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.
Status: WithdrawnPublication date: 2006-09
Edition: 2Number of pages: 13
Technical Committee: ISO/TC 34/SC 11 Animal and vegetable fats and oils