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. An oxygen attack can occur either at or below ambient temperatures (i.e. during normal storage of oils or finished food products). It can also happen 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. This is best achieved by ensuring that oxygen does not come into contact with the product during the production process. For example, we can help you to achieve this by replacing harsh physical/chemical preservative methods with a gentle inerting solution using nitrogen.
Drawing on our deep understanding of both quality and safety requirements, we have developed a range of inerting and other solutions to stabilize oil and fat products at all processing stages.
Application 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
