Odtuszczenie

Odtuszczenie is a technical term used in Polish to denote the removal of fat or grease from a substance. In modern standard terminology the more common form is odtłuszczanie, but odtuszczenie appears in some specialized texts and older literature. The exact meaning depends on the domain, and the term is not universally used across all industries.

In food processing, odtuszczenie refers to reducing the fat content in products such as meat, poultry, or dairy by methods like trimming, rendering, washing, or pressing. The aim is to obtain leaner products, improve texture and shelf life, and meet nutritional or regulatory requirements. The term is less common in everyday cooking and more typical in technical descriptions of production lines.

In industrial and material-cleaning contexts, odtuszczenie describes the removal of grease and oily residues from surfaces, parts, or finished goods. This can involve mechanical cleaning, solvent baths, alkaline degreasing, or ultrasonic and other specialized cleaning methods. The goal is to ensure proper surface condition for subsequent processing, coating, or adhesion.

Etymologically, odtuszczenie combines a prefixed form od- with a root related to grease or fat, reflecting its core idea of removal. Because odtuszczenie is not as widely standardized as odtłuszczanie, terminology can vary by sector and region, and readers may encounter both forms in technical manuals and standards.

See also: odtłuszczanie, degreasing, rendering, cleaning and surface preparation.