Cold Test in Vegetable and Animal Oils
Cold Test in Vegetable and Animal Oils
Cold Test, which is not applied in extracted oils, Cold Test, which is performed as an index of winterization or stearin removal processes in vegetable and animal oils, is the determination of the resistance of vegetable and animal oils to precipitate formation at 0oC - 4oC temperature.
Cold Test and the clouding agents seen in oils are triacylglycerols (TAG) or wax esters.
- The oil sample is first filtered through a filter paper.
- The filtered oil is heated to 130oC.
- The heated sample is placed in test bottles and tightly closed.
- Bottled samples are immersed in an ice-water bath for 6 hours.
- Checked after 6 hours. Evaluated.
- The next evaluation is done after 24 hours.
UNE 55042: Animal and Vegetables Oil. Cold Test.
It is the absence of desired turbidity in vegetable and animal oils as a result of the Cold Test.