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| Quantity | Price |
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| 5 | $252.00 |
The 15L Stainless Steel Storage Tank with Honey Gate is a versatile and hygienic container designed for storing and dispensing olive oil, honey, and other liquid foods. Commonly referred to as a "fusti," this compact tank is made from high-quality stainless steel to protect contents from light and air, ensuring freshness and long shelf life.
Equipped with a honey gate tap, the tank is ideal for handling thicker liquids like honey while also serving as a practical solution for olive oil, vinegar, spirits, cosmetic products, and more. Its stable base, screw-top lid, and wide opening provide ease of use for filling, cleaning, and controlled dispensing in kitchens, tasting rooms, or small-scale production.
| Specification | Value |
|---|---|
| Capacity | 15 L |
| Material | Food-grade stainless steel |
| Height | 310 mm |
| Diameter | 280 mm |
| Opening Diameter | 130 mm |
| Tap | Honey gate tap |
| Weight | 4 kg |
This stainless steel fusti tank is designed for food safety and convenience. Its airtight lid and stainless steel body protect contents from oxidation and contamination, while the honey gate tap ensures smooth dispensing of viscous liquids. Compact in size yet highly functional, it is an excellent option for kitchens, tasting rooms, beekeepers, and small-scale producers who need a reliable and hygienic storage solution.
Q: Why are stainless steel fusti tanks with honey gates recommended for storing honey and other liquids?
Honey and olive oil require airtight, hygienic storage to preserve their natural qualities. Standard containers like plastic or glass may allow air or light to affect freshness, and they often lack specialised fittings for controlled dispensing. This is especially problematic for honey, which requires a tap designed to handle its thicker viscosity.
Stainless steel fusti tanks provide a non-reactive, light-blocking, and durable solution for liquid storage. The honey gate tap ensures easy, accurate dispensing without waste or mess, while the screw-top lid keeps air out during storage. Their compact size also makes them practical for transporting small volumes without compromising hygiene or product quality.
Key advantages include:
The result is reliable, hygienic storage and dispensing that maintains the integrity of honey, olive oil, and other liquid foods.
In the pursuit of advancing olive oil quality, a groundbreaking development for the industry has emerged from a recent study that has illuminated how specific compounds — particularly secoiridoids — can substantially improve the oxidative stability and shelf life of ‘Corbella Extra Virgin Olive Oil (EVOO).
The collaborative Spanish study, carried out at an industrial mill, centered on assessing the influence of malaxation conditions and olive storage on the composition of ‘Corbella’ EVOO, offering insights with potentially transformative implications for the sector.
Extra Virgin Olive Oil is celebrated worldwide for its health-promoting properties and distinctive flavor, establishing itself as a culinary cornerstone across cultures. Nevertheless, its oxidative stability — a key factor in determining shelf life and overall quality — has long been the focus of intensive research. This latest investigation has presented compelling evidence that certain compounds play a decisive role in reinforcing EVOO’s stability.
The principal compounds examined included phenolic compounds, tocopherols, carotenoids, squalene, and fatty acids, all of which are fundamental to the oil’s composition. The findings revealed that extended malaxation at higher temperatures, together with olive storage, negatively affected compounds such as α-tocopherol, squalene, flavonoids, lignans, phenolic acids, and phenolic alcohols. However, paradoxically, both the antioxidant capacity and oxidative stability of the oil improved under these conditions. This enhancement was attributed to a marked increase in the concentration of two secoiridoids: oleacein (56–71%) and oleocanthal (42–67%).
Oleacein and oleocanthal are widely recognized for their potent antioxidant activity, and this study has underscored their critical contribution to reinforcing EVOO’s stability and extending its shelf life. In addition, the research identified a synergistic interaction between secoiridoids and carotenoids, further highlighting their collective role in enhancing the resilience and longevity of EVOO.
Concentrations (mg/kg oil) of squalene, α-tocopherol, β-carotene, lutein, secoiridoids, oleacein, and oleocanthal in ‘Corbella’ Extra Virgin Olive Oil (EVOO) samples O1 and O4, along with the oleic/linoleic ratio, antioxidant capacity (DPPH, µg TE/g oil), and oxidative stability (Rancimat induction time, h). Sample O1 was produced on the day of harvest, while O4 was produced the following day using stored olives. Both EVOOs were malaxed at 18 °C for 30 minutes. Data are presented as mean ± standard deviation (n = 9). All parameters showed significant differences (p < 0.05) between samples.
One of the most notable discoveries was the ‘Corbella’ cultivar’s ability to yield EVOOs with a favorable oleic/linoleic ratio. The research indicated that storing olives overnight at ambient temperature, followed by malaxation at no less than 23 °C for 40–50 minutes (depending on the precise temperature), could substantially elevate the concentrations of oleacein and oleocanthal. This increase, in turn, contributed to a measurable improvement in the oxidative stability of EVOOs.
These findings represent a significant advancement in efforts to address and enhance EVOO stability, offering practical applications for producers aiming to extend shelf life while safeguarding quality.
The study also highlighted several promising avenues for future research. Key areas of interest include identifying strategies to further elevate oleacein and oleocanthal levels through agronomic and climatic variables, fruit maturity, and technological aspects of oil extraction.
Moreover, the evaluation of EVOO quality and stability over long-term storage, together with interventional studies assessing the direct influence of these secoiridoids on both product longevity and human health, remains a critical area requiring deeper exploration.
In summary, the research underscores the pivotal role of secoiridoids — particularly oleacein and oleocanthal — in enhancing oxidative stability and extending the shelf life of ‘Corbella’ EVOO. These insights hold dual significance: they offer tangible benefits for producers while also presenting potential health advantages for consumers, marking a milestone in the olive oil industry’s ongoing pursuit of excellence.
Research conducted by Alexandra Olmo-Cunillera 1,2ORCID,Maria Pérez 1,2ORCID,Anallely López-Yerena 1ORCID,Mohamed M. Abuhabib 1ORCID,Antònia Ninot 3ORCID,Agustí Romero-Aroca 3ORCID,Anna Vallverdú-Queralt 1,2ORCID andRosa Maria Lamuela-Raventós
About Secoiridoids
Secoiridoids exhibit a wide range of pharmacological properties, including anti-diabetic, antioxidant, anti-inflammatory, immunosuppressive, neuroprotective, anti-cancer, and anti-obesity effects. These diverse biological activities have significantly heightened scientific interest in the in-depth study of these bioactive compounds.
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