: : Why food decays : :

USii Produce Bag successfully solved the long-standing pain of preserving fresh produce that troubled housewives for so long. Now, how about the preservation of other foods?
Usii is coming to the rescue! After studying the reasons behind the decay of food and methods of food preservation we found that oxygen is the root cause. Inventing a product that can mitigate oxygen from permeating through, we have created an Oxygen Barrier Bag that can completely retain the fresh flavor of food while keeping in nutrition at the same time.

Oxidation caused of the rancid odor of nuts

Nuts are 40-80% composed of unsaturated fatty acids. These unsaturated fatty acids are beneficial to the human body. When unsaturated fatty acids are oxidized due to the radiation effect of the sun or contact with oxygen in the air, Hydroperoxides are generated, which are then decomposed into aldehydes, and ketones. These substances cause a rancid aroma. When the oil is oxidized some fatty acids will be released, which will increase the acidity of the oil and destroy the nutrients in the food. Therefore, when the nut starts to have a rancid odor it means that the quality of the nut is declining.

Oxidation caused of meat rotting

Meat will deteriorate after long-term storage because oxygen free radicals react with meat protein, fat and other components, changing the original properties of these molecules. Most people think that as long as the meat is frozen, it can delay preservation, this is not the case; because the low temperature can delay the growth of microorganisms, but if the preservation tool does not block oxygen, the lipolytic enzyme that causes fat oxidation rancidity is still active at -30. Long-term freezing still has the problem of deterioration of fat and oil, especially meat that has been frozen for a long time.

Oxidation caused of bacteria and mold growth

There are many large and small mold and bacteria particles in the air. When they fall on the food and are in an oxygen-rich condition and humid climate, the food will easily spoil or become moldy.

: : Technology : :

Oxygen Barrier Technology

: : Other Tests : :

Refrigerated / Room temperature test

Oxygen Barrier Bag

The anti-oxidation technology is used to extend food preservation time. The growth of Microorganism is based on moisture, temperature, oxygen and the nutrition of the food itself to survive. Therefore, a low oxygen environment and refrigeration inhibit the growth of bacteria and microorganisms.

Instruction of use

Product Dimensions

Cautions

  • >< Do not mix different foods together as they will affect each other's preservation performance. >< Preservation performance differs for different types of food, condition upon purchase, storage conditions, and storage amount. ><

  • >< Preservation effect decreases as room temperature exceeds 25°C. Do not use this product when room temperature exceeds 30°C. >< When storing raw or cooked food, store in fridge or freezer. >< Do not recommend storing these foods in room temperature conditions. ><

  • >< This product is not suitable for fruits and vegetables. Please use USii Produce Bag for produce storage. >< Please hand wash. Do not wash with a dishwasher. >< Suitable for sous vide cuisine up to 70°C. ><

  • >< Store in cool areas away from sunlight and heat. Please use as soon as possible upon opening. >< Keep out of reach from children to avoid danger of suffocation. ><
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