Cold Test: Quality and Durability Analysis of Vegetable and Animal Fats

Which Foods Does the Cold Test Apply to? Purpose of the Analysis, Stages...

Definition and Purpose of the Cold Test

What is a Cold Test?

Cold testing is an analysis that checks whether oils exhibit undesirable properties such as opacification, cloudiness or solidification at low temperature. The oil sample is cooled to a certain temperature and physical changes are observed during this process.

What is the Purpose of the Cold Test?

1. To evaluate the stability of the oil at low temperature.
2. To examine the tendency to crystallization in oil.
3. To determine the shelf life of oils and their performance under cold weather conditions.
4. To test the suitability of the oil for its field of use (e.g. margarine production or oils used in cold climate regions).

The essence of the cold test for vegetable and animal fats is to measure the resistance of the oil to precipitate formation at temperatures of 0^oC and 4^oC. After the oil sample is heated to a very high temperature ( 130^oC) and then rapidly cooled (0^oC), clouding of the oil is observed.

The main components of the clouding material in oils are either triacylglycerols (TAG) or wax esters. Minor components may include hydrocarbons, free fatty acids and alcohols, diacylglycerols and phospholipids. In both canola and sunflower oil, sediment formation depends on temperature and the concentration of components that contribute to sedimentation. The cold test is not applied to extracted oils.

What are the Cold Test Stages?

• The oil sample filtered through filter paper is heated to 130 ^oC.
• The heated oil is placed in test bottles and tightly closed.
• The samples are immersed in the ice-water bath and examined after 6 hours in the first stage.
• After the first 6-hour control, the process can be finalized with the 24th hour control.

There should be no turbidity in the sample at the end of the cold test. The cold test is often used as an index of vinterization or stearin removal processes.

Importance of Cold Test

1. Physical Quality of Oils: Crystallization or opacification at low temperature can negatively affect consumer perception. Cold testing detects these conditions and improves quality in product development processes.
2. Shelf Life and Storage: The risk of spoilage is minimized during storage of oils at low temperatures. This test is especially critical for oils transported and stored in cold climates.
3. Compliance with Standards: Cold testing is mandatory for some oil types in national and international standards. This test ensures that the product meets the quality requirements for market launch.
4. Production Processes: In the production of margarine and other fat products, the fats used must be stable at low temperatures. The Cold test is used to check this requirement.

Nano-lab Laboratories Group continues to provide services within the scope of Cold Testing. We also provide services in Olive Oil Analysis.

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