Hello. Sign In
Standards Store

ISO FDIS 6886

2015 Edition, November 12, 2015

Complete Document

ANIMAL AND VEGETABLE FATS AND OILS - DETERMINATION OF OXIDATION STABILITY (ACCELERATED OXIDATION TEST)



View Abstract
Product Details
Document History

Detail Summary

Superseded By: ISO 6886

Additional Comments:
NOW A PUBLISHED STD * SEE ISO 6886
Format
Details
Price (USD)
Print
In Stock
Call for Quote
Add to Cart

Product Details:


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.
The 9000 Store