Modified Atmosphere Packaging (MAP)  [ Return towards  Applications  ]

Getting technical

Once food comes in contact with air, it can suffer physical, enzymatic, microbiological and biochemical deterioration.

 

Modified Atmosphere Packaging (MAP) is a process for packaging foodstuff with a gas or gas mixture to replace the air inside the package and reduce or eliminate product deterioration. It focuses on solid and pastry foodstuffs.

 

MAP preservation techniques can be used for the following products:

 

·          Meat and delicatessen products;

·          Pizzas;

·          Bakery and pastry products;

·          Grated cheeses;

·          Pre-prepared vegetables;

·          Cooked dishes;

·          Peanuts;

·          Milk powder;

·          Coffee; and

·          Potato flakes

 

MAP maintains non-perceptible qualities in packaged foods, such as protection against micro-organisms and also the perceptible qualities such as:

 

·          Appearance;

·          Color;

·          Texture; and

·          Taste

 

The matrix below describes the type of gas for the type of degradation.

 

 

To use MAP, you must own or acquire a packaging machine and a source of film to protect the product. The diagram below maps the pathways:

 

Air Liquide and MAP gases

MAP is used globally but has different levels of penetration in different markets due to the differences in consumers’ habits. However, it is still the packaging choice in many countries.

 

 

Below are the key advantages of using MAP: