Choosing the right composition of gases to make a bag of rice last a lot longer: it’s almost an art form. In Modified Atmosphere Packaging (MAP), the air inside the package is carefully adjusted to help preserve food quality, safety, and shelf life.
In this blog post, we will take a closer look at the gases that are used in MAP and how they help to preserve the quality and safety of food products. From commonly used gases such as oxygen and carbon dioxide to less familiar options like argon, each gas plays a specific role in food preservation.
The 3 gases used in Modified Atmosphere Packaging
-
Oxygen (O₂)
Oxygen is the most common gas used in MAP. It is typically used to preserve the color, flavor, and texture of the food. By carefully adjusting the oxygen level inside the package, oxidation can be slowed down or, in some cases, prevented altogether. -
Carbon Dioxide (CO₂)
Carbon dioxide is another common gas used in Modified Atmosphere Packaging. Its main function is to prevent the growth of microorganisms that can cause spoilage and discoloration of the food.
In addition, carbon dioxide slows down enzymatic reactions, which helps maintain the flavor and aroma of food products.
Check out our article on the role of carbon dioxide in MAP. -
Nitrogen (N₂)
Nitrogen is an inert gas commonly used in MAP to displace oxygen. Because nitrogen does not react with food, it helps prevent oxidation without affecting taste or smell.
It is also used to create a stable atmosphere around the product, protecting it from absorbing external odors and helping the package maintain its shape over time.
Read our full blog on how nitrogen extends shelf life.
Other gases used in Modified Atmosphere Packaging
Besides oxygen, carbon dioxide, and nitrogen, other gases such as methane, ethylene, and propylene are used in MAP. However, these gases are not commonly used because they do not provide preservation properties.
Is Argon Used in Modified Atmosphere Packaging?
The use of argon (Ar) gas in modified atmosphere packaging has gained interest in recent years. Argon can be used as a supplement to CO₂–N₂ mixtures or, in some cases, as a substitute for nitrogen (N₂ ). It has been approved for use in MAP within the European Union.
Like nitrogen, argon is inert, odorless, and tasteless. However, argon is more effective at displacing oxygen, which may offer additional protection against oxidation. Some studies suggest that argon can influence biochemical processes by interacting with oxygen-related enzyme activity.
Research has shown promising results when argon was tested in MAP applications for products such as chicken breast. Despite this, argon is still not widely used in food packaging, mainly due to higher costs and limited availability. Read the full research here.
Outside of food packaging, argon is more commonly used in industrial applications such as welding and lighting. It is also used in wine packaging, where argon displaces oxygen in the bottle, helping to preserve the wine’s flavor and aroma by slowing down oxidation.
Finding the Right Gas Mixture for Your Product
Selecting the right gas composition for modified atmosphere packaging requires expertise. Each product has different preservation needs, and even small adjustments in gas levels can significantly impact shelf life and quality.
If you are interested in learning how MAP can extend the shelf life of your products and which gas mixture is most suitable, feel free to contact our team for expert advice.
