ISO 6886:2006
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Animal and vegetable fats and oils — Determination of oxidative stability (accelerated oxidation test)
| Published By | Publication Date | Number of Pages |
| ISO | 2006-09 | 18 |
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.
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