Modified Determination of Cloud Point for Fats and Fat Products A Collaborative Study by Solid Fat Committee of The Japan Oil Chemists' Society

Koji TAKEYA; Kazuhisa YOKOMIZO; Minoru AOYAMA; Toshiyuki ABESHIMA; Masashi OTORI; Masashi SAKATA; Tatsuo SHIKAMA; Yukitaka TANAKA; Yoshiaki HIRATA; Hiroyuki MORI

doi:10.5650/jos1956.39.7_491

Modified Determination of Cloud Point for Fats and Fat Products

A Collaborative Study by Solid Fat Committee of The Japan Oil Chemists' Society

Koji TAKEYA, Kazuhisa YOKOMIZO, Minoru AOYAMA, Toshiyuki ABESHIMA, Masashi OTORI, Masashi SAKATA, Tatsuo SHIKAMA, Yukitaka TANAKA, Yoshiaki HIRATA, Hiroyuki MORI

Author information

Koji TAKEYA
Snow Brand Milk Products Co., Ltd.
Kazuhisa YOKOMIZO
Ajinomoto Co., Inc.
Minoru AOYAMA
Japan Institute of Oils and Fats, Other Foods Inspection Foundation
Toshiyuki ABESHIMA
Nippon Oil & Fats Co., Ltd.
Masashi OTORI
Asahi Denka Kogyo K.K.
Masashi SAKATA
Miyoshi Oil & Fat Co., Ltd.
Tatsuo SHIKAMA
Japan Oil Stuff Inspectors
Yukitaka TANAKA
Kao Co.
Yoshiaki HIRATA
Japan Food Research Laboratories
Hiroyuki MORI
Fuji Oil Co., Ltd.

JOURNAL FREE ACCESS

1990 Volume 39 Issue 7 Pages 491-498

DOI https://doi.org/10.5650/jos1956.39.7_491

Details

Abstract

Three modified methods for measuring cloud point using a cooling bath in accordance with JIS (K 2269-1980) were compared with the present JOCS method for many kinds of oils. The results of five collaborative studies conducted by 10 laboratories indicated that statistical deviation among these methods were very little and that no significant defferences could be found between these and presently used methods.
These modified methods facilitate cloud point measurement since the temperature of the cooling bath can be more easily controled than the conventional methods.

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