+31 (0) 577 - 723 173 Direct advice


For the food industry

Vacuum and gassing helps preserve milk powder and thus extend its shelf life. De Bruin-Terlet has been developing Terlet Vacuum-Gassing systems for more than 60 years.

Powdered milk only has a limited shelf life. Oxidation of the milk grease/fat causes spoilage, which occurs when there is oxygen present in the ambient air or in the powder (entrapped air). To prevent this deterioration, the oxygen must be replaced by an inert gas such as nitrogen, carbon dioxide or a mixture of these gases.



Product range Depending on the configuration, a De Bruin Terlet vacuum and gassing system is capable of vacuuming and gassing cans at a speed of 300 cans per minute. Switching to a different can format is simple and can be done quickly. Residual oxygen levels < 1.0% (measured immediately after seaming) are achievable on our systems with whole milk powder, but these results also depend on the quality of the product, the quality of the cans and lids, the performance of the clincher and the time between leaving our vacuum chamber and final seaming.



This is how we support your needs

De Bruin-Terlet vacuum and gassing systems are designed to replace trapped air with inert gas in metal and composite cans.

Originally, the process was developed to prevent the oxidation of milk grease/fat in contact with oxygen. Nowadays, many low-fat products containing valuable nutrients and vitamins are treated in the same way

The vacuum and gassing systems are available in different configurations to suit all can sizes and capacities.

Feel free to contact us for tailor-made advice:

Direct advice