Sunflower Oil and Soyabeans Oil

Quality / Duration of storage
The acid value of an oil may be used as a measure of quality. However, the acid value of the oil must not be too high, as this denotes an excessively high content of free fatty acids, which causes the oil to turn sour. Discoloration may also occur. Sunflower oil should have an acid value of at most 0.9 - 1.1%.
Oils and fats spoil by readily becoming rancid. Rancidity is promoted by light, atmospheric oxygen and moisture and leads to changes in odor and taste. Thus, the tanks and barrels must be filled as full as possible, taking into consideration the coefficient of cubic expansion (see Density), so that as little ullage space as possible is left above the cargo. Do not load rancid oil, since it does not meet quality requirements.
Do not accept for loading sunflower oil contaminated by ferrous and rust particles or by seawater.
In cold conditions, there is a risk of substances crystallizing out of untreated sunflower oil which result in a reduction in quality.
Sunflower oil obtained from unshelled kernels is slightly cloudy, and remains so up to 40°C. This does not indicate poor quality, however.
Subject to compliance with the appropriate temperature ranges, duration of storage is not a limiting factor as regards transport and storage life.
Intended use
Sunflower oil is used as an edible oil and in margarine production.