Oxidation is a chemical reaction in which atmospheric oxygen in the air surrounding food and drinks attacks the product. This can happen at or below ambient temperatures (i.e. during normal storage of beverages, oils, fruit & vegetables or finished food products). It can also occur at elevated temperatures, such as during processing or deep fat frying.
We deliver food-grade nitrogen and other inert gases that prevent or minimize the effects of oxidation. For example, nitrogen levels can be used to keep oxygen levels in and around the product low. An inert atmosphere stabilizes the product and lengthens its shelf life.
Sparging is one of the three main inerting applications for improving product quality and longevity.
Through sparging, a gas such as nitrogen, carbon dioxide or argon is added to or bubbled through a food or beverage. This displaces atmospheric gases, replacing them with an inert atmosphere. Undesirable substances are eliminated, inhibiting and reducing unwanted chemical reactions with oxygen. As a result, food quality is preserved.
