Tag: Insulation materials

According to the Cold Chain Federation, using proper insulation can help keep food products below 5°C for up to 48 hours. Food insulation is the process of using specific materials and technologies to reduce the rate of heat transfer, keeping hot food hot and cold food cold during processing, transportation, and delivery. It is a critical component for maintaining food safety, quality, and freshness.

Adipose tissue, a biological form of insulation, is comprised primarily of lipids, specifically fats, which have a low thermal conductivity that helps to retain heat in animals. Understanding whether insulation is a carbohydrate, lipid, or protein requires distinguishing between the biological and artificial materials that serve this function. While biological insulation in organisms is mainly lipid-based, man-made insulation materials have a diverse chemical makeup.