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Oil and fat containing food items are flushed with nitrogen. Why ?
Oil and fat containing food items are flushed with nitrogen. Can you tell me why?
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1 Reply
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Oil and fat-containing food items are sometimes flushed with nitrogen for several reasons:
1. Oxygen Exclusion: Nitrogen is an inert gas that does not react with food or alter its flavor. When nitrogen is used to flush the packaging of oil and fat-containing food items, it displaces the oxygen present in the packaging. This helps create an oxygen-free environment, which reduces the risk of oxidation and spoilage of the food. Oxygen can react with the fats and oils, leading to rancidity and off-flavors.
2. Shelf Life Extension: The presence of oxygen can accelerate the degradation process of fats and oils, leading to a shorter shelf life. By replacing oxygen with nitrogen, the food’s exposure to oxidative reactions is minimized, resulting in an extended shelf life. Nitrogen flushing helps preserve the freshness and quality of the oils and fats, preventing them from becoming rancid.
3. Protection from Light: Nitrogen flushing can also provide protection against light exposure. Light, especially ultraviolet (UV) light, can cause photooxidation of fats and oils, leading to quality deterioration. By removing oxygen and creating an environment enriched with nitrogen, the food is shielded from the damaging effects of light.
4. Microbial Growth Inhibition: Nitrogen flushing can help inhibit the growth of certain spoilage-causing microorganisms. While nitrogen itself does not possess antimicrobial properties, the absence of oxygen can create an environment less favorable for the growth of aerobic microorganisms that require oxygen to survive and multiply.
Overall, nitrogen flushing of oil and fat-containing food items helps maintain their quality, freshness, and shelf life by minimizing oxidative reactions, protecting against light damage, and inhibiting microbial growth.
