SIST EN ISO 6886:2016

SLOVENSKI STANDARD
01-maj-2016
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SIST EN ISO 6886:2009
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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
the requester.
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Tel. +41 22 749 01 11
Fax +41 22 749 09 47
copyright@iso.org
www.iso.org
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 latest edition of the referenced document (including any amendments) applies.
ISO 661, 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 1 to entry: 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
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
ISO 6886:2016(E)
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 is caused by the accumulation of volatile fatty acids produced during oxidation.
5 Reagents and materials
Use only reagents of recognized analytical grade, and distilled or demineralized water.
5.1 Molecular sieve, beads of approximately 1 mm diameter, pore size 0,3 nm, with moisture indicator.
The molecular sieve should be dried in an oven set at 150 °C and then cooled down to room temperature
in a desiccator.
5.2 Acetone.
5.3 Alkaline cleaning solution, for laboratory glassware.
5.4 Glycerol.
5.5 Thermostable oil.
6 Apparatus
Usual laboratory equipment and, in particular, the following.
6.1 Appliance for the determination of oxidative stability
See Figures 1 and 2 for diagrammatic representations.
NOTE An appliance for determining oxidative stability can be obtained commercially under the trade name
1)
Rancimat, from Metrohm AG, Herisau, Switzerland, or the OSI equipment from Omnion Inc., USA.
6.1.1 Air filter, comprising a tube fitted with filter paper at each end and filled with molecular sieve
(5.1), connected to the suction end of a pump.
6.1.2 Gas diaphragm pump, with an adjustable flow rate of 10 l/h, in combination with an apparatus to
control the flow rate, manually or automatically, with a maximum deviation of ±1,0 l/h from the set value.
NOTE For the OSI instrument, a pressure of 5,5 psi is equivalent to a flow of approximately 10 l/h.
6.1.3 Aeration vessels of borosilicate glass (usually eight), connected to a sealing cap.
The sealing cap shall be fitted with a gas inlet and outlet tube. The cylindrical part of the vessel shall
preferably be narrower by a few centimetres below the top in order to break up any emerging foam. An
artificial foam blocker (e.g. glass ring) may also be used for this purpose.
6.1.4 Closed measurement cells (usually eight), of approximately 150 ml capacity, with a gas inlet
tube extending to the bottom inside of the vessel.
The cell shall be provided at the top with ventilation holes.
1) Rancimat (www.metro
...