{"id":10852,"date":"2026-06-11T10:32:45","date_gmt":"2026-06-11T08:32:45","guid":{"rendered":"https:\/\/www.mom-packaging.com\/?p=10852"},"modified":"2026-07-23T15:19:48","modified_gmt":"2026-07-23T13:19:48","slug":"edible-oil-filling-machine","status":"publish","type":"post","link":"https:\/\/www.mom-packaging.com\/en\/edible-oil-filling-machine\/","title":{"rendered":"Edible oil filling machine"},"content":{"rendered":"

 <\/p>\n

Why does edible oil filling present specific constraints?<\/h2>\n

Edible oils are fluid to semi-viscous liquids, but their characteristics vary significantly depending on origin, formulation, and temperature. A manufacturer filling several oil references faces very different behaviours on the same line.<\/p>\n

The greasy and wetting nature of oils<\/h3>\n

Oils spread across every surface they touch. A drip at the end of dosing does not stay localised: it spreads along the bottle neck, runs down the thread, and compromises capping. The cap slips, the seal is not guaranteed, and labels do not adhere properly to a contaminated bottle. Dosing cleanliness<\/strong> is therefore a central selection criterion for edible oil filling.<\/p>\n

Variable density across references<\/h3>\n

Each oil has a different density: sunflower oil, extra-virgin olive oil, and coconut oil do not have the same mass per unit volume. If a volumetric line is calibrated for one reference, the same volume dosed on another reference will not deliver the same net mass. Legal metrology requirements apply to the net mass<\/strong> stated on the packaging, not the volume. Weight-based dosing compensates for these variations automatically.<\/p>\n

Temperature sensitivity of certain oils<\/h3>\n

Coconut oil and palm oil change state depending on temperature: they are solid below approximately 25\u00b0C and liquid above it. If product temperature in the tank, pipework, or nozzles is not maintained, the product solidifies and blocks the line. Temperature maintenance of the product feed circuits is essential for these references.<\/p>\n

Particles in flavoured oils<\/h3>\n

Flavoured oils (garlic, chilli, herbs, truffle\u2026) contain fragments or particles in suspension. These particles can block a simple flap nozzle whose mechanical clearances are precise. Oversized gasket flap nozzles are required, or weight-based dosing to manage the variability in particle distribution within the dose.<\/p>\n

Traceability and cleaning requirements<\/h3>\n

Organic oils and quality-labelled oils (PDO, PGI) require strict batch-by-batch traceability. In multi-reference production, cleaning between two oils must eliminate any cross-contamination risk, particularly between a conventional and an organic oil.<\/p>\n

 <\/p>\n

What are the types of edible oils and their filling behaviour?<\/h2>\n

Not all edible oils fill the same way. The table below summarises the main references and their characteristics in industrial filling.<\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Oil type<\/th>\nApprox. viscosity (mPa.s at 20\u00b0C)<\/th>\nFilling behaviour<\/th>\nKey consideration<\/th>\n<\/tr>\n<\/thead>\n
Sunflower oil<\/td>\n50\u201365<\/td>\nVery fluid, flows freely<\/td>\nDrip risk at end of dosing<\/td>\n<\/tr>\n
Rapeseed oil<\/td>\n65\u201380<\/td>\nFluid<\/td>\nDrip risk at end of dosing<\/td>\n<\/tr>\n
Virgin olive oil<\/td>\n70\u201390<\/td>\nFluid, slightly denser<\/td>\nDensity varies by origin and harvest<\/td>\n<\/tr>\n
Extra-virgin olive oil<\/td>\n80\u2013110<\/td>\nFluid, variable density<\/td>\nWeight-based dosing recommended for legal metrology<\/td>\n<\/tr>\n
Sesame oil<\/td>\n60\u201380<\/td>\nFluid<\/td>\nDrip risk at end of dosing<\/td>\n<\/tr>\n
Coconut oil (> 25\u00b0C)<\/td>\n25\u201330<\/td>\nVery fluid when warm<\/td>\nSolidifies below 25\u00b0C: temperature maintenance mandatory<\/td>\n<\/tr>\n
Palm oil (liquid)<\/td>\n40\u201350<\/td>\nFluid but temperature-sensitive<\/td>\nSolidifies quickly: temperature maintenance mandatory<\/td>\n<\/tr>\n
Flavoured oil (garlic, herbs, chilli\u2026)<\/td>\nVariable<\/td>\nFluid with suspended particles<\/td>\nNozzle blockage risk; weight-based dosing recommended<\/td>\n<\/tr>\n
Peanut butter \/ almond butter<\/td>\n150\u2013200+<\/td>\nSemi-viscous to viscous<\/td>\nMechanical piston dosing required<\/td>\n<\/tr>\n
Chocolate spread<\/td>\n5,000\u201350,000<\/td>\nViscous to pasty<\/td>\nMechanical piston, temperature maintenance<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

 <\/p>\n

Which dosing technology to choose for edible oils?<\/h2>\n

Volumetric dosing<\/h3>\n

Suited to fluid oils with a stable, well-controlled density across all batches. Achieves high throughput rates. As soon as the range includes several references with different densities, or when legal metrology requirements apply, volumetric dosing alone is not sufficient.<\/p>\n

Weight-based dosing<\/h3>\n

Recommended whenever the range includes several oils with different densities, or when metrological compliance is a criterion. Weight-based dosing directly measures the mass delivered, regardless of product density. It is the most robust solution for a manufacturer filling several oil references on the same line. MOM weight-based fillers hold a type-approval certificate for operation under legal metrology<\/a>.<\/p>\n

Mechanical piston dosing<\/h3>\n

Required for semi-solid vegetable fats and nut butters (peanut butter, almond butter\u2026) whose viscosity is too high for gravity or standard volumetric dosing. The mechanical piston<\/a> is recommended for its accuracy and robustness on high added-value products.<\/p>\n

 <\/p>\n

Which packaging formats for edible oils?<\/h2>\n

Edible oils are filled into a wide variety of packaging formats, each placing specific demands on the line.<\/p>\n