What Gas is Used in Modified Atmosphere Packaging?

Modified Atmosphere Packaging (MAP) typically uses three gases: nitrogen, carbon dioxide, and oxygen. 

These gases are used in different combinations to extend food shelf life and maintain product quality.

In this guide, you’ll learn about different gas mixtures and which products they’re used for. We’ll also cover some lesser-known but important gases, after which you’ll see how to choose the right option for your application.

The Three Essential Gases in MAP

The key modified atmosphere packaging gases are nitrogen, carbon dioxide, and oxygen, and each plays a specific role in food preservation. 

Nitrogen is the backbone of most MAP applications. It’s an inert gas that displaces oxygen, creating a protective barrier around the product. By filling the space that would otherwise be occupied by oxygen, nitrogen for modified atmosphere packaging helps prevent oxidation that can lead to spoilage and rancidity. Nitrogen for MAP is particularly effective for products like potato chips, cuts, and most snack foods. 

Carbon dioxide is the antimicrobial specialist in MAP. It dissolves into the food’s surface moisture, creating a slightly acidic environment that inhibits bacterial growth. This makes it especially valuable for packaging foods like meat, poultry, and fish.  But too much CO2 can cause package collapse, so finding the right balance is key.

Oxygen is often minimized in MAP applications, though it’s not always the bad guy. Some products like red meat need a certain amount of oxygen to maintain their appealing red color. The trick is using the right approach for your needs – high-oxygen MAP (typically between 70-80% oxygen with 20-30% CO2) maintains fresh red meat’s appealing color for retail display, while low-oxygen MAP (approximately 70% nitrogen, 30% CO2) may provide longer shelf life for certain applications.

Specialized Gases for Specific Applications

While the big three gases handle most MAP applications, some use cases call for specialized solutions. That’s where argon or carbon monoxide can be used as an effective gas for modified atmosphere packaging.

Argon, one of the noble gases, is sometimes considered for specialized MAP applications. Its higher density compared to nitrogen could provide better oxygen displacement, though its commercial use in food packaging remains limited compared to the primary gases.

Fun fact: Argon is the third most abundant gas in Earth’s atmosphere, and it’s the same gas used in light bulbs to prevent filaments from oxidizing – a similar protective role it plays in food packaging!

Carbon monoxide can be used in small amounts as a gas for MAP to maintain the red color of meat products. But its use is strictly regulated and not permitted in all regions due to safety and consumer protection concerns.

How to Choose the Right Gas Mixture

There’s no one-size-fits-all gas mixture for your MAP application – the ideal combination depends on:

• Type of product
• Desired shelf life
• Storage conditions

Fresh produce typically requires a different gas mixture than meat products. For example, fresh-cut salads might use a mixture of 80-90% of nitrogen and small amounts of oxygen and carbon dioxide to allow for respiration while preventing spoilage.

To choose the best mixture, work with a supplier who can help you determine what’s best for your specific products. They should consider different factors to recommend the most effective solution, such as: 

• Product composition
• Packaging materials
• Storage temperature
• Target shelf life

Why Proper Gas Selection Matters

The right combination of gases can significantly extend shelf life, reduce waste, and maintain product quality from packaging to consumption. 

Take meat packaging as an example. Using the wrong gas mixture could lead to issues like discoloration, off-flavors, and premature spoilage. With the right combination – whether high-oxygen MAP for retail display or low-oxygen MAP for extended shelf life – you can maintain product quality while preventing bacterial growth.

With MAP gases, precision matters – and choosing the right gas mix is one of the easiest ways to protect both your product and your profits.

Nick Vasco

Nick is an experienced B2B writer who brings his skill for crafting clear, easily digestible content to the industrial gas space.