Food Oils and Fats: Chemistry and Technology

Professor H N Mishra
Agricultural and Food Engineering Department
Indian Institute of Technology Kharagpur
Module 12: Packaging, Storage, & QA/QC
Lecture 58: Handling and Storage

Hello everyone, Namaskar. Now, in this 58th lecture of this course, in the next half an hour,
we will talk about handling and storage of fats and oils.
Here we will talk what are the various consideration that one should lo into for handling of
oils and fats as well as storage of oils and fats and then guidelines for storage of liquid fats
as well as guidelines for storage of solid fats.

So, you know that handling and storage of edible fats and oils are crucial aspect of
maintaining their quality, flavour and nutritional value. Fats and oils play a vital role in food
preparation, enhancing taste and texture while providing essential nutrients. However,
improper handling and storage can lead to rancidity, loss of flavour and potential health
risks. Therefore, it is important to understand the factors that affect the quality of edible
fats and oils and appropriate methods for their handling and storage. So, in the earlier
classes also I discussed it, that there are major factors affecting the quality of oil during
handling and storage are light, temperature, oxygen and moisture.

So, these four important factors must be taken into consideration while handling and
storing the fat. The handling of oils and fats are quite tricky. It is generally very easy to
handle a few bottles of any vegetable oil. However, the things get a little more complicated
when it is to transport more amount, huge quantity in truck or in rail wagons etc. So, for
industrial purposes the oils are shipped, but are categorized in relation to extent of
processing. Both of the oils and fats are shipped in the crude state, but the shipment of
refined product are often described as refined bleached and deodorized RBD oil has
increased considerably in the recent years. Generally refined oils are more sensitive to poor
storage and handling conditions than crude oil because if the handling conditions during
transportation or even during storage, if the conditions are not properly maintained then
the further development of acidity etc, oxidation products etc may take place and the whole
purpose of your refining may get defeated. So, that is very important consideration.
At ambient temperatures, oil may be liquid, semi-solid or fully solid. So, the state of the oil is
obviously, of importance to the in view of the effect that it will have on handling both at the
time of loading as well as at the time of discharge. Seed oils are mainly liquid at ambient
temperature and they are often referred to as soft oils. And, commodities such as palm oil,
coconut oil etc which are sufficiently solid at ambient temperature and normally because
they are solid, they might require some heating before being pumped to or from the seed
tankers. Castor oil is an unusual seed oil that is far more viscous than all other vegetable oils
and despite remaining a liquid throughout normal temperatures ranges, it requires some
heating prior to pumping otherwise it is very highly viscous. Although it is possible to
transport refined oils over long distance without significant loss in quality provided proper
precautions are taken, oil users often prefer crude oil and the oil can then be refined to their
own specification.
International agencies which are working on transport of edible oils and fats like FOSFA,
FOSFA International it is the Federation of Oils, Seeds and Fat Associations. And this
concerns itself with all aspects of international trade in oil seeds, oils and fats providing
guidance on seed transport of such commodity. FOSFA plays a vital role in settling
standards, promoting good trading practices and providing arbitration and dispute
resolution services for its members involved in the trade of oil seeds, oils and fats. The
primary objective of FOSFA is to establish and maintain fair trading practices, standard
contracts and rules for the trade of oil seed, oils, oil seeds, oils and fats. One of the notable
services offered by FOSFA is its arbitration and dispute resolution process. In cases where
disputes arise between trading practices, FOSFA provides a platform for mediation and
arbitration to reach a fair and impartial resolution. It was established in 1971 and is based
in London, United Kingdom.
So here in this table, I have given you the FOSFA recommended temperature for carriage of
oils and fats. So you can see that oil type like sunflower oil, soybean oil, safflower,
groundnut, rapeseed and maize corn oil. So during transport, during wage, the temperature
in this oil should be maintained in ambient conditions. Whereas, there is a palm oil, the
transport temperature should be as according to FOSFA, it should be minimum 30°C to
maximum 40°C. In case of palm is tearing, minimum temperature during wage should be
40°C and maximum should be 45°C. Palm oil, minimum temperature during wage should be
25°C and maximum 30°C. Palm that is coconut, it should be 27 and 32, minimum 27,
maximum 32. For fish oil, it should be minimum 20 and maximum 25. For palm fatty acid
distillates, minimum temperature during wage should be 45°C and maximum should be
