ISO 6886:2016规定了在诱发快速氧化的极端条件下测定脂肪和油的氧化稳定性的方法:高温和高气流。它不允许在环境温度下测定脂肪和油的稳定性，但它确实允许比较添加到脂肪和油中的抗氧化剂的功效。 该方法适用于原始和精制的动植物脂肪和油。牛奶和奶制品（或来自牛奶和奶制品的脂肪）不在本国际标准的范围之内。 注意挥发性脂肪酸和挥发性酸性氧化产物的存在可以防止精确的测量

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.