Odor-Removing Food Oxygen Absorber

The Odor-Removing Food Oxygen Absorber is a multi-functional, integrated preservation product. Building upon efficient oxygen removal, it features the additional capability of adsorbing odor molecules. It is specifically designed for foods, pharmaceuticals, and premium ingredients that not only undergo oxidative spoilage but also release endogenous odors, providing a “two-pronged” preservation solution.

I. Core Features: Dual Functionality

1. Precise Adsorption of Odor Molecules
   The specialized adsorbent materials within the product can precisely identify and efficiently adsorb various undesirable odor substances. Its scope of action includes:
   Sulfur compounds: Such as hydrogen sulfide, mercaptans, etc., produced during storage in foods containing ingredients like garlic, onion, or leeks, which cause pungent odors.
   Ammonia substances: Commonly found during the spoilage of high-protein foods or released by certain aquatic products and traditional Chinese medicines, resulting in an “ammonia odor”.
   Certain Volatile Organic Compounds (VOCs): Capable of neutralizing small organic molecules like aldehydes and ketones, mitigating unpleasant odors such as rancidity (from fat oxidation) or stale notes (from fermentation).
2. Efficient Oxygen Removal for Preservation at the Source
   While adsorbing odors, it is first and foremost a highly efficient oxygen absorber. Its core oxygen-removing components rapidly reduce the oxygen concentration inside the package to a very low level (typically <0.1%), fundamentally inhibiting oxidation reactions. This prevents color change, off-flavors, nutrient loss, and microbial growth caused by oxidation in food and pharmaceuticals.
3. Multi-Effect in One Sachet, Saving Space
   It combines deoxygenation and deodorization functions into a single agent, eliminating the need to place two separate functional agents inside the package. This optimizes packaging space, reduces costs, and simplifies production processes.

II. Brief Introduction to the Mechanism of Action

The product achieves its functions through the synergistic effect of physical adsorption and chemical reactions:

1. Oxygen Removal Mechanism: Primarily relies on the oxidation reaction of active substances like iron powder to irreversibly consume oxygen.
2. Odor Removal Mechanism: Relies on the porous adsorbent materials added internally. Their immense specific surface area and complex pore structure allow them to trap various odor molecules firmly, much like a magnet, thereby achieving the deodorizing effect.

III. Main Application Scenarios

This product is suitable for various scenarios requiring simultaneous oxygen removal and auxiliary odor control, such as:

• Food Sector: Foods containing ingredients like garlic, onion, or leeks; high-protein nutritional foods; dried aquatic products (e.g., dried fish, dried scallops); oil-rich nuts (to reduce oily odors while preventing oxidation).
• Pharmaceutical and Health Product Sector: Certain traditional Chinese medicines, herbal pills, protein powders, etc., that are prone to oxidation and carry characteristic raw material odors.
• Premium Ingredients: High-value dried goods like matsutake mushrooms and dried scallops, to prevent odor transfer and quality deterioration while preserving freshness.

IV. Important Notes

The primary and core function of this product is efficient oxygen removal. The odor removal function is an auxiliary design targeting small amounts of odor molecules released by the product itself. It aims to enhance the overall purity of the product’s flavor profile but is not a substitute for specialized, high-strength deodorants.