort Collins, CO--our official national seed bank--research shows no measurable difference in seed/grain viability for a majority of seeds whether stored in air, CO2, N2, or vacuum. If sufficiently dried, all of these seeds are effectively dormant to the point that the surrounding gas mix, or lack thereof, is insignificant to storage. Note, too, that we are talking viability, here--the ability for the seed to grow after storage. Seeds do respire at an extremely slow rate, however, which can be measured with a small increase in carbon dioxide gas after many years of storage.