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50% Carbon dioxide
E290 - Carbon dioxide - CO2
Carbon dioxide is the most important gas in MAP
Bacteriostatic and fungistatic from a certain level
Very soluble in water and fats
Effective at levels greater than 20% in the atmosphere
Slows down the growth and multiplication rate of aerobic bacteria and fungi
Provides a pseudo vacuum effect to add tension to the foil.
E941 - Nitrogen - N2
Inert and odorless
Little soluble in water and fats
No direct bacteriological and fungistatic effects
Prevents the oxidation phenomenon of pigments, aromas and fats
Limits the development of aerobic bacteria
Protects the products against being crushed
European regulations on food additives
Compliance with the HACCP system
Guarantee of traceability. In accordance with European directives, Air Liquide has defined its commercial specifications of the feed gases above the required criteria. In order to meet the specific requirements of our customers, ALIGAL™ 15 gases are produced, supplied and applied according to the international standards recognized in the food industry such as the ISO 22000 and the FSSC 22000 (Food Safety System Certification)
Extension of the shelf life of the products by 2 to 5 times compared to the normal atmosphere packaging. It gives producers the opportunity to step into new markets, both national and international, thanks to this longer shelf life.
Perfect visibility of the product.
Attractiveness of the packaging.
Preservation of the color, shape and texture of the product.
Protection against the risks of crushing the product and limiting the risks of contact with the packaging caused by vacuuming.
Hygiene of the food is assured.
It limits the use of additives and preservatives, and makes it possible to offer naturally fresh products in order to meet the wishes of the consumer.
Food manufacturers have known and feared one of their biggest “enemies” for years: Air contains oxygen and promotes the development of bacteria and microbes and causes various damage to the foods: change of color, texture, taste, and has an impact on the shelf life. To avoid these effects, we offer a solution: the packaging in a protective atmosphere (also called "gas packaging" or MAP). The solution is to replace the air in the packaging with an alternative gas composition, which can extend the organoleptic properties, nutritional value and shelf life of the product.
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