50°C. But at the discharge point if you see for the sunflower oil as well as safflower oil, it
should be minimum at discharge should be minimum 15°C and maximum 2°C. For soybean
oil at discharge, minimum 2°C and maximum 25°C. The same for groundnut oil also 20-25°C
and for rapeseed oil and maize corn oil, it should be again minimum 15°C and maximum
20°C. You can see for the palm oil, the minimum at discharge minimum is 50°C and
maximum 55°C. For palm is tearing, minimum 60°C, maximum 70°C. For palm oil, minimum
30°C and maximum temperature at discharge should be 35°C. For coconut, it should be 40
minimum and 50, 45 maximum. For fish oil, minimum is 25 and maximum is 30°C and for
palm fatty acid distillate, minimum is 55°C and maximum is 72°C at the discharge point. So,
these are some of the major oils.
Now, let us talk about reasons for the damage of fatty oil carbon. Number 1 is the poor
temperature control. The natural antioxidant in a crude fatty oil will not fully protect the oil
from improper carriage and handling. In particular, exposure of the oil to high temperature
can lead to oxidative change. Some deterioration in quality can be expected during a voyage
lasting 3 to 4 weeks in condition where considerable temperature cycle can occur. For this
reason, loading of a carbo, the characteristics of which are close to the specific upper limit
will sometime lead to the oil being outside its specification at discharge. The other factor is
the water ingress. Ingress of water into a tank will cause cargo damage although the damage
is normally more readily reversible than that caused by overheating. A combination of high
temperature and excessive moisture content may lead to the formation of free fatty acid
which can have adverse effect on the cargo quality.
Then contamination with chemicals or other substances miscible with the oil. Chemical
contamination is almost always caused by poor cleaning and consequent incomplete
removal of previous cargo residues. However, it should be noted that the contamination can
have occurred before the oil is loaded if a road tanker has been inadequately cleaned.
Contamination may also be caused by inadequate processing of the oilseeds, particularly at
the extraction stage. Contamination or co-mingling can also take place from the admixture
of one oil into another. This can occur when a ship carries two different oils. For example,
palm oil and palm kernel oil and insufficient care are taken to segregate the two carbons,
particularly during loading and discharge. This type of contamination does not give rise to
any safety risk as far as the oil edibility is concerned, but it may make use of for the specific
purpose originally intended difficult.
Then, adulteration is another reason because adulteration is the deliberate mixing of two
low-valued oils to simulate the composition of a more expensive product has been largely
eliminated by development of sophisticated techniques for the characterization of the oil.
Then admixture that is ships carrying parcels of different oils must be meticulous in
preventing cross contamination due to the faulty walls or by failure to properly clean lines
between the discharging different parcels. Although different oils are compatible, cross
contamination can be seriously affected in use of a particular product and thus it gives rise
to a substantial claim and possible arbitration.
The FOA also has recommended temperature during storage, during transport, loading and
discharge for the edible oils. The Food and Agriculture Organization of the United Nations
recommends the practice for storage and transport of edible fats and oils as detailed in
CAC/RCP 36-1987. It gives guidance on the maximum temperature required for the various
grades during transit and while loading and discharging. For example, in the table,
information is given for the storage and bulk shipment for the coaster soil and coconut oil.
There is minimum temperature for coaster oil at storage should be 20°C maximum 25
whereas, for coconut oil minimum can be 27 and maximum 32. But for the same at loading
and discharge for coconut oil it should be 40 should be minimum and 45 should be
maximum at the discharge And the other oil grapeseed, groundnut etc already it is also
almost similar to those recommended by the phosphor. Then like here you can see the palm
kernel oil that is the minimum temperature at storage of bulk segments is 27°C and
maximum 32°C , but at the discharge it will be minimum 40 and maximum 45 Similarly for
sesame oil it is ambient condition during storage and the at loading at discharge it should be
10 should be minimum and 20 should be maximum. This is both for sesame and sunflower
oil for this Tallow (for voyage of 10 days or less) it should be the for storage it will be
ambient, but at the loading and discharge it should be minimum 55 and maximum it can go
up to 65. And the same for loading and discharge of Tallow (for voyage more than 10 days)
it can be and the for storage if it is more than 10 days for Tylo it should be minimum 35 and
maximum 45 that temperature may range during this. Only oil is the storage for minimum
as it should be ambient, but for that loading and discharge it should be temperature range of
10°C to 20°C minimum 10°C and maximum 20 °C.

