In order to preserve edible oil, we will mention the most important factors that, in addition to maintaining the nutritional value of the oil, increase its shelf life:
Not being exposed to direct contact with the open air: < Contact of oil with oxygen in the environment accelerates the process of oxidation and as a result spoiling. Store in a dry place and away from the source of moisture: moisture makes it faster. The mechanism of action of bacteria and increasing the speed of oil spoilage.
Not being exposed to direct sunlight: The interaction of sunlight with edible oil is one of the most influential factors on the color of the oil and its taste. . As a result, the oil should be packaged and stored in such a way that light does not pass through it. When using oil, you should pay attention not to use too much heat, and when storing it, do not keep it near the gas flame as much as possible. Because high heat is also one of the effective factors in changing the color and taste and increasing the rate of spoilage of oil.
✳️ Prevent edible oils from spoiling ✳️
In the previous sections, we gave you some tips on how to store edible oil. Next, we want to check other things that you should consider at home and when using oil.
When you use oil to cook food, be careful that the heat is not too high and the flame is gentler. use. Also, the oil heating time should not be too long. High heat and long time make the taste and smell of the oil spicy and annoying. Use only special frying oils for frying. Do not reheat the oil for the second time and avoid using burnt oil.
After each use, be sure to close the container well to prevent the oil from coming into contact with the ambient air and the oxidation process. Prevent oil spoilage as a result. At any stage of storage and use, if you notice the unpleasant and pungent smell of the oil, avoid using it because the unpleasant smell is a sign of oil spoilage.
✳️ Important Principles of Long -Term Maintenance ✳️
It is good to know that among edible oils, the healthiest types are probably liquid oils, which are divided into two types: normal and frying. The uses of these two are different, but their storage conditions are not different, and all the things we mentioned in the previous sections about all types of edible oil must be observed so that we can reduce the possibility of deterioration and increase its shelf life in the long run. It doesn't matter if the oil is manufactured or raw and unrefined, because in any case, due to the presence of fatty acids in the oil, they react with factors such as light, heat, air (oxygen) and moisture, and the process of decomposition and spoiling becomes faster. Therefore, whatever type of oil you use, it is better to keep it in a cabinet or closet or in a space away from the mentioned factors.
