Imagine pouring fresh, golden oil into your cooking, knowing it’s not only delicious but safe and pure. As an oil producer, you know how crucial it is to maintain this level of quality. From production to packaging, every stage requires careful handling to keep your oil free from contamination and spoilage. The taste, shelf life, and trust your customers place in your brand depend on it.
Poor-quality oil can lead to rancidity, harmful contamination, and even health risks. This not only affects the safety of your product but also your business’s reputation and profits. And maintaining high-quality edible oil isn’t just about flavor—it’s about safety and longevity.
Did you know the global cooking oil market is projected to reach $369.20 billion by 2030? That’s a massive opportunity for those who can consistently offer top-tier products. So, how can you ensure that your edible oil meets the highest standards throughout production, shipping, and storage?
In this blog, you’ll discover the key factors that impact oil quality, the best testing methods to detect potential issues, and practical storage solutions to preserve your oil’s shelf life and value.
So, roll up your sleeves and get ready to learn the secret sauce of preserving your edible oil quality.
Let’s begin!
Successful examples of edible oil preservation
Before we dive into the key factors to preserve edible oil quality, let us give you successful examples of edible oil preservation. This will inspire you to understand the importance of oil quality and to focus on your oil quality preservation:
Cargill
One good instance can be made of Cargill, a worldwide leader in the edible oil business. They introduced nitrogen-flushed packaging to increase the shelf life of their oils by reducing their exposure to oxygen, thereby maintaining the flavor and nutrient value. The product could thus remain as fresh as possible. This new packaging enabled them to vie abroad, secure in their capacity to export uniform products over long distances.
Wilmar
Yet another case study is Wilmar International, one of the largest players in palm oil production. Wilmar International upgraded its storage facility by employing insulated tanks to control temperature and prevent oil degradation. This helped them keep their palm oil at a high quality both in transit and storage, allowing them to adhere to strict export requirements as well as gain customer confidence internationally.
Major factors affecting edible oil quality
Preservation of edible oil quality is a prerequisite to meet the shelf life, flavor and nutritional value. Edible oil is highly prone to degradation, which results due to external as well as internal factors. Knowledge about these factors is important to render the product in line with consumer acceptance and global norms.
Lipid oxidation
Lipid oxidation is one of the most important deteriorative reactions causing quality problems in edible oils. During this process, oils are exposed to atmospheric oxygen and the formation of free radicals takes place.
Free radicals attack unsaturated fats present in triglycerides resulting in a series of chain reaction mechanisms and breakage of oil molecules. This then leads to the development of off-flavor, rancidity, and loss of nutritional value. Oxidation markedly affects both the quality and safety of edible oils reducing their shelf life.
- Heat, light, and oxygen accelerate lipid oxidation.
- Metal ions can act as catalysts, speeding up the degradation process.
- Polyunsaturated fats, found in oils like sunflower and soybean, are more prone to oxidation due to their molecular structure.
Without proper intervention, oxidation can lead to a domino effect which can significantly alter the oil's physical and chemical properties.
Temperature and light exposure
Temperature fluctuations, especially high heat, are major contributors to oil quality decline. During cooking or storage, oils exposed to high temperatures lose antioxidants like tocopherols (Vitamin E), which naturally protect the oil. Prolonged exposure to light, particularly UV rays, also triggers oxidation, further degrading the oil's nutritional and sensory characteristics.
- Store oils in cool, dark places to minimize degradation
- Use opaque packaging to shield from light exposure
- Avoid prolonged heating during food preparation to retain essential nutrients
Presence of antioxidants
Antioxidants are your oil’s best defense against oxidation. Natural antioxidants, such as polyphenols and vitamin C, act as scavengers for free radicals. This neutralizes them before they can damage the oil. Oils rich in antioxidants, like olive oil, are more resistant to oxidation and can retain their quality longer.
- Synthetic antioxidants like butylated hydroxytoluene (BHT) and tert-butylhydroquinone (TBHQ) can be added, but natural options are safer and preferable in today's market.
- Plant-derived polyphenols, such as those from rosemary and ginger, have proven effective in stabilizing oils without compromising health.
Choosing oils with higher antioxidant content or adding natural stabilizers can extend shelf life and enhance consumer appeal.
Metal Contamination
Metal ions, such as iron and copper, are potent catalysts for oil oxidation. They accelerate the breakdown of lipid molecules which can cause faster spoilage. Even trace amounts can trigger chain oxidation reactions that devalue the oil.
- Avoid using metal containers for storage.
- Regularly inspect processing equipment to reduce the risk of contamination.
