We have developed a range of MAPAX® solutions to overcome the challenges facing dry food and bakery specialists.
Dry foodstuffs such as cocoa products, crisps, peanuts, coffee and spices, powdered milk and instant mashed potato contain unsaturated fats. This makes such products sensitive to oxidation and rancidity.
Carbon dioxide slows mold growth
The main spoilage factors for bakery products are mold growth and chemical breakdown. Fermentation may also cause problems in pastries or breads with fillings. Since bakery products are characterized by low water activity, microorganisms other than mould are rarely a problem.
Mold is an aerobic microorganism, which can be effectively controlled by packaging the product in a modified atmosphere with CO2 and ensuring low levels of residual oxygen (less than 1%). This extends the product’s shelf life by several days. MAPAX is ideal for rye bread, sweet bakery products, pies and pre-baked bread.
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Bakery products
In Danish pastries and other iced bakery products, excessive CO2 levels can affect the appearance of icing, by dissolving into the fat and ‘melting’ the icing away.
By balancing the CO2 concentration with nitrogen, the product’s appeareance can be protected. Combined with a barrier material, MAPAX gives even more effective protection against moisture loss or adsorption.
Sensitive dry foods
Packages containing particularly sensitive dry foodstuffs, such as powdered milk for babies, should have oxygen levels of less than 0.2%. Oxidation can be effectively inhibited by replacing oxygen in the package with nitrogen (N2) or carbon dioxide (CO2), or a mixture of these gases.
