Preserve Freshness, Prevent Discoloration & Extend Shelf Life Naturally

Chocolates and candies are beloved treats but are highly sensitive to oxygen exposure. Oxygen can cause fat bloom, color fading, and flavor deterioration, leading to a stale or unappealing product. Additionally, moisture and oxygen promote microbial growth and sugar crystallization, which reduce product quality.

Using Oxygen Absorbers in the packaging of chocolates and candies helps maintain their original taste, texture, and appearance, while naturally extending shelf life and preventing spoilage.

Benefits of Oxygen Absorbers in Chocolate & Candy Packaging

• Prevents Fat Bloom & Discoloration: Stops oxidation that causes white streaks or spots on chocolate
• Maintains Flavor & Aroma: Protects delicate cocoa and sugar flavors from degradation
• Prevents Sugar Crystallization & Moisture Damage: Controls moisture and oxygen inside packaging
• Extends Shelf Life Naturally: Ideal for premium chocolates and confectionery exports
• Supports Clean Label Initiatives: Avoids chemical preservatives or additives
• Protects Product Integrity During Transport: Ensures quality remains consistent in different climates

Recommended Packaging Types

• Foil-lined pouches with oxygen absorbers
• Heat-sealed laminated bags with absorber sachets
• Resealable candy bags with oxygen control
• Rigid boxes with inner oxygen absorber inserts
• MAP packaging combined with oxygen absorbers for added protection
• Common oxygen absorber sizes: 10cc to 100cc, depending on product volume and packaging type.

Food-Safe Certified Absorbers

We supply Chunwang Oxygen Absorbers that are:

DMF-free, ROHS compliant, SGS tested, and ISO certified

Safe for use in animal feed packaging

Widely trusted by feed manufacturers and distributors

Trusted By:

Premium chocolate brands

Candy manufacturers

Confectionery exporters

Gift box and seasonal product packers

E-commerce sweet sellers

Want to keep your chocolates and candies fresh, glossy, and delicious longer?