CO2 Absorbers For Packaged Products
ATCO CO2 Absorbers irreversibly absorb carbon dioxide from package headspace to less than 0.1%. The absorbers remain active throughout the shelf life of the product to maintain the CO2 free atmosphere. These are ideal for products that generate CO2 and can prevent pack inflation.
Prevent Pack Inflation In Carbon Dioxide Generating Products
What makes a sealed pack swell on the shelf when nothing has gone wrong? Carbon dioxide. Freshly roasted coffee gives it off for days, fermented products carry on producing it, and respiring produce generates it continuously. The pack inflates, looks spoiled, and gets rejected by the retailer or the shopper even though the product is fine.
ATCO CO2 absorbers remove carbon dioxide from the headspace irreversibly, down to less than 0.1%, and stay active for the whole shelf life so the pack keeps its intended shape.
How CO2 Absorbers Stop Packs Bloating
What Problem Do CO2 Absorbers Solve?
Some products generate far more carbon dioxide than they need after packing, and the excess causes pack inflation, seal stress and burst packs in transit. Where the product itself is the source — the pack, not the atmosphere — removal is the only practical answer, because you cannot flush out a gas that is still being made. The classic case is coffee, where freshly roasted beans and grounds continue to release carbon dioxide for days after packing. Fermented products, some cheeses, and respiring fresh produce present the same challenge from different mechanisms.
CO2 Absorbers Versus One-Way Degassing Valves
One-way degassing valves are the established solution for coffee and remain the industry default, but absorbers offer an alternative or a complement, particularly in formats where a valve is impractical to fit or adds unwanted cost per pack. ATCO CO2 absorbers reduce headspace carbon dioxide to below 0.1% and remain active throughout shelf life, so late-stage generation is captured as well as the initial burst — something a valve, which only releases pressure once a threshold is reached, does not do continuously. Absorption is irreversible, so the gas is not released back into the pack under temperature change during transport or storage.
Who Needs CO2 Absorbers, And Why
Coffee roasters, cheese producers and anyone packing fermented or respiring products are the core users, and the decision usually comes down to format: absorbers suit packs where a valve does not fit the design or where an existing valve is being overwhelmed by unusually high outgassing. Capacity is specified against the volume of carbon dioxide the product actually generates, established by testing rather than estimating from a general table, since generation rate varies by roast level, fermentation stage or respiration rate.
Key Points
- Irreversibly absorbs carbon dioxide from pack headspace to below 0.1%
- Prevents pack inflation, bloating and burst packs in transit
- Remains active throughout the shelf life of the product
- No release of absorbed gas under temperature or pressure change
- Suited to coffee, fermented products, cheese and respiring produce
- An alternative or complement to one-way degassing valves
- Capacity specified against measured gas generation
- Reduces seal stress and transit damage
- Available in formats for hand or automatic application
FAQs About CO2 Absorbers And Pack Inflation
Why does my packaging inflate after sealing?
Because the product is generating carbon dioxide inside the pack. Freshly roasted coffee outgasses for days, fermentation continues after packing, and fresh produce respires. The gas has nowhere to go, so the pack expands.
How low do CO2 absorbers take the level?
To less than 0.1% of the pack headspace, and they stay active for the whole shelf life rather than saturating early.
Should I use an absorber or a degassing valve for coffee?
Valves are the established route and work well, but they add cost per pack and are not practical in every format. Absorbers are worth considering where a valve does not suit the pack design, or alongside one where outgassing is unusually high.
Can absorbed carbon dioxide come back out of the pack?
No. Absorption is irreversible, so the gas is not released back during a warm shipment or a temperature swing in storage.
How do I know what capacity I need?
It depends on how much carbon dioxide your product generates and over what period, which varies with roast level, fermentation stage or respiration rate. We test against your actual product rather than working from a table.
Can I use CO2 absorbers and oxygen absorbers together?
Yes, and many products need both, since oxidation and pack inflation are separate problems. We can advise on the right combination for your pack.
