In this brief guide, we’ll address the search query: “What oil does not solidify in the fridge?” Also, we’ll explore what an oil’s melting/freezing point depends on, how to store cooking oil with low solidifying temperatures, how to tell if a cooking oil has spoiled, and what are the risks of using rancid cooking oil.
What oil does not solidify in the fridge?
Many cooking oils do not solidify in the fridge, between 0 and 4°C.
Cooking oils that have subzero melting temperatures include olive oil, sesame oil, rice bran oil, canola oil, hemp seed oil, grapeseed oil, corn oil, soybean oil, safflower oil, flax seed oil, sunflower oil, almond oil, and cottonseed oil, to name but a few.
Notably, these types of oil have a higher proportion of unsaturated fatty acids (both mono and polyunsaturated), than they do saturated fat.
If our readers require an oil that will stay liquid at colder temperatures, they may try using any of the aforementioned types, as they may provide other health benefits, such as helping lower LDL (low-density lipids), and supplying antioxidants.
What does an oil’s melting/freezing point depend on?
An oil’s solidifying point is a result of the proportion of saturated vs. non-saturated fatty acids that make it up and is a direct result of the chemical bonds between the carbons that make up each fatty acid.
An oil’s melting point (also referred to as a freezing point, depending on whether thermal energy is being supplied or drawn), depends on the oil’s chemical structure.
Fatty acids with single bonds between their carbon atoms (saturated fat) tend to be more stable at higher temperatures, and as a result, can withstand higher cooking temperatures.
Acids that have double chemical bonds between two or more of their atoms (unsaturated fat) have lower solidifying points, as these bonds are not as stable and as a result, they freeze at lower temperatures, but also break down at lower temperatures.
How can I store cooking oil with a low solidifying temperature?
Cooking oils with low solidifying temperatures should be kept in refrigeration. This is because warmer temperatures may hasten their breakdown, and lead to them becoming rancid.
Cooking oils with more unsaturated fat are more stable at lower temperatures than their counterparts that are high in saturated fat, and therefore can be stored between 0 and 4°C.
More heat-stable cooking oils, such as coconut oil, can be stored at room temperature, such as in a pantry, though they should be kept out of direct sunlight to prevent premature oxidation.
How can I tell if a cooking oil has spoiled?
Cooking oil has spoiled if it has precipitation (sediments) at the bottom or if it has changed in coloring (has a darker appearance). The most telling sign is if has developed a strong scent that makes a nose wince.
Rancid cooking oil has a characteristically bitter smell, that can transfer to any dish or meal it is used to prepare. The more broken down the cooking oil is, the stronger this smell will be.
What are the risks of using rancid cooking oil?
Because rancid oil is broken down into smaller molecules, it contains free radicals, which can inflict oxidative damage on cells.
Chronic oxidative damage is associated with chronic inflammation, and an early onset of cancer, type 2 diabetes, insulin resistance, heart disease, liver disease, cognitive disorders, and many other health problems.
Also, rancid cooking oil can transfer its not-so-pleasant qualities onto the food it is used to prepare, which may result in unpleasant experiences and even sickness.
We urge our readers to prioritize their health and discard any food products that show signs of spoilage.
Conclusion
In this brief guide, we’ll address the search query: “What oil does not solidify in the fridge?” Also, we’ll explore what an oil’s melting/freezing point depends on, how to store cooking oil with low solidifying temperatures, how to tell if a cooking oil has spoiled, and what are the risks of using rancid cooking oil.
References
http://www.veganbaking.net/articles/tools/fat-and-oil-melt-point-temperatures