EN ISO 6886:2008
Animal and vegetable fats and oils - Determination of oxidative stability (accelerated oxidation test)

Standard No.

EN ISO 6886:2008

Release Date

2008

Published By

European Committee for Standardization (CEN)

Status

Be replaced

Replace By

EN ISO 6886:2016

Latest

EN ISO 6886:2016

Replace

BS ISO 6886:2006

Scope

This International Standard 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 stabilityof fats and oils at ambient temperatures; but it does allowa comparison of the efficacy of antioxidants added to fats and oils.

EN ISO 6886:2008 Referenced Document

• ISO 661:2003 Animal and vegetable fats and oils - Preparation of test sample

EN ISO 6886:2008 history

• 2016 EN ISO 6886:2016 Animal and vegetable fats and oils - Determination of oxidative stability (accelerated oxidation test)
• 2008 EN ISO 6886:2008 Animal and vegetable fats and oils - Determination of oxidative stability (accelerated oxidation test)