Fluffing is a process widely used by manufacturers in the fats and mayonnaise industry. This technique involves using nitrogen to change the texture of the product. Mainly applied to fats in bakery products, fluffing ensures the desired density and eliminates any air
To protect oil and improve oil stability, oxygen should never come into contact with the product during the production process. In line with the worldwide trend towards replacing harsh physical/chemical preservative methods with gentler alternatives, the food industry is increasingly relying on nitrogen to meet the oxidation challenge.
