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Desserts

MAP in the Dessert Industry

MAP is food packaging in which the earth’s normal breathable atmosphere has been modified in some way. Usually combined with lowered temperatures, it is a highly effective method for extending the shelf-life of food. Air Products’ Freshline® food grade gases will help extend your dessert products’ shelf life, improving quality and minimizing waste. Our experts will help you choosing the right food gas mixtures, depending on your products and production processes.

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Product NameDescription/BenefitsDownloads
Gases

Carbon Dioxide

(in fruit and vegetables) to inhibit the growth of anaerobic organisms

(in fruit and vegetables) to inhibit the growth of anaerobic organisms

Nitrogen

Nitrogen is an inert gas and is used to exclude air and, in particular, oxygen. It is also used as a balance gas (filler gas) to make up the difference in a gas mixture, to prevent the collapse of packs containing high-moisture and fat-containing foods, caused by the tendency of these foods to absorb carbon dioxide from the atmosphere. For modified atmosphere packaging of dried snack products 100% nitrogen is used to prevent oxidative rancidity.

Nitrogen is an inert gas and is used to exclude air and, in particular, oxygen. It is also used as a balance gas (filler gas) to make up the difference in a gas mixture, to prevent the collapse of packs containing high-moisture and fat-containing foods, caused by the tendency of these foods to absorb carbon dioxide from the atmosphere. For modified atmosphere packaging of dried snack products 100% nitrogen is used to prevent oxidative rancidity.

Oxygen

Oxygen causes oxidative deterioration of foods and is required for the growth of aerobic micro-organisms. Generally, oxygen should be excluded in MAP but there are often good reasons for it to be present in controlled quantities including: maintain fresh, natural colour (fresh meat), to maintain respiration

Oxygen causes oxidative deterioration of foods and is required for the growth of aerobic micro-organisms. Generally, oxygen should be excluded in MAP but there are often good reasons for it to be present in controlled quantities including: maintain fresh, natural colour (fresh meat), to maintain respiration

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