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MAP in the Bakery Industry

MAP (Modified Atmosphere Packaging) 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 bakery products’ shelf life, improving quality and minimising waste. Our experts will help you choose the right food gas mixtures, depending on your products and production processes.

Freshline Interactive Selector
Freshline® Bakery brochure (670 KB, PDF)
MAP overview
MAP data sheet
Freshline® Superfresh Solutions

Other Applications

Product NameDescription/BenefitsDownloads
Gases

Carbon Dioxide

Carbon dioxide inhibits the growth of most aerobic bacteria and moulds. Generally speaking, the higher the level of CO2, the longer the achievable shelf-life. However, CO2 is readily absorbed by fats and water - therefore, most foods will absorb CO2. Excess levels of CO2 in MAP can cause flavour tainting, drip loss and pack collapse. It is important, therefore, that a balance is struck between the commercially desirable shelf-life of a product and the degree to which any negative effects can be tolerated. When CO2 is required to control bacterial and mould growth, a minimum of 20% is recommended.

Carbon dioxide inhibits the growth of most aerobic bacteria and moulds. Generally speaking, the higher the level of CO2, the longer the achievable shelf-life. However, CO2 is readily absorbed by fats and water - therefore, most foods will absorb CO2. Excess levels of CO2 in MAP can cause flavour tainting, drip loss and pack collapse. It is important, therefore, that a balance is struck between the commercially desirable shelf-life of a product and the degree to which any negative effects can be tolerated. When CO2 is required to control bacterial and mould growth, a minimum of 20% is recommended.

Nitrogen

Nitrogen is valued both as a gas for its inert properties and a liquid for cooling and freezing. Virtually any industry can benefit from its unique properties to improve yields, optimise performance and make operations safer. Our experienced applications teams across the globe can use their knowledge of your industry and application to provide you with a nitrogen supply and technology solution to meet your unique needs.

Nitrogen is valued both as a gas for its inert properties and a liquid for cooling and freezing. Virtually any industry can benefit from its unique properties to improve yields, optimise performance and make operations safer. Our experienced applications teams across the globe can use their knowledge of your industry and application to provide you with a nitrogen supply and technology solution to meet your unique needs.

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: to maintain a 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: to maintain a fresh, natural colour (fresh meat), to maintain respiration

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