Modified Atmosphere Packaging

Extendapak®

Linde Food Gases

The use of modified atmospheres to replace air in food packages is applicable to many types of food. Controlling food spoilage is complex and more than one gas may be appropriate for the same application. However, specific packaging conditions and shelf life extension requirements play a role in determining which one is most suitable for a given application. Linde's Extendapak® gases are used by food processors and packagers to extend the shelf life of their products.
These gases include pure nitrogen, carbon dioxide and oxygen or a mixture of these products and function to displace unwanted atmospheric gases when used in a Modified Atmosphere Packaging (MAP) process. MAP represents only one aspect of what a food processor can use to ensure that high quality and safe food reaches the marketplace and, ultimately, the consumer.

Most importantly, MAP does not eliminate or reduce the processor’s responsibility for food manufacturing practices. In fact, the opposite is true. MAP is only appropriate for plants producing the cleanest of products. No gas combination in the package will ever reverse a food's poor microbial condition. At its best, MAP will only extend the keeping quality of a food. Linde has also developed other gas technologies for food applications.
Please contact your Linde representative for further information on:
  • Cryogenic freezing and chilling operations
  • Mixer and ingredient cooling
  • Beverage sparging, inerting and carbonization
  • Water treatment
  • Ozone for chill bath and wash water sterilization
  • Hydrogen generation for oil management
  • Oxygen for aquaculture
Product - Gas Cross Reference Table
Product Extendapak Food Gas Storage temperature
Read meats* 14, 15, 16, 30, 32, 38 0-5 °C (32-41 °F)
Poultry 2, 12, 13, 14, 15, 16 0-2 °C (32-36 °F)
Fresh Fruits 1, 44, 47, 49, 50, 51, 57, 70 5-10 °C (41-50 °F)
Processed Meats 2, 12, 14, 15, 16, 23, 24, 26,28, 30, 31, 32, 33, 34 0-5 °C (32-41 °F)
Dairy Products 2, 12, 14, 15, 16, 23, 24, 26, 28 1-3 °C (34-37 °F)
Dry & Dehydrated Foods 1, 12, 16, 28 Ambient
Prepared Foods 12, 14, 15, 16, 24, 26, 28 0-5 °C (32-41 °F)
Bakery Products 1, 10, 12, 13, 14, 15, 16,24, 25, 26, 27, 28 Ambient
Fresh Vegetables 1, 41, 42, 47, 48, 49, 50, 51, 70 0-5°C (32-41°F)

Find your gas by food:

Red Meats
Type Gas No. Cylinder Style Content m3/ft3 Pressure psig/bar CGA MSDS Regulator Recommendation
Beef (Retail*) EX 30 T 10.36 / 374 2640 / 182 296 E-6232 2000 Series
K 7.62 / 275 2200 / 152 296
EX 32 T 10.36 / 374 2640 / 182 296
K 7.62 / 275 2200 / 152 296
EX 38 T 6.10 / 220 1464 / 101 296
K 5.43 / 196 1464 / 101 296
Beef, Lamb, Pork, Veal EX 16 T 5.76 / 208 1464 / 101 580 E-6231 2000 Series
K 5.13 / 185 1464 / 101 580
EX 15 T 7.41 / 267 1956 / 135 580
K 6.60 / 238 1956 / 135 580
EX 14 T 9.36 / 338 2640 / 182 580
K 7.01 / 253 2640 / 182 580

* Cuts that are targeted to immediate retail display are best in EX 30, 32, or 38.br When “bloom” is not necessary, mixtures 16, 15 and 14 are recommended.

When more than one Extendapak number is referenced, mixtures should be evaluated in the same sequence as listed. Mixtures are prepared with the same care as Certified Standard grade, however analyses are not reported.

Poultry - Chicken, Cornish Hens, Duck, Turkey
Type Gas No. Cylinder Style Content m3/ft3 Pressure psig/bar CGA MSDS Regulator Recommendation
Chicken, Cornish Hens, Duck, Turkey (master pack) EX 2 K 10.36 / 374 2640 / 182 296 E-6232 2000 Series