ANIMAL AND VEGETABLE FATS AND OILS - DETERMINATION OF OXIDATIVE STABILITY (ACCELERATED EXIDATION TEST) (ISO 6886:2006, MOD)
This Malaysian 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.
The method is applicable to both virgin and refined animal and vegetable fats and oils.
NOTE: The presence of volatile fatty acids and volatile acidic oxidation products prevents accurate measurement.
