Canola oil can go rancid over time, which can negatively affect the taste and quality of foods cooked with it. Knowing how to identify if your canola oil has gone bad is important for avoiding unpleasant flavors and potentially harmful oxidation products in your meals. There are a few simple ways to check if your canola oil is still fresh or has become rancid.
Check the Expiration Date
The first and easiest way to tell if canola oil has gone rancid is to check the expiration date on the bottle. Like most oils, canola oil has a limited shelf life and will eventually go bad. An unopened bottle of canola oil will typically last up to 2 years past its printed expiration date when stored in a cool, dark place. Once opened, the clock starts ticking faster – most canola oils will stay good for up to 1 year after opening.
So check the “best by” or “use by” date on your oil bottle. If it has passed the expiration date, it’s time to dispose of it and get a fresh bottle. Don’t go just by the date alone, however, as the next couple techniques will confirm for sure whether your canola oil is still good or rancid.
Look at the Color
The color of canola oil can also indicate its freshness. Pure, unopened canola oil has a light golden yellow color. As it goes rancid over time, the color darkens into a murky yellow or even brownish shade.
To check the color, examine the oil bottle carefully under natural light. Tilt the bottle and inspect the oil near the cap where the color may appear darker. If it shows an intense, dark color rather than a clear light golden hue, it is likely going bad.
However, keep in mind that used, previously heated canola oil can also take on a darker yellow/brown tint after cooking due to oxidation and chemical changes from heat exposure. So color alone isn’t always definitive in determining rancidity.
Smell It
One of the surest ways to identify rancid canola oil is to smell it. Fresh canola oil has little to no scent. Rancid oil gives off a distinctive, unpleasant odor.
To test for rancidity, carefully open the oil bottle and smell the oil directly. Your nose will likely pick up a harsh, bitter aroma if the oil has gone bad. The scent is often described as similar to paint thinner or varnish.
You can also smell for rancidity by rubbing a small amount of oil between your fingers to warm it up and release odor compounds. Then bring your oiled fingers up to your nose and sniff. If it smells foul or irritating, the oil has likely spoiled and should be discarded.
Watch for Changes in Texture
The texture and viscosity of canola oil also degrades during the rancidification process. Fresh canola oil is smooth and silky with a light bodied feel. As it oxidizes, the oil becomes thicker, clumpy, and leaves residue on utensils and pans.
To check texture, first make sure the oil is liquid at room temperature. Canola oil is naturally liquid at temps above 60°F. If your oil bottle shows solid clumps or seems thick and gluey when poured, this indicates spoilage.
You can also dip your finger into the oil and rub it between your fingers to check for stickiness or syrupy residue. Properly stored canola oil should feel smooth and slick rather than tacky.
Try a Taste Test
Warning: Never taste or ingest rancid oil, as it can contain toxic breakdown products and cause serious health issues if consumed!
If you’re still unsure about your canola oil’s freshness, you can carefully taste a tiny drop on your finger. Keep in mind this is NOT recommended for rancid oil due to the health hazards!
Fresh canola oil has a mild, neutral flavor. Rancid oil immediately tastes very bitter, unpleasant, and irritating. Any strong, odd flavors like paint, crayons, or stale nuts point to spoiled, oxidized oil that should not be eaten.
Watch For Mold
Visible mold growth in canola oil is a sure sign something has gone very wrong. Canola oil should never contain mold if properly stored. Check the sides and bottom of the bottle carefully for any fuzzy spots or cloudiness indicating microbial contamination.
Also give the oil bottle a shake and inspect for any odd movement or particles. Fresh canola oil should look uniformly liquid and clear, with no sludge, water, foam, or other visible impurities.
Test With Food
You can also evaluate your canola oil by cooking with it. Add a small amount to a skillet and heat it up on the stove for 30-60 seconds. Properly stored oil will immediately get slippery and fluid when heated. Rancid oil may foam, pop, crackle, and leave blackened specks in the pan.
Then fry a small piece of food in the oil, like bread or a potato wedge. Taste the food. Rancid oil will impart bitter, unpleasant flavors to any foods cooked in it. If the food tastes noticeably off, it’s best to dispose of the oil.
How to Store Canola Oil Properly
To help maximize shelf life and prevent canola oil from going bad prematurely:
- Purchase smaller bottles instead of large containers.
