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EVS-EN ISO 6886:2008

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

General information
Withdrawn from 04.04.2016
Base Documents
ISO 6886:2006; EN ISO 6886:2008
Directives or regulations
None

Standard history

Status
Date
Type
Name
04.04.2016
Main
09.01.2009
Main
This International Standard 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.
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