EN ISO 6886:2008
(Main)Animal and vegetable fats and oils - Determination of oxidative stability (accelerated oxidation test) (ISO 6886:2006)
Animal and vegetable fats and oils - Determination of oxidative stability (accelerated oxidation test) (ISO 6886:2006)
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.
Tierische und pflanzliche Fette und Öle - Bestimmung der Oxidationsstabilität (beschleunigter Oxidationstest) (ISO 6886:2006)
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 Antioxidantien
zu.
Das Verfahren ist sowohl auf native als auch auf raffinierte tierische und pflanzliche Fette und Öle anwendbar.
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 6886:2006)
L'ISO 6886:2006 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.
Živalske in rastlinske maščobe in olja - Določevanje oksidativne stabilnosti (metoda s pospešeno oksidacijo) (ISO 6886:2006)
General Information
Relations
Standards Content (Sample)
SLOVENSKI STANDARD
01-april-2009
1DGRPHãþD
SIST ISO 6886:1998
äLYDOVNHLQUDVWOLQVNHPDãþREHLQROMD'RORþHYDQMHRNVLGDWLYQHVWDELOQRVWL
PHWRGDVSRVSHãHQRRNVLGDFLMR ,62
Animal and vegetable fats and oils - Determination of oxidative stability (accelerated
oxidation test) (ISO 6886:2006)
Tierische und pflanzliche Fette und Öle - Bestimmung der Oxidationsstabilität
(beschleunigter Oxidationstest) (ISO 6886:2006)
Corps gras d'origines animale et végétale - Détermination de la stabilité à l'oxydation
(essai d'oxydation accéléré) (ISO 6886:2006)
Ta slovenski standard je istoveten z: EN ISO 6886:2008
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.
EUROPEAN STANDARD
EN ISO 6886
NORME EUROPÉENNE
EUROPÄISCHE NORM
November 2008
ICS 67.200.10
English Version
Animal and vegetable fats and oils - Determination of oxidative
stability (accelerated oxidation test) (ISO 6886:2006)
Corps gras d'origines animale et végétale - Détermination Tierische und pflanzliche Fette und Öle - Bestimmung der
de la stabilité à l'oxydation (essai d'oxydation accéléré) Oxidationsstabilität (beschleunigter Oxidationstest) (ISO
(ISO 6886:2006) 6886:2006)
This European Standard was approved by CEN on 23 October 2008.
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 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 Management Centre has the same status as the
official versions.
CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Cyprus, Czech Republic, Denmark, Estonia, Finland,
France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal,
Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION
EUROPÄISCHES KOMITEE FÜR NORMUNG
Management Centre: rue de Stassart, 36 B-1050 Brussels
© 2008 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN ISO 6886:2008: E
worldwide for CEN national Members.
Contents Page
Foreword.3
Foreword
The text of ISO 6886:2006 has been prepared by Technical Committee ISO/TC 34 “Agricultural food products”
of the International Organization for Standardization (ISO) and has been taken over as EN ISO 6886:2008 by
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 May 2009, and conflicting national standards shall be withdrawn at the
latest by May 2009.
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.
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, Cyprus, Czech
Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia,
Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain,
Sweden, Switzerland and the United Kingdom.
Endorsement notice
The text of ISO 6886:2006 has been approved by CEN as a EN ISO 6886:2008 without any modification.
INTERNATIONAL ISO
STANDARD 6886
Second edition
2006-09-01
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 6886:2006(E)
©
ISO 2006
ISO 6886:2006(E)
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ii © ISO 2006 – All rights reserved
ISO 6886:2006(E)
Contents Page
Foreword. iv
1 Scope . 1
2 Normative references . 1
3 Terms and definitions. 1
4 Principle. 2
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
9 Procedure . 6
10 Calculations. 7
10.1 Manual calculation. 7
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 6886:2006(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.
International Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 2.
The main task of technical committees is to prepare International Standards. Draft International Standards
adopted by the technical committees are circulated to the member bodies for voting. Publication as an
International Standard requires approval by at least 75 % of the member bodies casting a vote.
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.
ISO 6886 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 11, Animal
and vegetable fats and oils.
This second edition cancels and replaces the first edition (ISO 6886:1996), which has been technically revised.
iv © ISO 2006 – All rights reserved
INTERNATIONAL STANDARD ISO 6886:2006(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.
NOTE The presence of volatile fatty acids and volatile acidic oxidation products prevents accurate measurement.
2 Normative references
The following referenced document is indispensable for the application of this document. For dated references,
only the edition cited applies. For undated references, the latest edition of the referenced document (including
any amendments) applies.
ISO 661:2003, Animal and vegetable fats and oils — Preparation of test sample
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
3.1
induction period
time between the start of the measurement and the time when the formation of oxidation products rapidly
begins to increase
3.2
oxidative stability
induction period, expressed in hours, determined according to the procedure specified in this International
Standard
NOTE A temperature of 100 °C to 120 °C is usually applied for the determination of oxidative stability. Depending on
the oxidative stability of the sample under test, or when an extrapolation of regression is required, the determination may
be carried out at other temperatures. The optimal induction period is between 6 h to 24 h. A temperature increase or
decrease of 10 °C decreases or increases the induction period by a factor of approximately 2.
3.3
conductivity
ability of a material to conduct electric current
ISO 6886:2006(E)
4 Principle
A stream of purified air is passed through the sample, which has been brought to a specified temperature. The
gases released during the oxidation process, together with the air, are passed into a flask containing water
that has been demineralized or distilled and contains an electrode for measuring the conductivity. The
electrode is connected to a measuring and recording device. The end of the induction period is indicated when
the conductivity begins to increase rapidly. This accelerated increase i
...
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