Hi,
I am producing marinated olives and antipasto products in a tray pack, we are using a 30% CO2 70% Nitrogen gas mix. The use of MAP is purely for the aesthetics of the pack ( no concaving of the film lid ) , in testing we achieve 0 - 0.5% residual oxygen which is fine and we are told by our customer that "the standard" is less than 2% but we cannot find a critical limit reference source to quote against even from our customer. Can anyone point me in the right direction.
Thanks
Steve