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About This Item
Full Description
ISO 6886:2016 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. Milk and milk products (or fat coming from milk and milk products) are excluded from the scope of this International Standard.
NOTE The presence of volatile fatty acids and volatile acidic oxidation products prevents accurate measurement.
Document History
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ISO 6886:2016
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Animal and vegetable fats and oils - Determination of oxidative stability (accelerated oxidation test)- Most Recent
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ISO 6886:2006
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