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

Standard No.

ISO 6886:2006

Release Date

2006

Published By

International Organization for Standardization (ISO)

Status

Be replaced

Replace By

ISO 6886:2016

Latest

ISO 6886:2016

Scope

This standard specifies a method for the determination of the oxidative stability of oils and fats induced by extreme conditions of high temperature and high air flow. This standard applies to unrefined and refined animal and vegetable oils and fats. This standard is not applicable to the determination of the stability of oils and fats at room temperature, but can be used to compare the antioxidant efficiency of antioxidants added to oils and fats. Note: The presence of volatile fatty acids and unstable acidic oxidation products affects the accuracy of measurement results.

ISO 6886:2006 Referenced Document

• GB/T 15687 Animal and vegetable fats and oils-Preparation of test sample*， 2008-11-04 Update
• ISO 661:2003 Animal and vegetable fats and oils - Preparation of test sample

ISO 6886:2006 history

• 2016 ISO 6886:2016 Animal and vegetable fats and oils - Determination of oxidative stability (accelerated oxidation test)
• 2006 ISO 6886:2006 Animal and vegetable fats and oils - Determination of oxidative stability (accelerated oxidation test)
• 1996 ISO 6886:1996 Animal and vegetable fats and oils - Determination of oxidation stability (accelerated oxidation test)