EN ISO 6886:2016
(Main)Animal and vegetable fats and oils - Determination of oxidative stability (accelerated oxidation test) (ISO 6886:2016)
Animal and vegetable fats and oils - Determination of oxidative stability (accelerated oxidation test) (ISO 6886:2016)
ISO 6886:2016 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.
Tierische und pflanzliche Fette und Öle - Bestimmung der Oxidationsstabilität (beschleunigter Oxidationstest) (ISO 6886:2016)
Diese Internationale Norm legt ein Verfahren zur Bestimmung der Oxidationsstabilität von Fetten und Ölen unter extremen Bedingungen fest, die eine schnelle Oxidation bewirken: hohe Temperatur und starker Luftstrom. Das Verfahren ermöglicht nicht die Bestimmung der Stabilität von Fetten und Ölen bei Umgebungstemperaturen, es lässt jedoch einen Vergleich der Wirksamkeit von den Fetten und Ölen zugesetzten Antioxi¬dantien zu.
Das Verfahren ist sowohl auf native als auch auf raffinierte tierische und pflanzliche Fette und Öle anwendbar. Milch und Milcherzeugnisse (oder Fett aus Milch und Milcherzeugnissen) sind vom Anwendungsbereich dieser Internationalen Norm ausgenommen.
ANMERKUNG Das Vorliegen von flüchtigen Fettsäuren und flüchtigen sauren Oxidationsprodukten verhindert eine genaue Messung.
Corps gras d'origines animale et végétale - Détermination de la stabilité à l'oxydation (essai d'oxydation accéléré) (ISO 6886:2016)
L'ISO 6886:2016 spécifie une méthode de détermination de la stabilité à l'oxydation des corps gras dans des conditions extrêmes qui entraînent une oxydation rapide, à savoir température et débit d'air élevés. Cette méthode ne permet pas de déterminer la stabilité des corps gras à température ambiante mais elle permet de comparer l'efficacité des antioxydants ajoutés aux corps gras.
Elle est applicable aux corps gras d'origines animale et végétale vierges et raffinés. Le lait et les produits laitiers (ou la graisse provenant du lait et des produits laitiers) sont exclus du domaine d'application de la présente Norme internationale.
NOTE La présence d'acides gras volatils et de produits d'oxydation acides volatils empêche de procéder à des mesurages précis.
Živalske in rastlinske maščobe in olja - Določevanje oksidativne stabilnosti (metoda s pospešeno oksidacijo) (ISO 6886:2016)
Ta mednarodni standard določa metodo za določevanje oksidativne stabilnosti maščob in olj v izrednih pogojih, ki povzročajo hitro oksidacijo: visoka temperatura in velik zračni tok. Standard ne omogoča določevanja stabilnosti maščob in olj pri temperaturah okolja, omogoča pa primerjavo učinkovitosti antioksidantov, ki se dodajo maščobam in oljem.
Metoda se uporablja tako za deviške kot rafinirane rastlinske in živalske maščobe ter olja. Mleko in mlečni izdelki (ali maščoba iz mleka in mlečnih izdelkov) niso zajeti v tem mednarodnem standardu.
OPOMBA: Prisotnost hlapnih maščobnih kislin in oksidativnih produktov hlapne kisline preprečuje natančno merjenje.
General Information
Relations
Standards Content (Sample)
SLOVENSKI STANDARD
01-maj-2016
1DGRPHãþD
SIST EN ISO 6886:2009
äLYDOVNHLQUDVWOLQVNHPDãþREHLQROMD'RORþHYDQMHRNVLGDWLYQHVWDELOQRVWL
PHWRGDVSRVSHãHQRRNVLGDFLMR ,62
Animal and vegetable fats and oils - Determination of oxidative stability (accelerated
oxidation test) (ISO 6886:2016)
Tierische und pflanzliche Fette und Öle - Bestimmung der Oxidationsstabilität
(beschleunigter Oxidationstest) (ISO 6886:2016)
Corps gras d'origines animale et végétale - Détermination de la stabilité à l'oxydation
(essai d'oxydation accéléré) (ISO 6886:2016)
Ta slovenski standard je istoveten z: EN ISO 6886:2016
ICS:
67.200.10 5DVWOLQVNHLQåLYDOVNH Animal and vegetable fats
PDãþREHLQROMD and oils
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
EN ISO 6886
EUROPEAN STANDARD
NORME EUROPÉENNE
March 2016
EUROPÄISCHE NORM
ICS 67.200.10 Supersedes EN ISO 6886:2008
English Version
Animal and vegetable fats and oils - Determination of
oxidative stability (accelerated oxidation test) (ISO
6886:2016)
Corps gras d'origines animale et végétale - Tierische und pflanzliche Fette und Öle - Bestimmung
Détermination de la stabilité à l'oxydation (essai der Oxidationsstabilität (beschleunigter
d'oxydation accéléré) (ISO 6886:2016) Oxidationstest) (ISO 6886:2016)
This European Standard was approved by CEN on 13 February 2016.
CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this
European Standard the status of a national standard without any alteration. Up-to-date lists and bibliographical references
concerning such national standards may be obtained on application to the CEN-CENELEC Management Centre or to any CEN
member.