Then let us talk about challenges of shipping bulk oil and fats. Shipping bulk oils and fats
present several challenges due to their unique characteristics and requirements. As
essential commodities in the food and industrial sector, oils and fats are widely traded
globally. However, their transportation present various challenges like the condition of the
oil and fat before transport how was it and therefore, to maintain it during the
transportation. Some oils and fats are not refined until they go get to their final destination
and the reason for this is that refined oils are more susceptible to loss during the transit
quality loss during transit. As and as a result the shippers prefer to have the oils in crude
form so that they can refine them to meet their specification. Otherwise if the refined oil
being stored then further development of resins may cause additional secondary refining
and which will unnecessary increase the cost. However, the rate of transport of refined oil
has been on the rise in the recent years because thanks to the new technology which can
prevent that is the resins or oxidation of the fats and oil during transit.

Then edible oils and fats contracts contain details of the oil being transported. Some details
include the specific oil being shipped and agreed quantities and specification being shipped
analytical properties of the cargo at loading and unloading standards for shipping tanks and
many more. These contracts are there to ensure that there is an efficient, effective and risk-
free transport of the bulk oils from the supplier to the receiver, but because there are a lot
of oil that could be possibly shipped and each has varying properties that make a generic
contract impossible. There has to be a contract for each oil and that is why FOSFA have a
long list of contract template that can be used for any edible oil and fat being transported.
Then shipping and storage conditions and the challenge it should be the shipping and
storage conditions for edible oils and fats could also always to the challenge to the transport
of these oils. Proper tank coatings, spotless cleaning and equipping the tanks to system or
sustain the quality of the oils are important factor to never compromise. Edible fats and oils
cargo maintenance is another important it is also a challenging task due to the vastly
varying properties of the various oils and fats. A standardized edible oil and fat cargo
maintenance system cannot work. For instance, oil like coconut and palm are quick to turn
into fat at ambient temperature. The oil though maintaining its liquid state ambient
temperature requires heating for efficient uploading. So, these oils require heating, but at
the same time the heating has to be done slowly and steadily. Rapid heating could lead to
the increase of the free fatty acid or acid value of the oil ultimately leading to the
deterioration of the oil. So, these things should be taken care of.
Now, let us talk about storage of oils and fats. Proper storage of edible oil and fat is essential
to preserve their quality, flavor and nutritional value. Inadequate storage conditions can
lead to the development of off-flavor, rancidity and degradation of essential nutrients. To
ensure the longevity of edible oils and fat, it is crucial to follow appropriate storage
practices. The next section here that is the storage tank. The most suitable shape is the
vertical circular claw section tank with a self-supporting fifth roof preferably convex in
shape. Where possible, tall narrow tanks are preferred to maintain exposed surface area.
Tank bottoms should be conical shape or slope to be self for self-draining for ease of
draining.
For each installation, the storage capacity is related to the expected storage period, the rate
of the turnover and the number of different products to be handled. For refineries or end-
users, the capacities of the storage tank should be small and it is desirable to have a number
of tanks ranging from 200 to 1000 tons. For export and import of tank farms, different
capacities for various products can be used like for crude liquid oils, there is a tank for up to
1000 to 5000 tons capacity can be used. For crude, non-liquid oils and refined oils, it is from
500 to 2000 ton capacity. High melting fats such as palm stearin, tallow, hydrogenated oils,
the tank capacity is normally 500 to 1000 tons. Fatty acid distillate or acid oils is 500 tons or
larger, where turnover is large. So, for export, all these bearing capacity depending upon the
product of bearing farms can be used.

