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Carbon Dioxide

MAP in the Bakery Industry

MAP (Modified Atmosphere Packaging) is food packaging in which the earth’s normal breathable atmosphere has been modified in some way. Usually combined with lowered temperatures, it is a highly effective method for extending the shelf-life of food. Air Products' Freshline® food grade gases will help extend your bakery products’ shelf life, improving quality and minimising waste. Our experts will help you choose the right food gas mixtures, depending on your products and production processes.

Freshline Interactive Selector
Freshline® Bakery brochure (670 KB, PDF)
MAP overview
MAP data sheet
Freshline® Superfresh Solutions

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Carbon Dioxide

Carbon dioxide inhibits the growth of most aerobic bacteria and moulds. Generally speaking, the higher the level of CO2, the longer the achievable shelf-life. However, CO2 is readily absorbed by fats and water - therefore, most foods will absorb CO2. Excess levels of CO2 in MAP can cause flavour tainting, drip loss and pack collapse. It is important, therefore, that a balance is struck between the commercially desirable shelf-life of a product and the degree to which any negative effects can be tolerated. When CO2 is required to control bacterial and mould growth, a minimum of 20% is recommended.

Carbon dioxide inhibits the growth of most aerobic bacteria and moulds. Generally speaking, the higher the level of CO2, the longer the achievable shelf-life. However, CO2 is readily absorbed by fats and water - therefore, most foods will absorb CO2. Excess levels of CO2 in MAP can cause flavour tainting, drip loss and pack collapse. It is important, therefore, that a balance is struck between the commercially desirable shelf-life of a product and the degree to which any negative effects can be tolerated. When CO2 is required to control bacterial and mould growth, a minimum of 20% is recommended.

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