ISO 6886:2006

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

Publication date:   Aug 29, 2006

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.