among others available. Typical reasons to use a non-ferrous variant would include the packaging of products intended for international shipping where metal detection would pose a problem; a desire to reduce the odor associated with ferrous carbonate; or dietary products where contact with iron should be avoided. Ascorbic acid is often used to scavenge oxygen for generation of anaerobic environments for microbiology. Benefits of oxygen scavengers Helps retain fresh-roasted flavor of coffee and nuts Prevents oxidation of spice oleoresins present in spices themselves and in seasoned foods Prevents oxidation of vitamins A, C and E Extends life of pharmaceuticals Inhibits mold in natural cheeses and other fermented dairy products Delays non-enzymatic browning of fruits and some vegetables Inhibits oxidation and condensation of red pigment of most berries and sauces Oxygen deprivation contributes to a pest-free environment in museums Oxygen scavenging technology can quickly reduce oxygen levels in sealed containers to below 0.01%. Typical uses Pharmaceuticals and vitamins Medical diagnostic kits and devices Potassium Metabisulfite is often used in the wine industry to both scavenge oxygen and provide a layer of gas that separates wine from oxygen. Foods prone to rancidification, including: Nuts and snacks Whole fat dry foods Processed, smoked and cured meats (including jerky and dried meat nuggets) Cheeses and dairy products Spices and seasonings Flour and grain items Other foods, including Fresh and precooked pasta and noodles Birdseed and pet food Breads, cookies, cakes, pastries Candies and confectioneries Coffee and tea Dried fruits and vegetables Artwork preservation Preserving solderability of electronic parts Sachets Plastic sachets offer greater protection than paper as they are not prone to disintegrating in products with high fat contents. See also Active packaging Desiccant Oxygen transmission rate Scavenger (chemistry) References Packaging Food additives Food preservation Oxygen