- Check expiration dates and only buy oil with the furthest date.
- Keep oil bottles sealed until ready to use.
- Store oil in a cool, dark pantry away from heat and sunlight.
- Refrigerate oil after opening for extended freshness.
- Transfer used oil to smaller airtight containers to avoid contamination.
- Use clean, dry utensils to handle oil and prevent introducing water.
- Avoid reusing cooking oil to help prevent faster spoilage.
Health Risks of Rancid Oil
Eating rancid canola oil poses a number of health hazards:
- Reduced nutritional value – Vitamin E and other nutrients are destroyed during rancidification.
- Gastrointestinal irritation – Rancid fats can irritate the stomach lining and intestines, causing cramps, nausea or vomiting.
- Free radicals – Decomposed oils contain pro-inflammatory free radicals that damage cells.
- Cancer risk – Some research links diets high in rancid oils to increased cancer.
- Atherosclerosis – Rancid lipids promote plaque buildup in arteries.
- Toxic byproducts – Breakdown products like aldehydes and alkenals can be poisonous.
Consuming rancid oil even once likely won’t make you seriously ill. But ingesting it regularly can increase inflammation, arterial damage, and other adverse effects over time.
What Causes Canola Oil to Go Rancid?
Canola oil spoils through the chemical process of oxidation and hydrolysis. Here are the main causes of rancidification:
Exposure to Air
Air contact accelerates degradation of canola oil. Each time the bottle is opened, oxygen initiates oxidative reactions. Lipid oxidation also steadily occurs at the air-oil surface in the bottle.
Time
Like any food, oils have a limited shelf life. The natural lipids in canola oil slowly break down over time, even if unopened.
Light
Sunlight and UV rays initiate photooxidation, especially in clear oil bottles. Keeping oil in dark storage helps prolong freshness.
Heat
Warm conditions quicken the pace of oxidation. Storing oil at cool room temps or refrigerated helps preserve it.
Moisture
Tiny amounts of water can accelerate hydrolysis. Using dry utensils prevents excess water contamination when handling oil.
Metal Impurities
Trace iron and copper catalyze oxidation. Avoid recycled bottles that may leach metals.
Repeated Frying
Heating oil, especially for frying, greatly accelerates oxidative deterioration.
How to Tell When Other Oils Go Rancid
The tests for rancidity in canola oil also apply to identifying spoiled oils of other types like olive oil, vegetable oil, coconut oil, etc. General indications that any oil has gone bad include:
- Passing the expiration date
- Changes in appearance – darker color, thick texture, mold development
- Strong unpleasant odors
- Bitter, irritating taste
- Poor cooking performance – foaming, smoking, fishy smell
The rate of oxidation varies by oil type based on the lipid structure. But the methods to check for rancidification remain the same. Trust your eyes, nose, and taste buds to determine if your oils are still fresh enough for cooking.
Frequently Asked Questions
How long does unopened canola oil last?
Unopened canola oil will stay fresh for up to 2 years past the printed expiration date if stored properly in a cool, dark location.
Does canola oil need refrigeration?
Unopened canola oil can be kept in a cool, dry pantry. But fridge storage is recommended after opening to extend usage life up to 1 year.
Can you get sick from using rancid oil?
Rancid oil contains compounds that can irritate the digestive tract. Long-term consumption is linked to chronic inflammation, atherosclerosis, and increased cancer risk.
Why does canola oil turn brown?
Canola oil slowly darkens from golden yellow to brown shades during the oxidation process. This browning signals degradation has occurred and the oil is now rancid.
Does canola oil need to be refrigerated after opening?
Open canola oil will last much longer kept refrigerated. But it can be stored up to 6 months in a cool, dark pantry. Refrigeration gives opened oil up to 1 year before spoiling.
Can you reheat canola oil?
Previously used canola oil should not be reheated more than once or twice. Reheating speeds up oxidation and causes faster deterioration in flavor and quality.
Conclusion
Identifying rancid canola oil is simple with a few basic tests. Check for changes in smell, taste, color, texture, and cooking behavior. Be familiar with proper storage methods to help maximize shelf life. And discard any oil that shows signs of spoilage to avoid unpleasant flavors and potential health hazards from consuming oxidized fats.
With the right handling and testing procedures, it’s easy to catch spoiled canola oil before it has a chance to negatively impact food or your health.
