The airtight closure of the tap increases the shelf life and guarantees the preservation of the organoleptic properties. The aroma and freshness of the oil are also preserved. This is due to the good protection of the olive oil from atmospheric oxygen and light or UV radiation in the bag-in-box packaging, which ensures that oxidation processes are avoided.
When decanting from a canister, on the other hand, there is renewed contact with oxygen every time the canister is opened. Olive oil is very susceptible to oxidation by atmospheric oxygen. Even if there is only a little air in the upper part of the canister, the olive oil can oxidize through contact with oxygen and lose its aroma over time. While the olive oil in canisters remains in constant contact with an air cushion on the top of the canister after it is first opened, the bag in the bag-in-box system protects the oil from direct contact with oxygen even after opening and until the last decanting. Research conducted by the Food Chemistry Laboratory at the University of Ioannina in 2019 demonstrated a 50% longer shelf life of olive oil in bag-in-box packaging compared to canisters.

Bag in box(Form-fit)

Six advantages of bag in box packaging:
First of all, the bags in box can adopt different material formula according to the performance requirements of different fields of liquid, so as to ensure the rationality, economy, safety and reliability of packaging.
The structure of the bag in box has good air tightness, which can provide satisfactory shelf life. It can still keep fresh for a long time after opening, with good quality and good oxygen permeability.
Bag in box is easy to use and can be opened and closed freely.
The overall weight of the bag in box is relatively light, and the transportation cost is relatively low.
The outer packing of bag in box can be made of different materials and shapes, which can form various styles and grades and meet the needs of different groups and occasions.The bag in box is suitable for many kinds of packaging (1-25l).