Question

Oil and fat containing food items are flushed with nitrogen. Why?

Answer 1

Hint: Oils and fats are defined as triglycerides formed by the combination of long chain fatty acids with glycerol by ester bond. These can be saturated or unsaturated depending upon the nature of the aliphatic chain attached.

Complete step by step answer:
Fats and oils when come into the contact of moist air at room temperature undergo two types of reactions: hydrolysis and oxidation. These reactions make them rancid and they give odor due to the formation of small volatile fatty acid molecules by the breakage of the eater bonds. In case of unsaturated fatty acids volatile odorous compounds are released by the oxidation of unsaturated bonds.
This can be prevented by keeping the fats and oils at low temperature in the refrigerator or by removing the air and moisture around them. Nitrogen is an inert gas, hence it acts as antioxidant and prevents the oils and fats from oxidation. Thus, oils and fats are flushed with nitrogen to prevent their oxidation and stop odor.
Additional information: The packaging of food items basically involves replacing oxygen with nitrogen in the food packet. Firstly, the food item to be packed is sited in an unsealed wrapper or pack. After it the food-grade nitrogen is flushed or introduce into the packet or wrapper forcing out all the oxygen and moisture present. The packets are sealed and stored.

Note:
Fats and oils are totally different from each other. In simple terms, fats are animal fats whereas oils are vegetable oils. The other difference is fats tend to be solids at room temperature; on the other hand, oils tend to be liquid at room temperature.