Edible Oils and Fats: Gases and Application Technologies

Preserving the Quality of Oils and Fats by Preventing Oxidation

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. This 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 answer lies in protecting the oil and improving 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.

Through close collaboration with our customers over the decades, we have gained valuable insights into the ways that oxidation can compromise the quality of oils and fats at different processing stages. We can help you overcome this problem by replacing harsh physical/chemical preservation methods with a gentle inerting solution using nitrogen (N₂) or carbon dioxide (CO₂). As these inert gases do not interact directly with your product, they are ideal agents to displace atmospheric air (and thus oxygen) and water vapor in order to avoid oxidation.

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, storage included.

Prior to extraction and processing, our post-harvest treatment solutions help protect your investment by preserving the quality of harvested oilseeds, oil-bearing crops and other raw materials.