This standard has been revised by ISO 6886:2016
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.
General information
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Status : WithdrawnPublication date : 2006-09
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Edition : 2Number of pages : 13
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- ICS :
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Animal and vegetable fats and oils
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