Status : Withdrawn

This standard has been revised by ISO 6886:2016

Abstract

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.

General information

  • Status
     : Withdrawn
    Publication date
     : 2006-09
    Stage
    : Withdrawal of International Standard [95.99]
  • Edition
     : 2
    Number of pages
     : 13
  • Technical Committee :
    ISO/TC 34/SC 11
    ICS :
    67.200.10 
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