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SSH EN ISO 6886:2008

Animal and vegetable fats and oils - Determination of oxidative stability (accelerated oxidation test) (ISO 6886:2006)

Oct 30, 2009
95.99 Withdrawal of Standard   Jun 21, 2017

General information

95.99     Jun 21, 2017

DPS

DPS/KT 275

European Norm

67.200.10  

English  

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Scope

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.

Life cycle

NOW

WITHDRAWN
SSH EN ISO 6886:2008
95.99 Withdrawal of Standard
Jun 21, 2017

REVISED BY

WITHDRAWN
SSH ISO 6886:2001

PUBLISHED
SSH EN ISO 6886:2016

Related project

Adopted from EN ISO 6886:2008