ISO-6886 › Animal and vegetable fats and oils - Determination of oxidative stability (accelerated oxidation test)

ISO-6886 - 3RD EDITION - CURRENT
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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.

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67.200.10 (Animal and vegetable fats and oils Butter, see 67.100.20)

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Document Number

ISO 6886:2016

Revision Level

3RD EDITION

Status

Current

Publication Date

Feb. 15, 2016

Committee Number

ISO/TC 34/SC 11