Effectiveness of AGELESS™

AGELESS™ prevents food colors from changing.

Oxidation of food causes its color to change. Natural pigments such as the chlorophyll (green) and carotenoids (red) change their colors rapidly, which is promoted by light and heat. Packaging with AGELESS™ prevents the discoloration of food.

 

Picture: AGELESS™ prevents color changes of noodle

Prevents color changes (25℃ x 1 month)

  

Picture: AGELESS™ prevents color changes of sliced ham

Prevents color changes (5℃ x 1 month)

  

Picture: AGELESS™ prevents color changes of salmon roe

Wards off harmful insects (25℃ x 1 month)

  
 

Change in dried Welsh onions with age

Graph: The temporal change of chlorophylls in dried leeks

  

Change in the carotenoids in dried laver with age

Graph: The temporal change of carotenoids in dried laver

  
 

Change in the color of sausage with age, at different oxygen concentrations

Graph: The temporal change in the color of beef jerkies

5: Fast color
4: Change the color silghthy
3: Change the color
2: Change the color more
1: Change the color still more

  

Change in the color of beef jerky with age

Graph: The temporal change in the color of sausages, at different oxygen concentrations

  
Inquiries Concerning
Products

Inquiries Concerning Products

Specialty Chemicals Business Sector
Oxygen Absorbers Division 　
TEL：+81-3-3283-4867 / FAX：+81-3-3287-1785

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