This International Standard specifies a method for determining the oxidation stability of fats and oils under extreme conditions that cause rapid oxidation: high temperature and strong air flow. The method does not allow the stability of fats and oils to be determined at ambient temperatures, but it does allow for a comparison of the effectiveness of antioxidants added to the fats and oils. The process can be used on both native and refined animal and vegetable fats and oils. Milk and milk products (or fat from milk and milk products) are excluded from the scope of this International Standard. NOTE The presence of volatile fatty acids and volatile acid oxidation products prevents accurate measurement.
EN ISO 6886:2016 Referenced Document
ISO 5555:2001 Animal and vegetable fats and oils - Sampling
ISO 5725-2:1994 Accuracy (trueness and precision) of measurement methods and results - Part 2: Basic method for the determination of repeatability and reproducibility of a standard measurement method
ISO 661:2003 Animal and vegetable fats and oils - Preparation of test sample
EN ISO 6886:2016 history
2016EN ISO 6886:2016 Animal and vegetable fats and oils - Determination of oxidative stability (accelerated oxidation test)
2008EN ISO 6886:2008 Animal and vegetable fats and oils - Determination of oxidative stability (accelerated oxidation test)