The most common edible oil testing methods
Regular testing is needed to maintain the quality of edible oil. In the food and oil industry, there are three main methods commonly used, with each having its own benefits and drawbacks. From a simple visual inspection through to more advanced & environmentally friendly options. Below you will learn the three most common methods for oil testing and their pros & cons.
Visual inspection
One of the oldest and simplest oil quality check methods is visual inspection. It is still a common practice in most cooking oil manufacturing plants and food businesses. This method is quick and subjective. Various chefs and operators make decisions based on oil’s appearance, specifically its color.
Although experienced professionals may be able to determine when oil needs to be changed based on color changes, visual inspection is not accurate. Different oils cookout at different heat, some foods leave more or less solid particulate, and how well the oil has been filtered all affect how quickly the oil will become dark. This method is better than nothing but does not take into account any invisible chemical changes that may have occurred that could affect the safety and taste of the food being cooked with it.
Pros :- Quick and easy to perform
- Requires no additional equipment
- Subjective and imprecise
- Does not account for underlying chemical degradation
FFA measurement (Test strips)
The comparison of FFA content in oils is a more precise method compared to the visual inspection. FFA or free fatty acid levels are directly related to the overall quality of oil among other factors like color, smell and taste. The process is carried out by dipping the test strip into the oil and it changes color depending on FFA content. The color obtained is then compared with a reference chart that indicates the condition of the oil.
Test strips are easy to use and offer results that are more dependable than those which come through visual inspection. Nonetheless, they still have their limitations. The process of color comparison is subjective and may be influenced by poor lighting. Moreover, test strips are single-use thus this method is more expensive in the long term.
Pros :- Provides measurable data on oil quality
- Easy to use and widely available
- Subjective interpretation of results
- Single-use strips can become costly over time
TPM measurement (Food Oil Monitors)
The most advanced oil testing method is the TPM (Total Polar Materials) measurement, which is usually done with a Food Oil Monitor – the dielectric constant changes as the oil breaks down. It is more reliable and less subjective than the other methods which give real-time data on oil quality. TPM measurement is common in European commercial kitchens, which are required by law to dispose of oil when it hits a TPM level of 24 per cent to 27 per cent at the maximum.
Food Oil Monitors are used by putting the sensor in the oil, and the device will tell if it is safe to use. Green means it is still good, amber means it needs replacing soon and red means dispose immediately. These monitors have a high upfront cost but save money in the long run and make sure your product is safe.
Pros :- Highly accurate and objective
- Measures multiple parameters including temperature and oil quality
- Provides immediate & actionable feedback
- High initial cost, though cost-effective over time
Proper shipping practices for maintaining oil quality
It's essential to preserve edible oil quality in shipping too. Here, poor shipping can expose the oils to damaging factors like temperature changes, contamination or even leaks. Hence, edible oil factories and industries have to follow certain shipping standards that will keep the oil secure until it reaches.
Packaging
Proper packaging of fats and oils is essential in the food industry. Packaging is also important for edible oils to keep it safe while being transported. Drums, pails and bulk tankers are often used. Containers with an airtight seal are used to avoid air, moisture and other contaminants from entering during storage and transportation.
Drums and pails : Ideal for small to medium volumes and should be tightly sealed.
Bulk tankers : Great for large shipments, ensuring temperature control and leak prevention.
Airtight seals : Essential to keep oxygen and contaminants out.
Transportation
The mode of transportation can impact the oil itself, whether it’s truck, rail or ship. Temperature-sensitive edible oils need to be stored in their proper conditions to prevent potential issues that would negate the oil as a food item.
Temperature control : Keep oils at the correct temperature to prevent overheating or freezing.
Leak prevention : Inspect containers to avoid spills or leaks during transit.
Securing containers : Make sure containers are tightly packed to prevent movement and damage.
Guidelines for storing edible oils
It is essential to store edible oils properly to ensure that they retain their quality over a long time. Improper short-term storage and shipping can lead to the spoiling of oils as a result of oxidation and contamination which in turn affects the taste, color, and safety of the oil.
If you are an edible oil factory or any other industry, it is important that you use proper storage guidelines or opt for a reliable edible oil plant manufacturers so that the oils remain usable for a longer duration and also do not cause harm.
Follow these simple yet effective guidelines to keep your oils fresh and safe for consumption.
Store in a cool & dark place
Temperature plays a critical role in oil preservation. Heat accelerates the oxidation process, leading to rancidity. The higher the temperature, the quicker your oil will break down. Always store oils in a cool area, ideally between 10°C and 21°C, to prevent oxidation.
- Avoid placing oils near stoves, ovens, or other heat-generating appliances.
