Oils, fats and foods with a high oil or fat content are susceptible to deterioration through oxidation. This is a chemical reaction where atmospheric oxygen attacks the fatty acid chains of triglyceride molecules.
The oxygen attack can take place at or below ambient temperatures (i.e. during normal storage of oils or finished food products). It can also occur at elevated temperatures, such as during processing or deep-fat frying.
The challenge for oil and fat specialists is to protect the oil and improve its stability. The best way of achieving this is by making sure that oxygen does not come in contact with the product at any stage in the production process. For example, we can help you achieve this by replacing harsh physical/chemical preservative methods with a gentle inerting solution using nitrogen (N2).
Drawing on our deep understanding of both quality and safety requirements, we have developed a range of inerting and other solutions to stabilise oil and fat products at all processing stages.
Process highlights:
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Blanketing to remove oxygen in the headspace
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Fluffing to change the texture of fats and mayonnaise
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Hydrogenation using hydrogen to prolong shelf life and increase stability by modifying physical properties
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Purging & sparging with N2 to remove dissolved oxygen.