Food Grade Gases used in Modified Atmospheric Packaging (MAP) is the process where CO2, Nitrogen and Oxygen gas is employed to improve or extend the shelf life of various foods. These gases can be used either in their pure form or in mixtures of each.
When choosing the right gases or gas mixtures for a particular food the interaction of the gas or gas mixture, that is the solubility of the food stuff, must be taken into account.
Nitrogen and Oxygen are separated from the atmosphere and CO2 is captured as the by-product of the fermentation process of wine or beer or is also taken from natural wells in the ground. All of Josef Gas’ food grade gases are approved by the Canadian Food Inspection Agency (CFIA).
Please consult Josef Gas before using food grade gas on food.
Beef, pork and lamb 20% – 40% CO2 / 60% – 80% O2,
with increased O2, the deeper the colour. offal. 20%- 40% CO2 / 70%- 80% O2 / 0% – 20% N2.
Meat individually pre-packed in cling-film for shelf display and transported to retail outlet in a gas-filled motherbag, 65% O2 / 35% CO2.
Large meat cuts which will be cut down for retail sale.
Here the important thing is to maintain a zero Oxygen environment using 100% CO2. The cuts will bloom on exposure to air.
Fish and Seafood
White fish and shellfish 35% – 45% CO2 / 25% – 30% O2 / 25% – 35% N2. Oily fish 35% – 45% CO2 / 55% – 65% N2.
All types of fish and seafood 70% – 80% CO2 / 20% – 30% N2.s
100% CO2 for shelf-life. 50% CO2 / 50% N2 for more moist goods where pack collapse may be a problem.
25% – 40% CO2 / 60% – 75% N2
hard cheese 100% CO2
soft cheese 50% CO2 / 50% N2
grated cheese 100% N2
cream products 30% CO2 / 70% N2
generally 100% CO2
Fruits and Vegetables
0% – 10% CO2 / 5% – 10% O2 / 90% – 95% N2