Roasted nuts are rich in unsaturated fatty acids, vitamins, and trace elements, and consuming a moderate amount of nuts daily can prevent a variety of diseases. However, due to the presence of fats, nuts are also vulnerable to oxygen erosion and oxidation, especially in high humidity environments, which often leads to mold. This is extremely detrimental to consumer health, and regulatory authorities have investigated and reported many cases in recent years, which require food processing companies to pay special attention.

Here are some challenges that the roasted nut industry often faces:

When purchasing raw materials for nut and dried fruit snacks, pay attention to the moisture content of the raw materials and keep it within a reasonable range to avoid excessive moisture and mold during stacking and storage. Reduce the residual oxygen content in the product packaging to effectively extend the shelf life and slow down the rate of peroxide value increase, fully ensuring the freshness, taste, and nutrition of the nuts. Among them, the most commonly used is the built-in oxygen absorber, which can control the oxygen content in the packaging below 0.1%, effectively avoiding the oxidation of fats. When selecting oxygen absorbers, dry oxygen absorbers are suitable for mixed nuts and other needs to control moisture migration; continuous oxygen absorbers are suitable for line packaging needs; and organic oxygen absorbers are suitable for tank deformation requirements.

Specific solutions can be found in the following products.