Abstract Preview
ISO 6886:2016 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. Milk and milk products (or fat coming from milk and milk products) are excluded from the scope of this International Standard.
NOTE The presence of volatile fatty acids and volatile acidic oxidation products prevents accurate measurement.
General information
-
Status : PublishedPublication date : 2016-02
-
Edition : 3Number of pages : 13
-
- ICS :
-
Animal and vegetable fats and oils
Buy this standard
| Format | Language | |
|---|---|---|
| PDF + ePub | ||
| Paper |
- CHF88
Life cycle
A standard is reviewed every 5 years
Revisions / Corrigenda
-
Previously
ISO 6886:2006
-
Now
ISO 6886:2016
Got a question?
Check out our FAQs
Opening hours:
Monday to Friday - 09:00-12:00, 14:00-17:00 (UTC+1)
Keep up to date with ISO
Sign up to our newsletter for the latest news, views and product information.