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Oils, sauces and spices
If you have questions about this topic, please contact:
Katarzyna Bigos
mobile: +48 698 688 527
Application equipment:
- Select your equipment
Hydrogenation
Oils and fats hydrogenation consists in saturate the double bonds in order to increase their stability and modify their structure.
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Cryocrystallization
Cryocrystallization is a cryogenic method of powdering liquids, for example liquid fat, milk or oils.
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Cryogenic grinding
Cryogenic grinding is a process in which the product temperature is reduced before or during grinding, to make it more easier for grinding.
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Inerting / Deoxygenation
The inerting and deoxygenating processes naturally protect liquid and solid foodstuffs against any alteration of their properties.
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Wastewater treatment
Innovative and successful technologies for the respect for the environment.
Know moreAir Liquide's offer for oils, sauces and spices includes food gases as well as technologies, equipment and services for the following applications: oils and fats hydrogenation (to increase their stability and modify their structure), cryocrystallization (to obtain fully stable powder products at ambient temperatures), cryogenic grinding (to reduce product temperature before or during grinding).