Inerting Edible Oils and Fats
Avoiding Oxidation with Inerting, Blanketing, Sparging and Purging Gases
Extending Shelf Life with Smart Inerting Solutions
We can help you safeguard the quality of edible oils and fats with gentle inerting solutions using nitrogen (N2) or carbon dioxide (CO2). These inert gases do not interact directly with your product, making them an attractive alternative to harsh physical/chemical preservation methods. The inert gas displaces atmospheric air and water vapor in storage vessels, mixers and feed pipes to prevent atmospheric oxygen from attacking the fatty acid chains of triglyceride molecules. Our experts can advise on the inerting method and application technology best suited to your needs.
Closer Look at Different Inerting Methods for Oils and Fats
Blanketing entails replacing the humid air in the headspace of a vessel, bottle, jar or can with high-purity, inert and totally dry nitrogen. A precise valve control system ensures that as the tank is filled or emptied, the nitrogen content is automatically compensated to maintain the protective blanket. For vessels often used in batch processes, characterized by cyclic filling and emptying, we have developed special inert gas lock system (known as a sluice), which effectively prevent the entry of oxygen.
Purging involves flushing inert gases into mixing, blending or filling vessels or feed lines to purge the air and thus eliminate oxygen and moisture. In addition to CO2 and N2, argon is also commonly deployed for this purpose.
Sparging is another key inerting application commonly used for oils and fats. Here, finely dispersed gas bubbles are passed through the liquid or oil to strip oxygen from it. Similar to blanketing and purging, it too can preserve the quality and longevity of food products by eliminating undesirable substances and inhibiting unwanted chemical reactions with oxygen.