DIN EN ISO 6886:2016 Edition

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Animal and vegetable fats and oils – Determination of oxidative stability (accelerated oxidation test)

Published By	Publication Date	Number of Pages
DIN	2016-07	19

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Categories: 67.200.10 - Animal and vegetable fats and oils, DIN

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Description

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.

Additional information

Published Code	DIN
Published By	Deutsches Institut für Normung
Publication Date	2016-07
Pages Count	19
Language	Germany
Descriptors	Agricultural products, Animal, Animal fats, Animal oils, Chemical analysis and testing, Cooking oils, Definitions, Determination, Edible fats, Fats, Food inspection, Food products, Food testing, Inter-laboratory tests, Investigations, Laboratory testing, Mathematical calculations, Methods of analysis, Oils, Oxidation methods, Oxidation resistance, Testing, Tests, Vegetable, Vegetable fats, Vegetable oils, Ring tests
File Size	1.4 MB
ICS Codes	67.200.10 - Animal and vegetable fats and oils

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DIN EN ISO 6886:2016 Edition

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