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Facts

Behavior and Fate of Vegetable Oils

In general, vegetable oils will behave similarly to mineral oils in the initial stage of a spill. To this extent, they will tend to float and spread on the surface of the water. However, vegetable oils tend to be even less soluble in water than mineral oils; they do not undergo dispersion in the water column nor will they evaporate to any extent.

Depending on their pour point (the temperature at which solidification commences) and the sea surface temperature, vegetable oils may form solid lumps when spilled that will float on the water surface. These discrete lumps have little tendency to coalesce as a surface slick. Over time and dependent on the prevailing conditions the product may accumulate sediment and may sink to the sea floor.

Vegetable oils are comprised primarily of triacylglycerols, or fatty acids, which, in their fresh state, may be broken down by marine bacteria. This decomposition contributes to the rancid odors typical of vegetable oil spills.

Vegetable oils will not readily form water-in-oil emulsions but may undergo a process of polymerization to form rubbery strings and clumps. These deposits are highly impermeable curtailing oxygen diffusion and replenishment, dramatically slowing the degradation process and forming an anoxic layer. By this process, vegetable oils, particularly with the incorporation of sediment, may give rise to the formation of very tough and highly persistent deposits.

Impact of Vegetable Oil Spills

Historically, vegetable oils have been considered relatively benign, non-toxic and therefore of limited concern to the environment. However, this generalization has been demonstrated to be incorrect. Previous experience has shown that both chronic and acute pollution incidents can lead to deleterious effects. This awareness has led to the reclassification of many vegetable oils as category Y (hazardous) products under Annex II of the MARPOL Convention with associated limitations on their carriage.

The primary environmental consequences of spills of vegetable oils are seen in relation to surface dwelling organisms where oil can lead to smothering and suffocation. Examples include oiling of bird plumage and animal fur. However, vegetable oils will also readily form solids which tend to have less smothering impact on surface organisms. A polymerized vegetable oil may form an impermeable barrier on the shoreline with potentially serious environmental and economic consequences.

One of the primary concerns with vegetable oils is the uncertainty and lack of knowledge of their degradation and weathering products. Ongoing research suggests for example that the toxicity of products such as canola oil and soybean oil actually increase significantly during aerobic biodegradation. The effects of such a process in a confined, shallow environment could be significant.