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ISO 6886:2016

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

standard by International Organization for Standardization , 02/15/2016

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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.

 

Product Details

Published:
02/15/2016
Number of Pages:
18
File Size:
1 file , 520 KB
Same As:
DIN EN ISO 6886, BS EN ISO 6886:2016
Note:
This product is unavailable in Ukraine, Russia, Belarus
 

Document History

  1. ISO 6886:2016

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

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  2. ISO 6886:2006


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

    • Historical Version

  3. ISO 6886:1996


    Animal and vegetable fats and oils -- Determination of oxidation stability (Accelerated oxidation test)

    • Historical Version