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DIN EN ISO 6886

2016 Edition, July 1, 2016

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



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ENGLISH * SAME AS ISO 6886
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Product Details:

  • Revision: 2016 Edition, July 1, 2016
  • Published Date: July 2016
  • Status: Active, Most Current
  • Document Language: English
  • Published By: Deutsches Institut fur Normung E.V. (DIN)
  • Page Count: 19
  • ANSI Approved: No
  • DoD Adopted: No

Description / Abstract:

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 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. Milk and milk products (or fat coming from milk and milk products) are excluded from the scope of this International Standard.

NOTE The presence of volatile fatty acids and volatile acidic oxidation products prevents accurate measurement.