ISO 6886:2006
Withdrawn
View Superseded by
Animal and vegetable fats and oils — Determination of oxidative stability (accelerated oxidation test)
Hardcopy , PDF
English, French, Russian
08-29-2006
04-09-2025
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.
| Committee |
ISO/TC 34/SC 11
|
| DocumentType |
Standard
|
| Pages |
13
|
| PublisherName |
International Organization for Standardization
|
| Status |
Withdrawn
|
| SupersededBy | |
| Supersedes |
| Standards | Relationship |
| UNE-EN ISO 6886:2009 | Identical |
| BS EN ISO 6886:2008 | Identical |
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