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Rapeseed Oil.
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BobQ
Posts: 11,181 Forumite

I recently started cooking with Carotina which is a mix of Rapeseed Oil and RedPalm Oil available in most supermarkets.
I went to open my third bottle today and found that it had white solid matter around the neck (enough to prevent any oil pouring out).
Bottle was well in date so I wondered if this was a common problem with such oils?
My reaction was that air had got in despite the seal being in place.
I went to open my third bottle today and found that it had white solid matter around the neck (enough to prevent any oil pouring out).
Bottle was well in date so I wondered if this was a common problem with such oils?
My reaction was that air had got in despite the seal being in place.
Few people are capable of expressing with equanimity opinions which differ from the prejudices of their social environment. Most people are incapable of forming such opinions.
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Comments
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have you had it stored somewhere cold?
I have had olive oil go cloudy and quite solid when I had it left overnight in the car, it was ok when I brought it into the house and it had warmed up a bit though0 -
have you had it stored somewhere cold?
I have had olive oil go cloudy and quite solid when I had it left overnight in the car, it was ok when I brought it into the house and it had warmed up a bit though
I had it stored indoors, in the kitchen, in a cupboard. So its been at an even temperature for a few weeks.Few people are capable of expressing with equanimity opinions which differ from the prejudices of their social environment. Most people are incapable of forming such opinions.0 -
is your kitchen on the cold side though? If it is it will start to solidify
I would think the combination of oils you have would solidify quicker than olive oil0 -
Palm oil is solid at room temperature. Mixed with rapeseed oil it will still tend to solidify at low temperatures. Perfectly normal therefore!0
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Thanks. The kitchen is on the cool side. I prefer it that way, I just leave the hall door open if I want to work in there without having the hob/oven on.
But that may be the problem. Nothing on the bottle about storing at specific temperatures.
So does that mean that there is nothing wrong with the oil that putting it in a warmer place for a few hours and agitating it? Or does low temperature cause permanent damage?Few people are capable of expressing with equanimity opinions which differ from the prejudices of their social environment. Most people are incapable of forming such opinions.0 -
i used my olive oil when it had warmed up a bit and it was fine, tasted no different
I did google it when it happened and it said it was safe to use but that it might have an effect on the taste, I didnt notice this though0 -
We use Carotino. We had some delivered by Tesco and I could see yucky looking bits in the bottle (without opening it so I don't know what colour they were). I asked them about it on Facebook and they said it must have gotten quite cold and said it would be fine to use once it warmed up a little. It was - seemed exactly the same to me.0
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Thanks.
I dropped Carotino an email yesterday (very prompt reply!) and they also said it was temperature related and advised standing it in the airing cupboard for a while.Few people are capable of expressing with equanimity opinions which differ from the prejudices of their social environment. Most people are incapable of forming such opinions.0
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