Fluffing is a process used widely in the fats and mayonnaise industry. The main objective of this technique is to change the texture of the product using nitrogen. It is mainly applied to fats for bakery products to assure the desired density and avoid the presence of air.
In order to protect the oil and improve oil stability, oxygen should never come in contact with the product at any stage of the production process. In line with the worldwide trend towards the replacement of harsh physical/chemical preservative methods with less severe alternatives, the food industry is increasingly relying on nitrogen to resolve the oxidation challenge.