Packaging in an inert gas atmosphere of powdered milk and powdered milk-based products, such as baby formula, takes place all over the world. How and why is our vacuumizing and gassing equipment an ideal solution to extend the shelf life of these types of products?
Powdered milk can only be kept for a limited period of time. Oxidation of the milk fat causes decay, which happens under the influence of oxygen that is present in the surrounding air (externally) or within and partly dissolved in the actual powder (internally). A solution to this problem is to dispel the air (that contains oxygen) from the packaging by means of nitrogen, carbon dioxide or a mixture of these. The process needs to replace the internal air with inert gas and the packaging is hermetically sealed afterwards. Terlet's vacuumizing and gassing equipment fully meets those requirements to achieve the desired extended shelf life of powdered milk. How does it function in more detail?