Nitrogen’s applications in the food industry
· Nitrogen is used before compressing, blowing, and capping of beer, wine, fruit wine, or cooking oil, to remove oxygen and thus
pevent the oxidation, spoilage and fading of non-carbonated soft drinks and edible oils. If corks are used, it can prevent the
corks from getting molded.
· Puffed/fried foods: it can prevent the foods from becoming soft and stale for containing even just a small amount of water; in addition, it can maintain the external packaging look good and protect the food from being crushed during transport.
· Pastries, baked goods, and egg pies: nitrogen inflation can extend the preservation time, and prevent the foods from being crushed or deformed during transport.
· Milk powder, soybean milk powder: a small amount of nitrogen is enough to prevent or reduce agglomeration caused by long squeezing and storage.
· Grains, nuts, fruits, vegetables: the inflation of nitrogen can prevent harm from insect pests and other organisms; leaving a small amount of oxygen can reduce the respiration rate of fruits, to achieve evident fresh-keeping effect.
· Candies, snack foods: mainly suitable for packaging with airtight bags.