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SRPS EN ISO 6886:2011

Animal and vegetable fats and oils - Determination of oxidative stability (accelerated oxidation test) (ISO 6886:2006)

Dec 27, 2011
95.99   Withdrawal of Standard   Jan 31, 2017

General information

95.99     Jan 31, 2017

ISS

E034-2,11

European Norm

67.200.10  

English  

From plan 2010

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Scope

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.
The method is applicable to both virgin and refined animal and vegetable fats and oils.

Life cycle

NOW

WITHDRAWN
SRPS EN ISO 6886:2011
95.99 Withdrawal of Standard
Jan 31, 2017

REVISED BY

PUBLISHED
SRPS EN ISO 6886:2017

Related project

Adopted from EN ISO 6886:2008

Adopted from ISO 6886:2006