ISO 6886:2006

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

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.


General information

  • Current status : Withdrawn
    Publication date : 2006-09
  • Edition : 2
    Number of pages :
  • :
    ISO/TC 34/SC 11
    Animal and vegetable fats and oils
  • 67.200.10
    Animal and vegetable fats and oils

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