Oils, fats and foods with a high oil or fat content can get soiled through oxidation.
The oxygen attack can occur below ambient temperatures (i.e. during normal storage of oils or finished food products). It can also occur at high temperatures, for example, 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 to do this is to keep oxygen out of contact with the product at any point in the manufacturing process. For example, we can help you achieve this by replacing harsh physical/chemical preservative methods with a gentle inerting solution using Nitrogen (N2).
Based on our deep understanding of quality and safety requirements, we have developed a range of solutions to stabilize oil and fat products at all processing stages.
Process Highlights:
- Blanketing to remove oxygen in the headspace
- Fluffing to change the texture of fats and mayonnaise
- Purging & sparging with N2 to remove dissolved oxygen