STANDARD

Current

ÖNORM EN ISO 6886

Issue date: 2016 06 15

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

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.

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General information on ÖNORM EN ISO 6886

Format

Digital | 19 Pages

Language

German | English | Download GER/ENG

Publisher

Austrian Standards International

Committee 205 Food and animal feeding stuffs analysis

Timeline

An overview of the development of ÖNORM EN ISO 6886 from 2009 til today.

• ÖNORM EN ISO 6886

  2016 06 15 Standard ÖNORM EN ISO 6886, Edition: 2016 06 15

  Animal and vegetable fats and oils - Determination of oxidative stability (accelerated oxidation tes...
• ÖNORM EN ISO 6886

  2009 02 15 Standard ÖNORM EN ISO 6886, Edition: 2009 02 15

  Animal and vegetable fats and oils - Determination of oxidative stability (accelerated oxidation tes...

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Frequently Asked Questions about ÖNORM EN ISO 6886

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Normative References

Here you will find an extract of the normative references. Please refer to the document itself for the full list.

Dokumentnummer	Titel	Ausgabedatum	Art	Link
Dokumentnummer ISO 661:2003	Titel Animal and vegetable fats and oils — Preparation of test sample	Ausgabedatum 2003 05 14	Art Standard	Zur Produktseite

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