In order to protect the oil and improve oil stability, oxygen should never come in contact with the product at any stage of the production process. In line with the worldwide trend towards the replacement of harsh physical/chemical preservative methods with less severe alternatives, the food industry is increasingly relying on nitrogen to resolve the oxidation challenge.
Sparging is the process of adding gas as fine bubbles to a process liquid in order to boost the chemical or biological reaction by increasing the available surface area between the two phases. Sparging is fast, effective and can be flexibly introduced to the process environment. Sparging is applied to remove oxygen from a product.
Nitrogen is a chemical element. Because it is an inert gas, it does not interact directly with the product. It is used to displace atmospheric air (and thus oxygen) and water vapour to avoid oxidation. Sparging involves injecting a gas into a liquid.
