Japan developed a new type of preservative

Japan has developed a new type of antistaling agent that can inhibit the growth of microorganisms such as aerobic and anaerobic gases. It is easy to use and does not affect the flavor of foods, enabling foods to be preserved for a long period of time.
The method for producing a preservative is produced by adding ethanol to a deoxidizer comprising a low molecular weight phenol compound and activated carbon as a main component by a specific method. That is, in ethanol, a low-molecular-weight phenol compound is dissolved in advance, and activated carbon and Na2CO3·10H2O are mixed in the solution.
This deoxygenation preservative can reduce the oxygen concentration in the sealed container to 0.1% or less within 24 hours, and produces a deoxidizing effect in an extremely short time. The ethanol in the preservative has anti-microbial growth, antiseptic and disinfecting effects, and its preservation effect is better than the direct addition of alcohol in the food, and will not reduce the value of the commodity due to the strong taste of the wine. Therefore, the amount of ethanol used is much lower than that of ethanol alone as a preservative.
The preservative is also superior to the deoxidizer of a single material, and a single deoxidizer is sealed together with the food to absorb oxygen in the gas barrier bag, and the free oxygen in the closed system is removed to prevent food from mildew, microbial growth, oxidation of the oil, and food protection. Discoloration, taste change, deterioration. However, there are not only aerobic microorganisms but also anaerobic microorganisms and gas-producing microorganisms that cause food deterioration. A single deoxidizer has no inhibitory effect on these microorganisms.
This kind of food preservative, which was invented in Japan, is filled in a sachet made of an air-permeable film and a bottle that is air-permeable, and then used together with the food in an airtight container. In order to prevent the deoxidation efficiency from being lowered, it is required that the mixing operation of each component and the bagging operation of the mixture be performed under a N2 or CO2 atmosphere.