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Oxidation occurs when atmospheric oxygen attacks the fat acid chains of triglyceride molecules, either at ambient temperatures or 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 using nitrogen as a replacement for harsh physical/chemical preservative method to prevent oxidation
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.
Drawing on our deep understanding of quality and safety requirements, BOC has developed a range of solutions for many products and processing stages, from nitrogen blanketing, purging and sparging, to fluffing and hydrogenation.
Applications we support:
To read more about the applications please click on the links below:
- Blanketing to remove oxygen in the headspace
- Purging and Sparging with N2 to remove dissolved oxygen
- Fluffing to change the texture of fats and mayonnaise
- Hydrogenation using hydrogen to prolong shelf life and increase stability by modifying physical properties.