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Oxygen content in milk powder packets


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#1 Prabindas k

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Posted 09 January 2017 - 10:50 AM

Dear all,

 

    We are using inert nitrogen gas to reduce Oxygen content in milk powder sachets to increase shelf life of the product,But there is no reference available about What can be the Oxygen content of Milk powder sachets? Is there any standard Oxygen% for the same?

 

Thanks for your help in advance..

 


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#2 Charles.C

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Posted 09 January 2017 - 11:55 AM

Dear all,

 

    We are using inert nitrogen gas to reduce Oxygen content in milk powder sachets to increase shelf life of the product,But there is no reference available about What can be the Oxygen content of Milk powder sachets? Is there any standard Oxygen% for the same?

 

Thanks for your help in advance..

 

Hi Prabindas k,

 

It sounds like a good question for the inert gas supplier.


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Charles.C


#3 earthbornstew

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Posted 09 January 2017 - 02:32 PM

The aim is usually to get the oxygen levels to below 3%, at those levels theres little chance of oxidation of fat.

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#4 Charles.C

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Posted 09 January 2017 - 03:18 PM

Hi Prabindas k,

 

The limits seem to vary with source and perhaps the application.

 

The applications are not quite the same but the principles may be similar in this older thread -

 

http://www.ifsqn.com...sting-be-a-ccp/

 

Particularly see post 13 et seq


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#5 Charles.C

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Posted 09 January 2017 - 04:31 PM

addendum

 

Nitrogen flushing generally reduces the O2  to 2–5% (Warmbier and Wolf, 1976) which is not enough to prevent oxidation (Bishov et al., 1971; Labuza, 1971; Lloyd et al., 2004)

Attached File  milk powder,shelf life.pdf   183.84KB   19 downloads

 

In order to maintain control over oxidation, it is necessary to lower the amount of oxygen in the headspace of the package to lower than 2%.  In a sealed environment, less oxygen initially available leads to less oxidation during storage.  The best keeping quality is obtained when oxygen content is less that 0.01 mL/g of powder (4.5 mL/lb).  Oxygen levels from 3-6% give a significantly increased shelf-life but does not prevent oxidation.  Lowering the content to 0.5-1% retards the development of the tallowy off-flavor.  However, at any concentrations above 2%, oxidation is not inhibited. (Shipstead and Tarassuk, 1953; Jeon, 1996; Lloyd et al., 2004a)

 


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