One: opacity

In addition to triggering deterioration reactions in foods, light also causes changes in proteins and amino acids.

The exposure of vitamin C to light makes it easier to interact with other food ingredients, resulting in a large loss.

According to the analysis, the loss of vitamin C in clear glass bottles is 14 times higher than that in dark bottles.

Light will also cause milk to produce oxidative odor, as well as nuclide, methionine and other pyrolysis and loss of nutritional value,

The lightlessness of the tin can makes the preservation rate of vitamin C the highest.

Two: good sealing

The barrier of packaging containers to air and other volatile gases is very important for the preservation of nutrients and sensory quality.

The comparison of various juice packaging containers showed that the oxygen permeability of the container directly affected the Browning and vitamin C preservation of the juice.

Vitamin C preservation is better in metal cans, glass bottles and aluminum foil laminated cartons with low oxygen transmission rate.

Among them, iron cans are the best.

Three: the reduction of tin

The tin in the inner wall of the tin plate will interact with the oxygen remaining in the container during filling, reducing the chance of the food ingredients being oxidized.

The reducing effect of tin has a good preservation effect on the flavor and color of light fruits and juices.

Therefore, the use of unpainted iron cans in juice cans is better than other packaging juice cans nutritional preservation,

The Browning change is slight, the acceptability of flavor quality is better, and the storage period is extended.