Products Description
YOME-OE is a non-iron based absorber with sterilization capability, offering multi-effect protection. It is effective not only against aerobic microorganisms such as mold, but also against anaerobic bacteria.
Traditionally, oxygen absorbers are used to inhibit mold growth and extend product shelf life. However, in many baked foods-such as pizza bases, cakes, and bread-normal oxygen absorbers have limited effect. This is because facultative anaerobic and anaerobic microorganisms, including certain types of yeast, can survive and multiply even in iron-free, oxygen-depleted environments.
YOME-OE is specifically developed for baked foods
It creates an oxygen-free environment to suppress spoilage.
It releases CO₂ to maintain package integrity and prevent collapse caused by oxygen reduction.
It provides a sterilization effect, adding an extra layer of protection against microbial spoilage.
Passes metal detection, making it fully compatible with standard food safety inspection processes.
With these combined functions, YOME-OE significantly extends the shelf life of baked products while ensuring their quality and appearance.
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