To optimize shelf life, lubricants should be stored in a dry, temperature-stable environment. Any excessively hot or cold storage periods could affect the shelf life. Heat increases the rate of oil oxidation which can affect viscosity and deposit formation.
Manufacturers favor hydrogenation as a way to prevent oxidation of oils and ensure longer shelf life.
Keep it sealed, away from heat, and in the dark. Keep it in a non-reactive container -- glass is excellent. Open containers, even bottles with a pouring spout, allow air (and oxygen) to react with the oil. Heat speeds up chemical reactions, so keeping it cool will extend the oil's life.
Rancidity can be prevented by adding anti-oxidants, vacuum packing, replacing air with nitrogen, refrigeration of the food-stuff, or packaging of food items in airtight containers.
Olive oil is mostly monounsaturated fat. Additionally, olive oil actually contains antioxidants and natural compounds that protect it from rancidity.
Common methods of shelf life extension
Shelf life extension relies on changing the storage conditions and/or the product packaging to inhibit microbial growth. Chilling — Refrigeration only extends the shelf life by a few days, e.g. sandwiches, and requires accuracy of temperature control.
To preserve their quality, store these oils in a cool, dark place such as a pantry or cabinet, away from heat sources. They should remain in their original containers, tightly sealed to protect against air and light, which can hasten degradation.
The Importance of Using Airtight Containers
Air exposure accelerates the oxidation process, causing the oil to become rancid much faster than it would if properly sealed. By using a sealed jar or bottle, you protect the oil from oxygen, preserving its potency.
Oxygen exposure can accelerate the oxidation process, which causes the oil to spoil more quickly. Always close the bottle tightly after each use to keep air from getting in. Use dark or tinted containers. If possible, store the oil in dark bottles to protect it from light.
Coconut Oil: This oil is known for its long shelf life and can last for up to 3 years if stored properly. Once opened, it stays fresh for 1-2 years. Sunflower Oil: Sunflower oil is relatively stable and can last up to a year or more.
Broadly speaking, the US Department of Health and Human Services recommends that you keep unopened olive and vegetable oils in the pantry – or any dark, dry place – for 6 to 12 months after the date of purchase.
Store extra virgin olive oil away from light, air and heat. These elements accelerate the process of oxidation which leads to rancidity. As oxidation occurs naturally over time, it is best to use the oil up once it is open within the first 6 months.
One type of food additive that can improve shelf life is preservatives. Preservatives are added to foods to keep them fresh and safe for consumption – preventing spoilage or rotting. Common preservatives include salts, sugars, gelatin and vinegars; which are used to prevent bacteria growth.
Commonly Used Food Additives and their Application
Ascorbic acid (Vitamin C) and tocopherols inhibit oxidation and prolong the shelf life of fats, oils, and processed foods. Sodium benzoate and calcium propionate prevent bacterial and fungal growth in foods like bread, sauces, and beverages.
An easy step towards extending fruit and vegetable shelf life is to improve packaging. Shelf life-extending packaging can control respiration rate, ripening, and/or microbial growth. Longer shelf life enables extended seasonality, less food loss, and a higher chance of maintaining freshness.
Keep your oil off the countertop and in a dark, dry location at room temperature. This will reduce the amount of light, heat, and air that increase the rate of rancidity described above1,2. It will also preserve the taste and smell. Additionally, purchase your oil packaged in dark or tinted containers.
The cold temperature can affect the oil's chemical composition, altering its taste and smell. In addition, the product begins to crystallize between 50°F and 43°F.
Oils with higher smoke points are ideal for deep frying because they can withstand higher temperatures without burning. Some common oils with high smoke points include peanut oil, canola oil, and safflower oil.
Regular oil filtering is the most effective way to maintain oil quality by removing food debris and contaminants. Beyond filtering, two key procedures—frying oil cascading and “cradle to grave”—are commonly used to prolong the life of your cooking oil.
To minimize oxidation, store oils in a cool, dark place. Opaque containers help protect oil from light. Plastic bottles are somewhat permeable, so you may want to transfer oil to jars for a longer shelf life. Oil stored in unopened, opaque, plastic containers will keep about two years at 70 degrees or lower.