How long does it take for oil to freeze?

Answer 1

Vegetable oil is made up of long chains of lipids (fat molecules) that are of different shapes and sizes. That means it it difficult for it to get locked into a crystalline shape, like water does when it turns to ice.

The oil will get thicker (more viscous) as the temperature gets colder, but it does not have a defined freezing point like water does.

Source:http://van.physics.Illinois.edu/qa/listi…

Answer 2

It is depend of the heat transfer rate and also the freezing point of such oil. The oil viscosity tend to increase drastically near freezing point due to high viscosity cause low heat transfer rate.

Base on my experience, a confit de canard fit into a 2 Litres Jar took about 1-2 hour from clear oil to become white sticky grease but it took about another 24 hrs to be a fully solid freeze in the refrigerator. Speed of freezing is of cause faster for the very same fat place on a plate than inside a jar. The matter is about heat transfer, rate of freezing change with heat transfer surface, difference temperature, heat of fusion of the oil and flow properties of the oil that depend on temperature.

Answer 3

mmm? about 2years if you leave it there