In addition, ship tanks of mild steel should be coated with suitable inert coating, which is
suitable for contact with the food. It is preferable to construct a number of smaller tanks
with capacity ranging from 200 to 1000 tons. Copper, brass or bronze should be absolutely
avoided for use in any part of the storage and means of transport that has contact with the
oil such as piping, pipe connections, valves, heating coils, temperature gauze for oil,
strainers, pumps etc or in even sampling apparatus also, there should be any contamination
with copper, bronze etc should be avoided. Mild steel is acceptable for oil products, but the
tank wall, floor, roof should preferably be coated. A number of different coating practices
are available and specific assurance so as to suitability for contact with the food stuff should
be obtained from the manufacturer. Mild steel is not suitable for acid, oil or fatty acids.
Fiber, brass or 316 stainless steel can be used for many grades of products. Aluminium is
also satisfactory.
Then heater installation in tank, sometime in the tank there are heating systems or devices
are provided particularly for removal of the solid fats etc for heating of the oil before it
unloading. So, these are two heating of the installations also becomes necessary to maintain
the proper temperature of oil and to ensure its quality and usability. Edible oils may solidify
or become more viscous at lower temperature making it difficult to handle or pump. So,
heating systems are designed to provide controlled and uniform heat distribution
throughout the storage tank. Maintaining the oil to maintain in a liquid state at the
facilitating easy extraction and transfer when needed. All tanks for solid or semi-solid
products is installed with heating facility in order to obtain homogeneous products when
they are transferred or unloaded. So, heating coil should be of mild steel or mild steel tanks
and the of stainless steel for coated and stainless steel tankage.
Then bare hot water pipes, this bare hot water pipes based heating is one method which is
used to heat edible oil in storage tank. This system involves circulating hot water through
pipes and that are in direct contact with oil transferring heat to the oil and maintaining it at
the desired temperature. Heating the hot water that is where controller at 80°C circulated
through the oil is the best procedure because it is least likely to cause local overheating.
Then bare steam pipe, there is a bare steam pipe based heating is another method
commonly used to heat edible oil in storage tank. This system involves circulating heat or
circulating steam through pipes that are in direct contact with the oil. So, transferring the
heat to the oil and maintaining it at the desired temperature.
Heating by steam with pressure up to 1.5 kg per centimeter square gauge may be
temperature of 127°C. The heating coils are normally mild steel 5 centimeter square or
pipes and should be rest and supporting legs of about 7.5 centimeter that is 3 inch above the
base of the tank. Here no provision existed for making the oil in tank. A maximum heating
rate of 5°C per every 24 hours should be maintained to avoid local overheating at the coil
surface. Then heating installation in the road and rail tankers. Here you can see in the figure
that heating installation in the road and rail tankers for edible oils and fat play a crucial role
in maintaining the quality and usability of these products during transportation. So, edible
oils and fat can solidify or become more viscous at lower temperature making it challenging
to load unload and transport them efficiently.

So, from this point of view a suitable heating system must be installed. So, heating
installations in tanker help ensure that the oil remains in a liquid state facilitating a smooth
handling and preventing any adverse effect on quality. The primary objective of the heating
installation in road and rail tanker is to prevent the product from solidifying or
experiencing temperature related changes that could affect its quality. By maintaining the
oil or fat within the appropriate temperature range, the heating system ensures that the
cargo maintains or cargo remains pumpable and free flowing allowing for efficient loading
unloading and transfer operations. For solids or semi solid fats tanker with it should be
fitted with stainless steel or mild steel steamed coils which can be coupled to a source of hot
water or low-pressure steam where steam pressure up to 1.5 kg per square centimeter can
be used. In temperate and cold climates even tanker should be insulated.
Then typical and ideal bulk storage and handling facilities for fuel oil you can see here. Bulk
storage and handling facilities are required by extraction plants and refineries, industrial
uses of fats and oils as well as tank farm operations. So, ideal bulk storage system has been
shown in this figure that is you can see the rail and truck, there is pike and scale.

The key features in the ideal bulk storage system include that is storage tanks and piping for
each type of crude oil to be stored and handled. Second that is there should be an inventory
control system that allows an accurate measure of crude oil coming into the refinery and to
the refining operations. Finally, third important stage is the spill prevention that is
containment that is there should be a control system for spill prevention containment. So,
item 1 and 2 that is storage tanks with piping as well as inventory control these are the very
important in preventing co-mixing and mixing of old product with new where the new
product is being used. So, the typical piping arrangement for crude oil storage tank is shown
here in the picture that is oil in there is a siphon breaker and it oil goes out like the key
feature include an inverted U-shaped piping arrangement with a siphon breaker at the top
And this lessens the possibility of oil in a full tank accidentally flowing to a tank containing
less oil and it also permits filling a tank from the bottom thereby minimizing exposure of the
oil to air.

