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 published on: 2006-09-01 Edition: 2 (Monolingual) ICS: 67.200.10 Status: Published Stage: 90.92 (2015-08-05) TC/SC: ISO/TC 34/SC 11 Number of Pages: 13
Revised by: ISO 6886
Revises: ISO 6886:1996
No corrigenda or amendments available