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Edible Oils and Fats
One of the main challenges throughout the production and packing processes of oils, fats and foods with a high oil or fat content, is preventing deterioration through oxidation in order to maintain quality and shelf life.
Oxidation occurs when atmospheric oxygen attacks the fat acid chains of triglyceride molecules, either at ambient temperatures, below ambient temperatures (i.e. during normal storage of oils or finished food products) or at elevated temperatures, such as during processing or deep-fat frying.
The food industry is increasingly utilising nitrogen to resolve the oxidation challenge as a replacement for harsh physical/chemical preservative methods.
Nitrogen is an inert gas that does not interact directly with the product and is used to displace atmospheric air (and thus oxygen) and water vapour to avoid oxidation.
Through our deep understanding of both quality and safety requirements, BOC has developed a range solutions for many products and processing stages, from nitrogen blanketing, purging and sparging, to fluffing and hydrogenation.
Applications we support:
- blanketing
- counter-pressurisation
- purging
- sparging
- fluffing
- hydrogenation
Products
- nitrogen
-
hydrogen
