ISO 6886:2006

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

Publication date: Aug 29, 2006

95.99 Withdrawal of Standard Feb 15, 2016

General information

Current stage: 95.99 Effective date: Feb 15, 2016

Originator: ISO

Owner: ISO/TC 34/SC 11

Type: International Standard

ICS: 67.200.10

Languages: English French

Buying

Status: Withdrawn

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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

PREVIOUSLY

WITHDRAWN
ISO 6886:1996

NOW

WITHDRAWN
ISO 6886:2006
95.99 Withdrawal of Standard
Feb 15, 2016

REVISED BY

PUBLISHED
ISO 6886:2016