Why is Nitrogen Used in the Margarine Production?

Why is Nitrogen Used in the Margarine Production?

When producing margarine, the introduction of nitrogen (or other inert gases such as hydrogen) is mainly based on the following key reasons:

1. Prolonging shelf life (antioxidation)

• Preventing oil oxidation: The vegetable oil or animal fat in artificial cream contains unsaturated fatty acids, which are prone to oxidation when exposed to oxygen, leading to rancidity (producing a rancid smell). Introducing nitrogen gas can displace the oxygen in the packaging, creating an oxygen-free environment, significantly delaying the oxidation process.

• Reducing reliance on artificial antioxidants (such as BHA, BHT): This reduces the need for chemical preservatives and meets consumers' demand for a "clean label".

2. Improving texture and taste

• Increasing fluffiness: By rapidly stirring nitrogen gas into the oil, tiny bubbles are formed, making artificial cream lighter and more delicate in texture, approaching the fluffy texture of natural cream.

• Controlling consistency: The nitrogen foam structure helps stabilize the product's form, making it easier to apply (especially for soft artificial cream).

3. Inhibiting microbial growth

• Aerobic bacteria inhibition: Many bacteria and molds require oxygen to multiply, and an oxygen-free environment can reduce the risk of microbial contamination and extend the product's shelf life.

4. Process and cost advantages

• Physical foaming: Compared to chemical leavening agents, nitrogen filling is a physical method that does not require additional additives and has a low cost while not affecting the flavor.

• Packaging protection: Nitrogen filling before packaging can prevent the product from deforming due to pressure during transportation.

Additional explanation:

• Safety of nitrogen: Nitrogen (N₂) is an inert gas, colorless and odorless, accounting for 78% of the air composition. It is harmless to the human body and does not react with the ingredients of artificial cream.

• Other applications: Similar techniques are also used in packaging foods such as potato chips and coffee for preservation.

By filling with nitrogen, margarine can have better texture, appearance, and shelf life than natural cream, while meeting the needs of industrial production.