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Active standard | Published: 01/10/2016
ČSN EN ISO 6886
Animal and vegetable fats and oils - Determination of oxidative stability (accelerated oxidation test)
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Detail information
Designation: ČSN EN ISO 6886
Publication date: 01/10/2016
Pages: 24
Country: Czech technical standard
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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
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