<p>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.</p>
<p>The method is applicable to both virgin and refined animal and vegetable fats and oils.</p>
Registration number (WIID)
41434
Scope
<p>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.</p>
<p>The method is applicable to both virgin and refined animal and vegetable fats and oils.</p>
