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ISO 6886:2006
M00000395
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ISO 6886:2006 Animal and vegetable fats and oils - Determination of oxidative stability (accelerated oxidation test)
standard by International Organization for Standardization, 09/01/2006
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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.