- Consider storing oils in the refrigerator for extra protection, but keep in mind that some oils may thicken in cold conditions (don’t worry, they’ll return to their natural state at room temperature).
Use dark or opaque containers
Exposure to light, particularly UV rays, can rapidly degrade oils, causing them to lose their flavor and nutritional content. Transparent containers expose oils to light which accelerates lipid oxidation.
- Choose dark glass bottles or opaque containers to minimize light exposure.
- If you have oils in clear bottles, store them inside a cupboard or wrap the bottle in foil as a quick fix to block out light.
Seal oils tightly after use
One of the biggest enemies of edible oils is oxygen. When oils are exposed to air, they begin to oxidize, which causes them to spoil faster. After each use, make sure to seal the bottle tightly to prevent air from seeping in.
- Use bottles with airtight seals or consider pump dispensers for a controlled flow of oil without overexposure.
- If possible, use smaller bottles that can be consumed more quickly rather than letting a large bottle sit open for long periods.
Keep Away from Strong Smells
Oils have the tendency to absorb odors from their surroundings. Storing them near strong-smelling foods or cleaning supplies can alter the taste and aroma of the oil which can make it less pleasant to use.
- Keep oils in a separate pantry away from items like onions, garlic, or cleaning chemicals.
- Vacuum-sealing can also be a great option for bulk oils to ensure they maintain their original aroma.
Rotate your oils
Even with perfect storage, oils are not designed to last forever. Pay attention to expiration dates and practice first-in, first-out rotation to ensure older oils are used before newer ones.
- Write the opening date on your oil bottle so you know when it was first used.
- Use more delicate oils, like flaxseed or walnut oil, within a few months, as they spoil faster than oils like olive or sunflower..
Prevention techniques for extended shelf lives
To preserve the oil's quality and extend its shelf life, you need to use various techniques that prevent degradation and spoilage. Below is a table showing some effective prevention methods:
| Prevention technique | Description | Benefits |
|---|---|---|
| Antioxidants | Natural or synthetic compounds added to oil to slow down oxidation. Common antioxidants include BHA, BHT, and TBHQ. | Prevents rancidity and extends shelf life by reducing exposure to oxygen. |
| Nitrogen blanketing | Filling the headspace of oil containers with nitrogen gas to displace oxygen. | Reduces oxidation and maintains oil quality by preventing contact with air. |
| Light protection | Use opaque or light-blocking containers to shield oil from harmful UV rays. | Prevents oxidative degradation caused by exposure to light. |
| Metal chelation | Adding chelating agents to bind metal ions (e.g., iron, copper) that can catalyze oxidation. | Stops metals from speeding up oxidation, preserving oil’s freshness. |
| Proper sealing | Ensuring containers are hermetically sealed after filling. | Protects oil from air, moisture, and contaminants, preserving quality. |
These techniques are easy to implement and help significantly extend the usable life of edible oils. This, in turn, ensures they remain safe and of high quality for production purposes.
Quality control measures
Maintaining the quality of edible oils is essential for any oil manufacturer. By regularly testing and evaluating your oils, you can ensure they remain safe, fresh, and free from contamination. Quality control helps you identify any changes in the oil’s properties and take corrective action before problems occur.
Periodic testing
Regular testing of edible oils is crucial to monitor their quality throughout production and storage.
Types of tests : Common tests include checking the acid value, peroxide value, color, and flavor of the oil.
Testing frequency : Conduct tests at regular intervals to catch issues early and ensure the oil maintains its desired quality over time.
Sensory evaluation
A sensory evaluation involves using human senses to assess the oil's taste, smell, appearance, and texture.
Organoleptic properties : Trained testers can detect changes in taste or odor that might indicate spoilage or oxidation.
Role of sensory panels : Panels of trained individuals test oils to ensure they meet quality standards before they are used in production or sold.
By implementing these quality control measures, you can maintain the high standards expected by your clients, ensuring that your edible oils are always fresh, safe, and ready for use.
Conclusion
The preservation of oil quality is extremely important in the food industry, especially for an edible oil production business like you. From your plant the oil needs to be processed in high quality and packaged to be sold to the customers. If the quality is not right, you can lose your reputation, customers and profits, all at the same time.
Hence, all the above mentioned key factors, testing methods, storage solutions, and quality control measures for edible oil preservation will help you preserve your oil quality. Plus, if you want to ensure all these measures are followed in your business, you can always consult a best edible oil plant manufacturer like N & T Engitech.
N & T Engitech is a leading edible oil plant manufacturer that offers you edible oil plants that offers high quality oil production and preservation machines so that you always keep delivering the best quality oil at all stages from production, packaging, transportation to shipping.
