Welcome to Henry Colbeck

The Colbeck System

Independent Analysis - Leeds University Food Science Department

The graph shows changes in the Peroxide Value of Rapeseed Oil when comparing non-Nitrogen Sparged Colbeck Oil with Nitrogen-Sparged Colbeck Oil. Both of these oils were selected by Leeds University Food Science Department from the same original batch of product.

Peroxide Value

Peroxide Value Graph

"IT MUST BE CONCLUDED THAT THE COLBECK SYSTEM OF NITROGEN SPARGING LIQUID EDIBLE OIL INCREASES THE STABILITY OF THE OIL WITH RESPECT TO OXIDATIVE DETERORIATION EFFECTIVELY DOUBLING THE PERIOD OF OXIDATIVE STABILITY. Food products containing Colbeck's Nitrogen "sparged" vegetable oil can have a significantly LONGER SHELF LIFE."

University of Leeds,
Food Science Department

Nitrogen Sparging

To ensure a high and consistent product quality, Henry Colbeck Limited has invested in a Nitrogen Sparging System. Nitrogen is introduced to the liquid edible oil in a controlled dosage of 20 cubic metres of Nitrogen for every 20 tonnes of liquid edible oil. The oil, stored in stainless steel tanks, is then covered by a constant blanket of Nitrogen to prevent contact with the atmosphere and to maintain the oil in prime condition. This process eradicates all traces of Oxygen from the oil, inhibiting rancidity.

Peroxide Value

The most common cause of liquid edible oil deterioration at ambient temperature is rancidity and the most common cause of rancidity is oxidation. It is generally accepted that the first product formed by oxidation of an oil is a hydro-peroxide. The usual method of assignment is by the determination of the peroxide value, PV, which is reported in units of milli-equivalents of Oxygen per kilogram of oil.

The PV is a good guide to the quality of oil and freshly refined oil should have a PV of 1 unit or less. Oils that have been stored for some period of time after refining may be found to have a PV of up to 10 units before undue flavour problems are encountered. This is due to the fact that the peroxides themselves have no flavour. They do, however, decompose into aldehydes and ketones, many of which have pronounced off-flavours.

About Henry Colbeck

Henry Colbeck Limited offers a comprehensive range of edible oils & fats to food processors. Rapeseed Oil. Sunflower Oil. High Oleic Sunflower Oil. Soyabean Oil. Palm Oil. Olive Oil. 1000 Litres. 20 Litres. 15 Litres. 10 Litres. 5 Litres. 12.5kg.

Henry Colbeck Limited, established in 1893, is a family owned and managed business.

Our 12,000 square feet edible oil processing and packing facility in Gateshead houses a 250 tonne capacity edible oil storage facility. We believe that our processing operation is unique in the U.K. due to the care that is taken to maintain our liquid edible oil in prime condition. Nitrogen is introduced as the oil is pumped into the storage tanks, forcing out the oxygen dissolved in the oil. The oil is stored in stainless-steel tanks and is blanketed with Nitrogen preventing further oxidation.