|Water degassing - a brief overview|
Water is the basis of every drink. Oxygen can be removed from the water without too much difficulty and it represents the best value method for ensuring good product quality right from the start. The expression "degassed water" refers to the reduced oxygen content.
Oxygen in foodstuffs
Bei During the production of foodstuffs it is essential that the oxygen content is kept as low as possible. The presence of oxygen encourages aerobic germs such as mould fungus. Oxygen also has an unfortunate effect on the colour and taste. This is particularly true if long heat treatment is necessary. Oxygen reacts oxidatively with the amino acid methionine, ascorbic acid (vitamin C), flavonoids (secondary plant products) and unsaturated fats and lipids. Oxygen also encourages photosensitised oxidation (triggered by visible light) in foodstuffs with transparent packaging. The shelf life of foodstuffs is thus strongly dependent on the residual oxygen content.