Two functions in one container: odor isolation and vacuum freshness. A non-porous borosilicate body and a full-perimeter silicone gasket stop aromas from leaving one container and entering another, while vacuum evacuation slows oxidation so food keeps its texture and flavour for longer. Kimchi, curry, garlic, blue cheese and coffee beans can share the same shelf without cross-flavour transfer, and cut fruit or salad stays crisp several days longer than in a standard airtight box.

• Non-porous glass body. Borosilicate has no open surface pores, so volatile aroma compounds cannot soak into the wall the way they do in polypropylene or low-grade glass. Once washed, the container returns to a neutral state.
• Full-perimeter silicone gasket. The gasket seals the entire rim rather than four contact points, closing the path that aromas normally escape through.
• Vacuum evacuation. Removing air slows the oxidation and volatilisation that carry smell out of the food, and keeps the headspace low so odour has nowhere to accumulate.
• Odor-neutral flexing. The gasket is a removable service part and can be replaced when it hardens, rather than trapping smell in a worn seal.
• No residual smell after washing. Warm soapy water, or the top rack of a dishwasher with the gasket lifted out, is enough to reset the container for the next dish.

• Manual or electric pump evacuation. Removing the air from the headspace slows oxidation, the main cause of browning, drying and stale taste in stored food.
• Extended shelf life at home. Cut vegetables, salad leaves, berries, cheese, cured meat, coffee beans and dry goods keep noticeably longer than in a standard airtight container.
• Consistent freshness with repeated opening. The pump re-seals after every use without deforming the lid, so the vacuum is restored in one action.
• Combined benefit. Odor isolation handles what leaves the container, vacuum freshness handles what happens inside it - the two mechanisms solve different problems and are sold as one product story.

Production samples are filled with kimchi, curry sauce, minced garlic and ground coffee, vacuum sealed and stored for 72 hours, then washed and assessed for retained odour and cross-transfer. Parallel samples of cut apple and salad leaves are stored under vacuum for 7 days and checked for browning and wilting. The container is approved only when no detectable aroma remains after a single wash cycle and the vacuum samples outperform the airtight control.

Odor transfer and short shelf life are the two most common complaints in glass storage reviews, and both are the reason buyers replace containers early. Positioning this model as odor isolation plus vacuum freshness gives a retail channel two demonstrable claims instead of one vague airtight promise: the gasket is visible, removable and replaceable, and the pump gives the customer a reason to keep using the system after the first week. The 1150ml body also fits standard 3000 pcs MOQ programmes alongside 370ml, 640ml and 1505ml sizes, so one order builds a full shelf set.

• Standard export packing: colour box with moulded pulp insert, 12 pcs per master carton.
• Pump-set packaging available: container plus manual pump in one retail box.
• Drop-test carton option for e-commerce and marketplace fulfilment, with barcode and FBA label application.
• MOQ 3000 pcs per colour; sampling in 7 days; bulk production 45-60 days after deposit.

Send your target capacity, pump preference and annual volume for a costed quotation.

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