This European Standard exists in three official versions (English, French, German). A version in any other language made by
translation under the responsibility of a CEN member into its own language and notified to the CEN-CENELEC Management
Centre has the same status as the official versions.
CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia,
Finland, Former Yugoslav Republic of Macedonia, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania,
Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and
United Kingdom.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION
EUROPÄISCHES KOMITEE FÜR NORMUNG
CEN-CENELEC Management Centre: Avenue Marnix 17, B-1000 Brussels
© 2016 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN ISO 6886:2016 E
worldwide for CEN national Members.
Contents Page
European foreword . 3
European foreword
This document (EN ISO 6886:2016) has been prepared by Technical Committee ISO/TC 34 “Food
products” in collaboration with Technical Committee CEN/TC 307 “Oilseeds, vegetable and animal fats
and oils and their by-products - Methods of sampling and analysis” the secretariat of which is held by
AFNOR.
This European Standard shall be given the status of a national standard, either by publication of an
identical text or by endorsement, at the latest by September 2016, and conflicting national standards
shall be withdrawn at the latest by September 2016.
Attention is drawn to the possibility that some of the elements of this document may be the subject of
patent rights. CEN [and/or CENELEC] shall not be held responsible for identifying any or all such patent
rights.
This document supersedes EN ISO 6886:2008.
According to the CEN-CENELEC Internal Regulations, the national standards organizations of the
following countries are bound to implement this European Standard: Austria, Belgium, Bulgaria,
Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland, Former Yugoslav Republic of Macedonia,
France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta,
Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland,
Turkey and the United Kingdom.
Endorsement notice
The text of ISO 6886:2016 has been approved by CEN as EN ISO 6886:2016 without any modification.
INTERNATIONAL ISO
STANDARD 6886
Third edition
2016-02-15
Animal and vegetable fats and oils —
Determination of oxidative stability
(accelerated oxidation test)
Corps gras d’origines animale et végétale — Détermination de la
stabilité à l’oxydation (essai d’oxydation accéléré)
Reference number
ISO 6886:2016(E)
©
ISO 2016
ISO 6886:2016(E)
© ISO 2016, Published in Switzerland
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized otherwise in any form
or by any means, electronic or mechanical, including photocopying, or posting on the internet or an intranet, without prior
written permission. Permission can be requested from either ISO at the address below or ISO’s member body in the country of
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ii © ISO 2016 – All rights reserved
ISO 6886:2016(E)
Contents Page
Foreword .iv
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Principle . 1
5 Reagents and materials . 2
6 Apparatus . 2
7 Sampling . 3
8 Preparation of test sample and apparatus . 5
8.1 Preparation of test sample . 5
8.2 Preparation of apparatus . 5
8.2.1 Cleaning procedure . . 5
8.2.2 Determination of temperature correction . 6
9 Procedure. 6
10 Calculations. 8
10.1 Manual calculation . 8
10.2 Automatic calculation . 8
11 Precision . 8
11.1 Results of interlaboratory test . 8
11.2 Repeatability . 8
11.3 Reproducibility . 8
12 Test report . 8
Annex A (informative) Summary of the method and examples of conductivity curves and
the determination of induction time . 9
Annex B (informative) Results of an interlaboratory test .11
Bibliography .13
ISO 6886:2016(E)
Foreword
ISO (the International Organization for Standardization) is a worldwide federation of national standards
bodies (ISO member bodies). The work of preparing International Standards is normally carried out
through ISO technical committees. Each member body interested in a subject for which a technical
committee has been established has the right to be represented on that committee. International
organizations, governmental and non-governmental, in liaison with ISO, also take part in the work.
ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of
electrotechnical standardization.
The procedures used to develop this document and those intended for its further maintenance are
described in the ISO/IEC Directives, Part 1. In particular the different approval criteria needed for the
different types of ISO documents should be noted. This document was drafted in accordance with the
editorial rules of the ISO/IEC Directives, Part 2 (see www.iso.org/directives).
Attention is drawn to the possibility that some of the elements of this document may be the subject of
patent rights. ISO shall not be held responsible for identifying any or all such patent rights. Details of
any patent rights identified during the development of the document will be in the Introduction and/or
on the ISO list of patent declarations received (see www.iso.org/patents).
Any trade name used in this document is information given for the convenience of users and does not
constitute an endorsement.
For an explanation on the meaning of ISO specific terms and expressions related to conformity
assessment, as well as information about ISO’s adherence to the WTO principles in the Technical
Barriers to Trade (TBT) see the following URL: Foreword - Supplementary information
The committee responsible for this document is ISO/TC 34, Food products, Subcommittee SC 11, Animal
and vegetable fats and oils.
This third edition cancels and replaces the second edition (ISO 6886:2006), of which it constitutes a
minor revision.
iv © ISO 2016 – All rights reserved
INTERNATIONAL STANDARD ISO 6886:2016(E)
Animal and vegetable fats and oils — Determination of
oxidative stability (accelerated oxidation test)
1 Scope
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.
2 Normative references
The following documents, in whole or in part, are normatively referenced in this document and are
indispensable for its application. For dated references, only the edition cited applies. For undated
references, the
...
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