Collaborating closely with its customers over the decades, BOC has gained valuable insights into the ways that oils, fats and foods with a high oil or fat content can be protected against deterioration as a result of oxidation. 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 into contact with the product at any stage in the production process.
Well-oiled partnership
We can help you achieve this, for example, by replacing harsh physical/chemical preservative methods with a gentle inerting solution using nitrogen (N2). Nitrogen does not interact directly with the product. It is thus the ideal agent to displace atmospheric air (and thus oxygen) and water vapour 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 stabilise oil and fat products at all processing stages.
We also offer gas-enabled application technologies to support blanketing, purging and sparging, hydrogenation and fluffing.