This European 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 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.
DS/EN ISO 6886:2009 history
2009DS/EN ISO 6886:2009 Animal and vegetable fats and oils - Determination of oxidative stability (accelerated oxidation test)