International Standard
ISO 6886:2016
Animal and vegetable fats and oils — Determination of oxidative stability (accelerated oxidation test)
Reference number
ISO 6886:2016
Edición 3
2016-02
International Standard
Vista previa
ISO 6886:2016
69594
No disponible en español
Publicado (Edición 3, 2016)
Esta norma se revisó y confirmó por última vez en 2021. Por lo tanto, esta versión es la actual.

ISO 6886:2016

ISO 6886:2016
69594
Idioma
Formato
CHF 96
Convertir Franco suizo (CHF) a tu moneda

Resumen

ISO 6886:2016 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.

Informaciones generales

  •  : Publicado
     : 2016-02
    : Norma Internacional confirmada [90.93]
  •  : 3
     : 13
  • ISO/TC 34/SC 11
    67.200.10 
  • RSS actualizaciones

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