Modified Determination of Cloud Point for Fats and Fat Products

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.