Nitrogen gas as part of food packing is a very normal component of normal atmospheric air, yet why is nitrogen gas particularly used in food packing? Nitrogen is a highly desired gas for food packing because it replaces oxygen within food material to prevent decomposition. The other important function of nitrogen gas in food packaging is to prevent oxygen from penetrating through the packing material, thus preventing decaying. Nitrogen makes the product stay fresh and also minimizes bacteria growth. Another function of nitrogen gas as a food ingredient is that it absorbs moisture so that it does not get spoilage quickly and also doesn’t retain moisture for long.
Nitrogen is absorbed easily by the human body and therefore it is used as a dietary supplement. Nitrogen is mainly absorbed when products are subjected to high temperature, so it is added in the packing process during the processing of the food. During the flushing procedure, nitrobacteria present in the package flushes out the excess oxygen, nitrogen and water present. However, too much flushing may cause some undesirable effects such as the production of poisonous gases and excess sugar in the packing solution, thus endangering the finished product.
Nitrogen gas as a component of food packaging helps to reduce cost and also enhances the shelf-life of packed processed foods. High-quality processed foods such as ready-to-eat fast foods, frozen processed foods, snack foods, confectionery, and dried products often have a lot of nitrate content. This excess nitrogen gas is often formed during packaging and is also often removed during the flushing procedure. Nitrogen gas can be used effectively in the production of snack foods, ready-made meals, frozen foods, and frozen snacks.
