How Do You Store Canola Oil & Rapeseed Oil Properly?

1. Rapeseed and canola oil should have an acid value of at most 0.6% to 2.0%. Oils and fats spoil by readily becoming rancid aided by light, atmospheric oxygen, and moisture leading to changes in odor and taste. Subject to compliance with the appropriate temperature ranges, duration of storage is not a limiting factor as regards transport and storage life.

2. Normally, the oil does not need to be heated, since its solidification point is relatively low.

3. Rapeseed and Canola oil have no particular requirements as to storage climate conditions:

- Travel temperature (favorable temperature range): 15°C (12 to 24°C)

- Pumping temperature: approximately 15°C

- Solidification temperature: 0°C to -15°C

4. Under normal transport conditions, rapeseed and canola oil are liquid and therefore need not to be heated. In the solidification state, if the temperature rises during transportation, the oil has to be heated to achieve pump ability. Solidification temperatures are of considerable significance in the transportation of fatty oils and fats. The oil must remain liquid during loading, during transportation, and unloading.

Chill haze (separation) begins if cooling causes the temperature of the oil to approach solidification point, the oil becoming ointment-like and finally solid, such that it is no longer able to be pumped. Separation and the associated change in consistency from liquid to solid occur more readily upon cooling, the higher the solidification point. The oils must only be heated by a few degrees centigrade per day, otherwise, the risk of rancidity and other negative changes arises.