Modified Atmosphere Packaging (MAP)
Extend the shelf life of your food products (i.e. fresh/dry) up to 5 times longer and enhance your distribution chain, with suitable packaging
What is your key food packaging priority ?
Get in touch with our team to discuss more about how our products and services can support you.
Designed to extend food shelf life
Product Quality
All our food grade gases (Argon, Carbon Dioxide, Nitrogen, Oxygen) for packaging in a protective atmosphere are Halal and ISO 9001 certified.
Gas Expertise
Our application experts will design a suitable solution with MAP gases that suits your products. Bringing efficiencies and improvements to your processes, as well as higher products quality. We're here to provide our expertise during trials, commissioning and startup; Ensuring a smooth and successful implementation.
Innovation Campuses
At our global innovations campuses in most continents, our dedicated Food, Beverage and Life Science researchers pioneer the latest gas technologies and equipment; Ensuring the most advanced solutions that enhance your operations and meeting your specific needs
How does MAP modified or controlled atmosphere packaging work?
Air is made up of 78% nitrogen, 21% oxygen and the rest by carbon dioxide (0.04%) and other gases in very small concentrations. A change in these proportions significantly changes the storage conditions and foods respiratory activity. The packaging of food products in modified atmosphere consists of replacing the atmospheric air that surrounds said food product with another specially designed solution to minimize chemical, enzymatic and microbial reactions. The storage time limit is multiplied by two (02) times for products with significant moisture/wet content (>0.91) and by up to five (05) times when the moisture/wet content is lower.
Our food grade gases are specially formulated for modified atmosphere packaging, enhancing the properties of each gas molecule:
Nitrogen (N₂)
- Prevents oxidation
- Limits the growth of aerobic bacteria
- Protects against container collapse
Carbon Dioxide (CO₂)
- Limits the growth of bacteria
- Stops the development of mold
- Contributes to the collapse of the container
Oxygen (O₂）
- Maintains the intense colour of red meat
- Avoids anaerobic conditions
- Essential for the respiration of fruits and vegetables
Argon (Ar)
- Nitrogen like benefits
- Respiration - inhibiting effect of fresh fruits and vegetables
- The original quality of food products is preserved
- Prolonged freshness
- Preserve color food. A good product visibility is maintained as food color looks better in MAP
Comparison of the shelf life of products in air and in a protective atmosphere
| Product | Recommended atmosphere | Service life in air (indicative value) | Service life under MAP (indicative value) | ||||
|---|---|---|---|---|---|---|---|
| Dry products | 100% nitrogen | 1 month | Several months | ||||
| Fresh pasta | 50% nitrogen 50% CO₂ |
6 days | 21 days | ||||
| Fresh pizza | 70% nitrogen 30% CO₂ |
6 days | 21 days | ||||
| Crepes | 50% nitrogen 50% CO₂ |
15 days | 1-2 months | ||||
| Precooked bread | 100% CO₂ | 10 days | 2-3 months | ||||
| Pressed cheese | 80% nitrogen 20% CO₂ |
1-2 weeks | 4 weeks | ||||
| Mixed salad, ready to eat | 85-90% nitrogen 8-10% CO₂ 2-5 %O₂ |
2-5 days | 6-7 days | ||||
| Sandwich | 70% nitrogen 30% CO₂ |
2 days | 8 days | ||||
| Cooked ham | 50% nitrogen 50% CO₂ |
6 days | 21 days | ||||
| Fish steak | 60% nitrogen 40% CO₂ |
3 days | 5 days | ||||
| Cut poultry | 70% nitrogen 30% CO₂ |
4 days | 7 days | ||||
| Mince | 70% nitrogen 30% CO₂ |
1 days | 4 days | ||||
| Processed meats | 70% nitrogen 30% CO₂ |
4 days | 30 days |
Packaging in a protective atmosphere is adapted to each type of product
Discover the gas solutions developed to meet the specific needs of each of your products.
Dry Products
For dry products (nuts, crisps, powdered products) to prevent oxidation of the fat is of vital important. The use of CO₂ (pure or in mixture) allows, thanks to its great solubility in fat, to limit the effects of pressure on thermal or barometric variations during transport.
Cheeses
Cheese is prone to mold development, with some requiring a limited oxygen environment, typically around 20%, and are often packaged with a CO₂-rich gas mixture for compactness. Bread, pastries, and cake batters are susceptible to microbial growth, necessitating the use of CO₂ in packaging to manage the oxygen levels in porous products without additives.
Cured meats
Most of the cooked meats products (with the exception of dry cooked mats), as well as prepared products , are very sensitive to microbial growth. However, the use of pure CO₂ or in a high percentage can lead to a significant shrinkage of the container or give a slightly acidic taste (products with a high fat content or in sauce). It is advisable to use a mixture of carbon dioxide with nitrogen.
Meat Products
Meat Preservation require a minimum content of oxygen in the atmosphere used, in order to preserve the color (red meat). The use of a gaseous mixture with a higher percentage of O₂ allows maintaining or reinforcing the red or pink color of some meats or poultry. The simultaneous use of CO₂ contributes to slow down the development of microorganisms.
Fruits and Vegetables
For fruit and vegetable preservation, the joint use of films with precise and selective permeability with specific gas mixtures based on their respiratory rate is necessary. In the case of packaging salads and range IV products , the use of Argon gives much better results than using any other mixture, especially in the last days of the products' shelf life. The use of argon prolongs the freshness and flavour of salads.
Fish and seafood
Most of the cooked meats products (with the exception of dry cooked mats), as well as prepared products , are very sensitive to microbial growth. However, the use of pure CO₂ or in a high percentage can lead to a significant shrinkage of the container or give a slightly acidic taste (products with a high fat content or in sauce). It is advisable to use a mixture of carbon dioxide with nitrogen.
Our recommended food grade gas (ALIGAL) and equipment solutions for your food factory & analysis lab
Our experts will help you choose the right gas for your analysis and give you advice on the use of related equipment. In this way, it is possible to obtain reliable and high-quality measurement results in complete safety.
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