Designed primarily to prolong the shelf life of food, oxygen absorbers prevent the change of color in food products, stop oils in foods from becoming rancid, and prevent the growth of oxygen-using aerobic microorganisms such as fungi.
Oxygen supports the growth of microorganisms and causes changes in color and rancid odors in packaged foods. Plastic packaging is less able to exclude oxygen from packaged foods than are the older glass and metal containers. Oxygen absorbers absorb oxygen and effectively reduce the aerobic environment to 0% oxygen. Aerobic bacteria and fungi are unable to grow in this environment. This will drastically extend the shelf life of food storage.
The advantages of oxygen-absorbing sachets versus vacuum packaging are that the food products are not crushed or squeezed and its simplicity of use.