So, general scheme for the storage and handling of finished oil that is oil coming from the
deodorizer is passed through a heat exchanger and a polishing filter to remove any solid
material etc. Then after the polishing filtration the oil is pumped through a cooler and it
goes to the storage tank and from the storage tank that is before packaging the oil is filtered
again to remove any solid etc and then it is passed through another again polishing filter.
And finally, it is sent to the packaging where paper is generally used for in the filtration
polishing filter the paper is used and after that it is sent for the packaging depending upon
the type of the product either drums, cartoons, tank wagons, cans, bottles or margarine and
shortening products structure and their packaging etc is followed.
Now, let us talk about the general guidelines for storage of some of the liquid fats like the
proper storage of edible liquid oil or fat is essential to maintain their quality extend shelf life
and assure food safety. Edible liquid fats such as vegetable oils are commonly used in
various food applications and are susceptible to degradation if not stored current properly.
So, to preserve their freshness nutritional value and flavor a specific guidelines should be
followed when storing these fat. So, general guideline is that is air, heat, light, and age affect
the quality of the shelf life of the product, edible oil and which deteriorate the oxidation or
through oxidation surfaces. So, oxidation process is generally are greatly enhanced when
edible oils are stored in container that are not airtight and in areas where the oil is exposed
to heat and light. So, an unpleasant smell of these indicates that the oil is no longer desirable
for consumption.
 So, even a wine smell or taste may reveal that the oil was not properly stored. A metallic
flavor indicates that the oil was stored in a container made with reactive metals. If edible oil
becomes rancid very quickly, it indicates that the oil was improperly stored and has
oxidized. Most refined oils like oils obtained from cold pressing mechanical methods etc it
will keep for 3 to 6 months if properly stored in a cool dark location. The refrigerator is the
best place to store refined unrefined oils and although most will solidify in cooler
temperature, they will return to a liquid state if removed from the refrigerator 1 or 2 hours
prior to their use. Refined oils that is oil obtained from heat and solvent extraction tend to
keep twice as long as unrefined oil that is at least 6 to 12 months if stored properly. An oil
high in polyunsaturated fat has a much shorter shelf life than the oil high in
monounsaturated or saturated fats and they should be stored in a refrigerator to extend the
shelf life.
So, let us see the guidelines that is provided for a specific guidelines related to specific oil
like avocado oil. This it should be stored in a refrigerator for about 9 to 12 months. Canola
oil may be stored in a cool dark cabinet away in its original container for 4 to 6 months or in
the refrigerator for 9 months. Chile oil if kept at room temperature it will last for 6 months,
but the flavor and heat will gradually dissipate the longer it is kept. The intensity will
deteriorate less rapidly if it is stored in a refrigerator. Corn oil contains a high level of
polyunsaturated fat, it should be stored in a refrigerator for up to 6 months.
Grape seed oil can be stored without refrigeration for 3 months if the storage temperature
does not climb above 21°C. However, since it contains a high level of polyunsaturated fat, it
is best to store grape seed oil in a refrigerator for up to 6 months. Storing the grape seed oil
in an area of excessive heat will cause it to deteriorate rapidly. Hazelnut oil is stored in a
cool dark cupboard, it will remain fresh for as long as 3 months, but if it is best to store it in
a refrigerator to prevent it from becoming rain seed. If refrigeration causes the oil to
solidify, it can be restored for a liquid state by leaving it at room temperature for an hour or
two. Macadamia nut oil the high level of antioxidant shows rancidity and allows macadamia
nut oil to be kept for up to 2 years without refrigeration and longer it if it is refrigerated.

