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
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Status: WithdrawnPublication date: 2006-09Stage: Withdrawal of International Standard [95.99]
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Edition: 2Number of pages: 13
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Technical Committee :ISO/TC 34/SC 11ICS :67.200.10
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Life cycle
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Previously
WithdrawnISO 6886:1996
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Now
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Revised by
PublishedISO 6886:2016