DIN EN ISO 6886:2016-07
Animal and vegetable fats and oils - Determination of oxidative stability (accelerated oxidation test) (ISO 6886:2016); German version EN ISO 6886:2016
| Fecha edición: |
2016-07-01
En Vigor
|
|---|---|
| Idiomas disponibles: | Inglés, Alemán |
| Resumen: | 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. |
| Keywords: | 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 |
| ICS: | 67.200.10 - Aceites y grasas de origen animal y vegetal |
| CTN: | |
|
Equivalencia Internacional |
Idéntica EN ISO 6886:2016 Idéntica ISO 6886:2016 |
|
Reemplazo Normas |
Reemplaza a DIN EN ISO 6886:2009-03 Reemplaza a DIN EN ISO 6886:2015-12 |
Normas citadas
Libros relacionados
Normas relacionadas
Colecciones temáticas relacionadas