Mustard oil should be stored in refrigerator where it will keep for about 5 to 6 months. It
will keep for a considerably shorter period if it is stored in a cabinet. So, it should not be
stored in a warm location. Palm oil because of its high level of saturated fat, it resists
rancidity and can be stored in its original container in a cool dark cabinet for many months.
Palm kernel oil it is also high level of unsaturated high level of saturated fats are there. In
some cases, it is higher than the palm oil. So, it also resists rancidity and therefore, it has a
very long shelf life stored in a cool dark cabinet for 1 year or in the refrigerator even for
more. Peanut oil there is refined peanut oil will keep for long period usually 2 years and in
many cases almost indefinitely if it is stored unopened in its original container in a cool
dark location.
Shafflower flour oil has an extremely high level of polyunsaturated fat which does not keep
as well as the fat components and therefore, it should be stored in a refrigerator where it
will keep for more than 6 months. Truffle oil because of its strength only a few drops of
truffle oil are required to add early truffle flavour to a variety of foods such as meat, fish,
pasta, salads, sauces etc. So, truffle oil may also lose some of its intense flavour and aroma if
it is restored for long period of times. Walnut oil if properly stored, walnut oil will become
rancid quickly if it is improperly stored especially if it is an unrefined version. So, if stored in
a cool dark cupboard it will remain fresh for as long as 3 months, but like most unrefined
oils and oils high in polyunsaturated fat it is best to store it in the refrigerator to prevent it
from becoming rancid. If refrigeration causes the oil to solidify it can be restored to a liquid
state by leaving it at room temperature for an hour or two prior to use. Refined walnut oil
will keep for somewhat longer period, but the refrigerator is still the best place to store it
for optimum shelf life.
Now, let us briefly talk about guidelines for storage fat storage of solid fats and most solid
fat as you are know that is they are from animal sources. However, they are exceptions
typical of tropical plant oil such as coconut oil or solid or semi solid at room temperature
and vegetable shortening and margarine made from the plant oils or solid due to
hydrogenation process. So, most solid fats also contain a higher degree of saturated fat than
the liquid fat and therefore, they are very stable and then tend to keep for extended period
especially when refrigerated. Brown butter can be stored in air tight storage container and
refrigerated for several weeks or it can be frozen for long term storage. When reheating
frozen, but brown butter use caution when melting and heating it on a stove top stove top as
so as not to burn the butter with a setting that is too high. The frozen butter can also be
heated on a low microwave setting. Ghee which is usually solid in cans does not have to be
refrigerated because it contains no milk solids and that can spoil.
Clarified butter although clarified butter keeps longer than the whole butter due to the
removal of the milk solids, homemade clarified butter should be refrigerated in case milk
solids are still remaining in the finished product because refrigeration will allow clarified
butter to remain usable for an extended period. Coconut oil is solid or semi solid at room
temperature due to its extremely highly saturated fat content and therefore, it resist to
rancidity. It should be kept in a container in a cool dark cabinet for many months. It can also
be stored in the refrigerator for an extended period. There is a like butter lard will absorb
flavors and aromas. So, it is could be tightly wrapped when used. The label should be
checked for the proper storage method because some types of lard depending on the
processing technique may be stored at room temperature while other required
refrigeration.
Margarine should be stored in the refrigerator where it will keep for 2 months or more. For
long-term storage, it may be kept at a freezer for a half year or longer. Like butter and other
solid fats, margarine will absorb the flavors and odors of some food. So, it should be tightly
wrapped or covered when storing. Sweet butter sweet butter is there is a perishable it
should be stored in refrigerator. Although it is tempting to store in a container in a cabinet
at room temperature so that it is easy to spread. It will become rancid quickly due to the
presence of milk solids that can spoil. So, when you stored in refrigerator, it should be
tightly wrapped because it will absorb odors and flavors quite easily. Unsalted butter may
be kept in a refrigerator for 2 to 3 weeks and salted butter may be kept some more longer
like 4 to 5 weeks because the salt acts as a preservative. Butter freezes extremely well and
may be kept in a freezer for at least half a year.
So, a handling and storage of edible fats and oils are crucial aspects for maintaining their
quality, flavor and nutritional value. Phospholipids plays a vital role in settling standards,
performing good trade practices and providing arbitration and dispute resolution services
for its members involved in the trade of oil seeds, oils and fats. Shipping bulk oils and fats
presents several challenges due to their unique characteristics and requirements. Proper
storage of edible oils and fats is essential to prevent their quality, flavor and nutritional
value. Inadequate storage conditions can lead to the development of off-flavor, rancidity
and degradation of essential nutrients. So, this should be properly handled and stored well
to maintain quality.
These were the references. Thank you very much for your patience here. Thank you.