Storage and preservation
Edible oil seems to be stable, but actually contains many "uneasy molecules". How to store edible oil to ensure the safety of edible oil?
1. Store away from light.
Light will promote the generation of free radicals in edible oil, which will accelerate the oxidation of oil, so edible oil should be stored in a cabinet and protected from light.
2. Keep away from the stove.
We are accustomed to putting edible oil next to the stove, which is convenient to use, but the temperature will accelerate the oxidation of oil. When the temperature rises by 10°C, the oxidation reaction speed will approximately double. Therefore, cooking oil should be kept away from the stove when cooking.
3. Avoid metal containers.
Metal ions are catalysts for the oxidative rancidity of vegetable oils. Metal ions can accelerate the decomposition of hydroperoxide and promote the activation of oxygen into singlet oxygen and free radicals. Therefore, it is advisable to choose a glass bottle, preferably a brown bottle (which can be protected from light).
4. Sealed storage.
Grease will automatically oxidize with oxygen, so edible oil should be sealed and stored, and the lid should be tightened. The less contact with air the better.
5. Buy kegs and replace them frequently.
The longer the cooking oil with the lid is left, the more likely it is to break, so try to buy small packages and change the cooking oil frequently. Such as large barrels of oil, pour the oil into the oil control pot according to the amount of consumption per week, and then seal the barrel with tape and store it in a cool and dark place (it is best to eat it within 3 months after opening).
6. Do not mix new and old oil.
If you use separate bottles to hold the oil, do not mix the new and old oils. Use up the old oil and fill in the new oil. Otherwise, the oxidation intermediates in the old oil will accelerate the oxidation of the new oil. In addition, the oil-filled bottles should be cleaned regularly.
(From: People's Daily Online)
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