ISO 6886:2006

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

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.

Edition	2006
Published Date	2006
Published By	International Standardization Organisation
Page Count	13