Reference number
ISO 6886:2006
ISO 6886:2006
Animal and vegetable fats and oils — Determination of oxidative stability (accelerated oxidation test)
Edition 2
2006-09
Withdrawn
ISO 6886:2006
41434
Withdrawn (Edition 2, 2006)

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

  •  : Withdrawn
     : 2006-09
    : Withdrawal of International Standard [95.99]
  •  : 2
     : 13
  • ISO/TC 34/SC 11
    67.200.10 
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