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About This Item
Full Description
ISO 6886:2006 specifies a method for the determination of the oxidative stability of fats and oils under extreme conditions that induce rapid oxidation: high temperature and high air flow. It does not allow determination of the stability of fats and oils at ambient temperatures, but it does allow a comparison of the efficacy of antioxidants added to fats and oils.
The method is applicable to both virgin and refined animal and vegetable fats and oils.
Document History
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ISO 6886:2016
Animal and vegetable fats and oils - Determination of oxidative stability (accelerated oxidation test)- Most Recent
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ISO 6886:2006
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Animal and vegetable fats and oils - Determination of oxidative stability (accelerated oxidation test)- Historical Version
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ISO 6886:1996
Animal and vegetable fats and oils -- Determination of oxidation stability (Accelerated oxidation test)- Historical Version