When you put a bowl of mustard oil in the freezer, several things can happen:
Solidification: Mustard oil, like many other vegetable oils, contains a mixture of fatty acids that can solidify at lower temperatures. As the temperature in the freezer drops, the oil will start to thicken and eventually turn into a semi-solid or solid state.
Cloudiness: Mustard oil may become cloudy or develop sediment as it cools and solidifies. This is normal and doesn't necessarily indicate spoilage or a quality issue.
Change in Color: Some varieties of mustard oil may experience a change in color when exposed to low temperatures. The oil may become paler or slightly whitish. However, this color change should not affect the quality or taste of the oil.
Texture Change: The texture of solidified mustard oil will be quite different from its liquid state. It will have a firm and waxy consistency.
Thawing: When you take the bowl of solidified mustard oil out of the freezer and let it return to room temperature, it will liquefy again. The oil will resume its normal liquid state, and its original color and texture will be restored.
It's important to note that the freezing and thawing process doesn't typically affect the taste or nutritional properties of mustard oil. However, like with other frozen food items, repeated freezing and thawing can lead to a loss in quality over time. Therefore, it's advisable to freeze only the amount of mustard oil you need and use it within a reasonable period for the best flavor and quality. Also, ensure that the container used for freezing is tightly sealed to prevent any potential absorption of odors from the freezer.