When there are oxygen-related issues in the food as taste change, colour change or any microorganism growth like fungus, bacteria and insects, oxygen absorbers are used. Whereas, when there are moisture-related issues in the food like sogginess, silica gel pouches are used. For an example, in Makhanas for tast-change oxygen absorbers are used and for the sogginess, silica gel sachets are used when there are both these issues we use oxygen absorbers as well as silica gel sachets.