Unstable oils, like soybean, canola, and sunflower seed oils are highly susceptible to spoiling through oxidation. Oxidation is a series of chemical reactions which causes the molecules of fats and oils to break down and sometimes form new, unwanted substances. If an oil or fat has been oxidized, it may smell rancid or musty or change in color, texture, and taste.
You can help to protect foods high in unstable oils or the concentrated oils...
Unstable oils, like soybean, canola, and sunflower seed oils are highly susceptible to spoiling through oxidation. Oxidation is a series of chemical reactions which causes the molecules of fats and oils to break down and sometimes form new, unwanted substances. If an oil or fat has been oxidized, it may smell rancid or musty or change in color, texture, and taste.
You can help to protect foods high in unstable oils or the concentrated oils themselves by doing a few things. First, I recommend storing unstable oils in the fridge. Heat plays a big part in the molecular exchange of oxidation. Storing your oils or fatty foods in the fridge will also help to minimize exposure to UV rays, which may encourage the spoiling process. Second, make sure that all containers are tightly sealed to keep out moisture and air out. Both water and air contain oxygen which causes spoiling of oils.
Be sure to keep oils or fatty foods (like nuts, seeds, crisps) away from damp, warm areas or places which go through a lot of temperature change. For example, storing your bottle of cooking oil right above the stove is probably not a good idea. Steam from cooked foods and the heat which radiates from the stove-top can cause oils to go rancid very quickly.
If you want to use an alternative to unstable oils in cooking, consider using coconut oil. With any cooking oils, try to follow the same precautions against heat, moisture, and air as I've described above.
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