Edible oil nitrogen preservation technology refers to the use of carbon dioxide, oxygen, nitrogen in two or three gases mixed, or mixed with other special gases such as helium, in order to achieve freshness and extend the shelf life of food packaging technology. Nitrogen-filled fresh-keeping has become a widely used method of food preservation, which is characterized by its ability to keep food fresh effectively and produce few side effects. Widely used in cooking oil, fresh food (fish, meat, fruits and vegetables), cooked food, barbecue food fresh packaging.
Edible oil nitrogen preservation as the name suggests is to keep food fresh, prevent deterioration, with high quality and efficient packaging equipment to provide customers with a wide range of fresh packaging solutions, the application of packaging ordinary sealed packaging and air conditioning fresh packaging. The main components of edible oil are glycerin and fatty acids, which are easy to be oxidized and produce rancidity, affecting taste, destroying nutritional value, and producing harmful components to the human body. Food oil preservation work is not sloppy, edible oil oxidation will lead to too high acid fat, rancidity of oil can cause human liver enlargement and growth and development disorders, accelerate aging; The peroxide value is seriously excessive, which can also cause gastrointestinal adverse reactions such as diarrhea, and may also induce cardiovascular and tumor diseases. Therefore, cooking oil also needs to be fresh, and the key to preservation is antioxidant.


Edible oil filled with nitrogen preservation technology is by pressurizing nitrogen, eliminating air, so as to achieve the isolation of edible oil and air to prevent oxidation. Compared with the two preservation methods of adding antioxidants and adding vitamin E, its advantage is that it does not add any artificial chemical synthetic ingredients, which is a healthy and effective technology in the field of cooking oil preservation, and a more common way in the field of food oil preservation.
After the use of nitrogen fresh-keeping, the oxygen content in the package is low, and the rancidity of the food is avoided. At the same time, it can not squeeze the food and the aromatics in the food, do not cause physical changes in the food, and do not affect the taste of the food as much as possible to maintain the original ecological fresh taste. It can not only ensure that there is no contact in the distribution process of food materials, but also reduce the corresponding damage rate, the preservation capacity in the transportation process is also greatly improved, it is worth mentioning that the preservation capacity of air-adjusted packaging products can not be underestimated, which is for friends who need to hoard food materials, but also a highlight.