3 replies to this topic

[jdeangelis2898]

Hello,

 

I work in a bakery manufacturer and we currently have a tote (2,000 lbs) of oil that expired last week. I currently have the tote on hold and was told by the manufacturer that they do not provide extensions even though we performed both lab testing for peroxide value and organoleptic testing which all came back well within our limits. The oil is used for greasing our cake pans. 

 

Would it be possible to still use this oil without an extension from the manufacturer because we have all the documentation to ensure the ingredient is safe for use? What kind of documentation would I need to put together to ensure we compliant? 

 

Thanks for the help!

[Kara S.]

Typically extended shelf life approvals are made internally and not be the manufacturer. If you can document that the expired product is within your FS&Q specifications you may extend it.

 

You also need to ask yourself how long it will take for you to use that oil. If you have to test weekly to ensure compliance with your specifications - what is the risk to your system and product if the PV becomes out of spec? Is your system set up that it can be adequately purged the out of spec oil out or would you need to have significant downtime to do that?

[Marloes]

Your manufacturer most likely doesn't want to extend the shelf life because it has no control anymore over the storage conditions and product quality.
But you can still extend it's shelf life. Do keep in mind that you will be responsible for all aspects of this oil (safety, all over quality) and all complaints or issue's coming from the use of this oil are your responsibility.

It most likely wont get unsafe, but it might get rancid and affect the flavour of your baked goods.

You can also analyse for Free Fatty Acids, as that can give that rancid off smell/taste.

 

If you do decide to release the oil with a longer shelf-life I would recommend to only do so for a relative short time (e.g. week / month). So that your system will need to re-evaluate the oil as you keep using it.

 

As for what you need to release it
- Testing on the quality of the oil (sensory, analytical)
- A conclusion to your testing (is it within your specs)
- A official release document with a specific shelf life (either e-mail, signed paper etc.)

As part of your management of change I would also be highly vigilant to any complaints to the use of this oil. Are there off flavours reported? Or more sticking to the pan?

[Evans X.]

Just wanting to add on the previous answers that as time passes and depending on the storage conditions (exposure to light, air or heat), oil can be oxidized and create free radicals, which in the long run can cause cell structure failure etc. It is a stretched out scenario as the use you have it for is negligible in the overall end product, but still food industry has come across a lot of impropable scenarios if we look back!