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<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>
Reģistrācijas numurs (WIID)
41434
Darbības sfēra
<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>
