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Nitrogen in food packaging
Nitrogen gas is inert, colorless and odorless. It’s widely used in food and beverage packaging as a non-chemical preservative because it can displace oxygen—the main culprit in the air that causes spoilage. Oxygen reacts with compounds like fat and sugars, producing a natural process (oxidation) that creates unpleasant odors and spoilage in food. Ever notice how an apple turns brown after it has been bitten? That’s oxidation taking place.
Replacing oxygen in the packaging atmosphere with nitrogen helps prevent oxidation. Nitrogen preserves freshness, protects nutrients, and prevents growth of aerobic microbes. Packaged foods that benefit from the use of nitrogen include fatty meats, fish, nuts, coffee, vegetables and ready-to-eat products.
Nitrogen in food processing
Ever notice how a new bag of potato chips seems partially filled with air? It’s not air. It’s nitrogen gas. During the packaging process, nitrogen pushes the oxygen out of the bags, extending the shelf life of the product. It also provides a cushion that protects the integrity and quality of the chips. Other applications of nitrogen in food processing including fluffing, head space replacement, blanketing of process operations to prevent unwanted combustion, and pest control and fumigation.
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