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General Information
Oxygen Indicator
How to use & Tips
Technical Data


Wonderkeep Types

     1. Self Reacting Types (RP, LP, EP and K types)
     The self reacting Wonderkeep automatically starts working when comes in contact with Oxygen. Each type of self reacting Wonderkeep is designed to have special features that suitable for uniqueness of different food products.

RP TYPE
Special Features Standard type for low moisture products
O2 Extraction Time 12 to 48 hours
Exposure Time Within 4 hours
Application Dry Foods, Pastries, Nuts, Pharmaceutical products with water activity of 0.00 to 0.85

LP TYPE
Special Features Water & Oil resistance, Fast & Effective
O2 Extraction Time 6 to 36 hours
Exposure Time Within 2 hours
Application Cakes, Legumes, Dried Meats with water activity of about 0.60 to 0.90

EP TYPE
Special Features Extremely Fast & Effective, for very mold sensitive product
O2 Extraction Time 5 to 12 hours
Exposure Time Within 1 hours
Application Fresh Bread, Pastries, Dairy Products with water activity of 0.6 to 0.85


K Type (NEW!!!): Metal detector friendly type!
Special Features For use with production line with metal detector
O2 Extraction Time 12 to 48 hours
Exposure Time Within 4 hours
Application Dry Foods, Pastries, Nuts, Pharmaceutical products with water activity of 0.00 to 0.85

CLP Type (NEW!!!): Wonderkeep with Wondersensor, what a great combination!
Special Features For use with production line with metal detector
O2 Extraction Time 12 to 48 hours
Exposure Time Within 4 hours
Application Dry Foods, Pastries, Nuts, Pharmaceutical products with water activity of 0.00 to 0.85
 
CRP in Thai print is also available!

     2. Moisture Activated (X type)
       Under dry conditions this variety of Wonderkeep will not absorb oxygen. In the presence of moist air, it immediately begins to absorb oxygen.

X Type
Special Features For use with high moisture products
O2 Extraction Time 18 to 30 hours
Exposure Time Within 24 hours
Application Fresh Pasta, Products containing high amounts of fresh cream & butter with water activity of 0.8 to 1.0