One of the worst things a person can experience while cooking a meal in the kitchen is to be surprised that one of the basic ingredients used in the recipe is damaged and unfit for use.
Although it is easy to identify the viability of most nutrients from their smell and appearance, we often forget that edible oil also has a shelf life and signs of spoilage that should be noted before use.
Vegetable oil also has a shelf life
Some mistakenly believe that oils do not spoil, but the truth is that they have a shelf life like any other food product.
It is true that expired oils are not toxic or threatening, according to Insider, but they threaten to completely damage the meal, and may cause nausea depending on how they are damaged and the process of their breakdown and decomposition in food when used.
The good news is that there are some simple methods that can help tell if the oil has been damaged and expires to avoid accidentally ingesting toxic elements.
Expired oils are not toxic or threatening to health but threaten to completely damage the meal (Pixaby)
Types of vegetable oils
Before going into how long an oil takes before it is damaged, it's important to define vegetable oil in the first place, as it is simply any type of oil that is extracted from edible plants.
For example, it can be a combination of a number of oils such as canola oil and corn oil, or it can refer to one concentrated oil, such as soy oil, sesame oil, sunflower oil, and peanut oil.
There are also oils extracted from some types of vegetables and fruits, such as olive oil, coconut oil, palm oil and avocado oil.
Some of these oils have a longer shelf life than others due to their chemical composition, however, storage conditions and the way the oil is kept at home can also make a big difference in the quality and life of the oil.
Some oils have a longer shelf life than others due to their chemical composition (Shutterstock)
How is edible oil damaged?
Cooking oil does not last forever, and the most common way to spoil is for the oil to become "rancid", which happens if it is stored for too long or in poor conditions.
According to Can It Go Bad, it is possible to tell that cooking oil is rotten if it is sharp, bitter, smells bad like old paint, nail polish remover, or smells different from its original smell.
Sometimes the smell may not be a clear indication of spoilage, while the taste is so because the taste of vegetable oil without any added flavors is neutral and closer to tasteless.
In order for the oil to become "rancid", the process of changing the taste and smell continues and worsens over time, so it can be difficult to notice the difference if the oil is used on a daily basis.
When you stop using the oil for several weeks and then taste it, the problem can be easily detected, and then it is necessary to discard the oil as soon as it begins to taste bitter, sharp or pungent.
In addition to the smell and taste, there are a few other signs that the edible oil has deteriorated and exceeded its shelf life, as follows:
- Food fried in oil is greasy and not crisp.
- The presence of foam on the surface when heating the oil.
- The oil darkens when heated.
- Smoke comes out of the oil before it is hot enough to use.
Shelf life of vegetable oil
The shelf life of vegetable oil depends on several factors:
But in general, the shelf life of an unopened vegetable oil bottle can last up to 24 months if stored in a cool, dry place.
Oils high in polyunsaturated fats, such as canola oil, wear out more quickly than oils high in monounsaturated fats, such as olive oil and peanut oil.
Once the bottle is opened, high-quality oil can last up to a year to be usable, while lower-quality oils are only valid for several months before spoiling after opening.
The shelf life of an unopened vegetable oil bottle lasts up to 24 months if stored in a cool, dry place (Pixaby)
How to preserve edible oil
It is important to know that there are 4 elements that damage cooking oils and reduce their shelf life, namely:
- Heat.
- Air.
- Humidity.
- To extend the life of the oil, avoid exposing it to the mentioned elements as much as possible, and it is recommended to store it in dry glass bottles that are airtight away from light and heat, to ensure the maximum possible shelf life.