ISO 6886:2016

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

Publication date: 15 shk 2016

General information

Current stage: 90.93 Effective date: 16 korr 2021

Originator: ISO

Owner: ISO/TC 34/SC 11

Type: International Standard

ICS: 67.200.10

Gjuha: anglisht frëngjisht

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Statusi: Publikuar

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Scope

ISO 6886:2016 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. Milk and milk products (or fat coming from milk and milk products) are excluded from the scope of this International Standard.
NOTE The presence of volatile fatty acids and volatile acidic oxidation products prevents accurate measurement.

Life cycle

PREVIOUSLY

WITHDRAWN
ISO 6886:2006

NOW

PUBLISHED
ISO 6886:2016
90.93 Standard confirmed
16 korr 2021

National adoptions

SSH ISO 6886:2016

DPS

Vajra dhe yndyrna bimore e shtazore - Përcaktimi i qëndrueshmërisë ndaj oksidimit (Prova e oksidimit të përshpejtuar)

60.60 Standard published

DPS/KT 307 më tepër