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ISO 6886:2006

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

This standard has been reviewed and then confirmed in 2009 
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Abstract

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.

 

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