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Why Is Argon Gas Used in Food Processing?

Argon, a lightweight gas, can preserve foods by protecting them from the ravages of oxidation. Replacing the oxygen in packages or bottles with argon gas can keep these foods from reacting with oxygen, keeping them fresher longer.

  1. Inert Gas

    • Universal Industrial Gases describes argon as one of a class of light gases known as "inert." Inert gases have very little interaction with other substances, making them good preservatives.

    Preservation

    • Food goes stale when it reacts with oxygen. When packers replace the oxygen in the container with argon, the gas fills the empty space in the package and shields food from spoilage, according to a Daily Telegraph article.

    Food Packaging

    • Lettuce, meats and snacks packed with argon last up to 25 percent longer than unpreserved foods, while packaged pizza can remain fresh 50 percent longer.

    Wine Packaging

    • BeverageFactory.com says injecting argon into wine bottles to displace the oxygen preserves the wine better than other gas-based preservatives.

    Argon vs. Nitrogen

    • The Daily Telegraph article explains that while nitrogen traditionally has served as a similar preservation medium, argon's greater density makes it even more efficient as a preservative agent.

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