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Odor, Discolorization, and Mold Inhibitor Packaging
Odor, discolorization, and mold growth reduce shelf life of packaged foods in the packaged food industry. Package contents, especially those containing some fats and oils, are vulnerable to this problem. This technology incorporates aldehyde and sulfide scavenging compounds in the film packaging. The scavengers are suitable for both shrink and non-shrink film. The technology can also be used in cap liners or inserts.oily foods snack subject limited shelf life due rancidity degradation oxidation

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