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.
BS EN ISO 6886:2008 Referenced Document
ISO 661:2003 Animal and vegetable fats and oils - Preparation of test sample
BS EN ISO 6886:2008 history
2016BS EN ISO 6886:2016 Animal and vegetable fats and oils. Determination of oxidative stability (accelerated oxidation test)
2006BS EN ISO 6886:2008 Animal and vegetable fats and oils - Determination of oxidative stability (accelerated oxidation test)