ISO 6886:2006

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

This standard has been revised by ISO 6886:2016.

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Current status : Withdrawn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
Technical Committee
:
ISO/TC 34/SC 11

Animal and vegetable fats and oils
ICS :

67.200.10

Animal and vegetable fats and oils

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Life cycle

A standard is reviewed every 5 years

Revisions / Corrigenda

Previously
ISO 6886:1996
Now withdrawn
ISO 6886:2006
Revised by
ISO 6886:2016