I'm going to give this a try, Robin. I love garlic, but some chemical reaction makes my breath very offensive to at least one very important person in my life. So, I generally avoid a favorite ingredient. I've tried another product with the same claim without any measurable success.
The literature on the product has another interesting thought:
Stability
Monjay is inactivated by excessive heat, such as cooking or being sprinkled on food right from the stove. Monjay is also sensitive to the oxygen and moisture in the air. In order to protect it from oxygen each bottle of Monjay contains two small packets of an oxygen absorber. The packets' capacity for binding oxygen is sufficient to remove the oxygen from the air which enters the bottle as Monjay is removed. The oxygen absorber is not a health threat. In order to preserve the oxygen-free environment in the Monjay bottle it is important to keep the bottle tightly closed between uses and to pour Monjay from the bottle and not attempt to squeeze it out. To insure the best bottle closure after using Monjay the cap and the bottle rim should be tapped free of residual product. Monjay stores well at room temperature, on the table, in a purse, or in a pocket.
I'm wondering if an oxygen absorber could be placed in a partially opened bottle of wine to prevent oxidation during storage?
Best, Bob
