The Effect of Storage on Palm Oil

Palm oil is a highly saturated oil of the oil palm plant. Refined palm oil, the more abundant in our everyday life, is clear. Many processed foods contain palm oil, as it is a relatively inexpensive and readily available oil.

Quality Effects

Like many other oils, palm oil can break down and lose its quality. This breakdown is most often caused by exposure to oxygen, as well as light or heat. When the oil begins to break down, its acidity can rise and the oil can begin to taste bitter. There will be a decidedly rancid aroma and taste about the oil, which will spoil the flavor of the food you make.

Ideal Storage

Keep your oil in a room temperature, or just a bit warmer, cabinet. Keep the door closed when you are not using it to avoid light access. Transfer the oil to an opaque or dark container, if it comes in a clear one.

Testing

If you are unsure about the quality of your palm oil after it has been stored for a while, open it and give it a sniff. If it smells bad, it will taste bad. If you can't detect a smell, dip your finger in it and give it a taste. If it's not a flavor you want in your food, don't use it.

References

• American Palm Oil Council: Palm Oil Uses
• American Palm Oil Council: Handling and Storage of Palm Oil Product