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ISO 6886:2006

Animal and vegetable fats and oils — Determination of oxidative stability (accelerated oxidation test)

Standard Details

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Status : WITHDRAWN
Standard Type: Main
Document No: ISO 6886:2006
Document Year: 2006
Pages: 13
Edition: 2
  • ICS:
  • 67.200.10 Animal and vegetable fats and oils

Life Cycle

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WITHDRAWN
ISO 6886:2006
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