Animal and vegetable fats and oils - Determination of oxidative stability (accelerated oxidation test)Translate name
STANDARD published on 1.10.2016
Designation standards: ČSN EN ISO 6886
Classification mark: 588774
Catalog number: 500414
Publication date standards: 1.10.2016
The number of pages: 24
Approximate weight : 72 g (0.16 lbs)
Country: Czech technical standard
Category: Technical standards ČSN
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. NOTE: The presence of volatile fatty acids and volatile acidic oxidation products prevents accurate measurement
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