| Q1: Why should I use EverFresh in my long term food packaging system? |
Oxygen is vital to life not just for humans but for the microorganisms as well.
There is about 20.9% of oxygen in the air, and it is hard to eliminate oxygen completely
when packaging even with vacuum seal.
Thus it is important to remove residual oxygen in the
package to prevent microorganisms to grow and spoil the valuable product. EverFresh
removes residual oxygen inside the package so that keeps the product AS WAS. |
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| Q2: Why EverFresh instead of vacuum packing or nitrogen flushing? |
EverFresh is by far the easiest, safest, and overall the least expensive way to reduce the oxygen
content of an atmosphere to maintain the quality of packaged items. Comparison between each packaging
method is listed in the table below.
| Packaging Method |
Result |
Benefits |
| Gas Flushing |
Achieves approximately 0.5 to 5.0% residual oxygen |
Provides some control of aerobic microbial growth* |
| Vacuum & Back Flush |
Achieves as little as 0.1% residual oxygen |
Controls aerobic microbial growth temporarily* |
| EverFresh |
Reduces and maintains oxygen content in packaging to below 0.01% |
Eliminates aerobics microbial growth and oxidative chemical reactions in packaging |
| * Mold has been shown to grow in 20 days at 25 deg C at 0.2% residual oxygen
(From "Techniques for the preservation of food by employment of an oxygen absorber,"
Nakamura and Hoshino, 1983)
|
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| Q3: Is EverFresh harmless to body? |
EverFresh has been thoroughly tested and proven to be harmless to body.
Upon request, a copy of approval letter from FDA will be provided.
view Lab Report
view MSDS
|
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| Q4: Are there different types of EverFresh? |
Yes. There are several kinds of EverFresh.
In the table below, different types of EverFresh are described
with their features and proposed applications.
| Type |
Description |
Feature |
Application |
| E type |
Moisture Dependent Type |
• Moisture-activated
• Use for moist food
• Maximum exposure time: 12 hrs in dry environment
• Only activates with moisture thus eliminating the risk of reduced effieiency in air prior to packaging
• If used with low-moisture foods, it may cause slight dryness |
Hams and Sausages, Bread, Rice cakes, Moist noodles, Fish cakes etc.
|
| H type |
Self Working Type |
• Activated by air regardless of moisture levels
• Can be used with both moist and dry foods
|
Beef Jerky, Cookies, Bread, Nuts, Grains, Flour, etc |
| G type |
Gas Absorbing Type |
• Maintains the freshness of foods
by absorbing both carbon dioxide and oxygen gas
• Prevents package swelling (from
excess gas) and food de-colorization
|
Coffee, KimChi, Soybean Sauce |
| BC type |
Helps control aerobic microbial and bacterial growth |
• By eliminating oxygen, it
inhibits aerobic microbial/bacterial growth
|
Fish cakes, cooked and uncooked meats and poultry, moist cold noodles, etc |
| ET type |
Absorbs ethylene gas |
• Extends shelf-life of fruits,
vagitables and flowers in a packaged or bulf form
• Removes unwanted ethylene gas
that cause fruits to ripen prematurely, resulting in spoilage
|
Frutis, Vegetables and Flowers, etc |
|
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| Q5: Why do I need to use high oxygen barrier film with EverFresh? |
EverFresh is very sensitive to oxygen and 20.9% of air is composed of oxygen. Oxygen Transmission Rate
(OTR) is varied by type of packaging material. Thus use of low oxygen barrier film with EverFresh is
like left EverFresh in the air. Low oxygen barrier film only slows down exhaustion time of EverFresh packet.
However with use of high oxygen barrier film, EverFresh keeps contents fresh and extends shelf life much longer.
Although required OTR is various for different contents and kind of film, OTR 15 or less is required for
long-term preservation. |
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