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BS EN ISO 6886:2016

Animal and vegetable fats and oils. Determination of oxidative stability (accelerated oxidation test)

standard by British Standard / European Standard / International Organization for Standardization , 03/31/2016

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Full Description

BS EN 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.


Cross References:
ISO 661
ISO 5555:2001
ISO 5725-2:1994


All current amendments available at time of purchase are included with the purchase of this document.
 

Product Details

Published:
03/31/2016
ISBN(s):
9780580915321
Number of Pages:
22
File Size:
1 file , 1.2 MB
Same As:
ISO 6886:2016
Product Code(s):
30329636, 30329636, 30329636
Note:
This product is unavailable in Ukraine, Russia, Belarus
 

Document History

  1. BS EN ISO 6886:2016

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    Animal and vegetable fats and oils. Determination of oxidative stability (accelerated oxidation test)

    • Most Recent

  2. BS EN ISO 6886:2008


    Animal and vegetable fats and oils. Determination of oxidative stability (accelerated oxidation test)

    • Historical Version

  3. BS 684-2.25:1997


    Methods of analysis of fats and fatty oils. Other methods-Determination of oxidative stability (accelerated oxidation test)

    • Historical Version

  4. BS 684-2-2.25:1979


    Methods of analysis of fats and fatty oils. Other methods-Determination of oxidative stability value

    • Historical Version