1、BRITISH STANDARD BS 7087-19: 1994 Herbs and spices ready for food use Part 19: Specification for fennel seeds (whole and ground) UDC 641:613.291:635.75BS 7087-19:1994 This British Standard, having been prepared under the directionof the Agriculture andFood Standards Policy Committee,was published un
2、derthe authority of the Standards Board and comes intoeffect on 15 January 1994 BSI 01-2000 The following BSI references relate to the work on this standard: Committee reference AFC/7 Draft for comment 93/504556 DC ISBN 0 580 22734 0 Committees responsible for this British Standard The preparation o
3、f this British Standard was entrusted by the Agriculture and Food Standards Policy Committee (AFC/-) to Technical Committee AFC/7, upon which the following bodies were represented: Association of Public Analysts Department of Trade and Industry (Laboratory of the Government Chemist) Ministry of Agri
4、culture, Fisheries and Food Natural Resources Institute Seasoning and Spice Association Amendments issued since publication Amd. No. Date CommentsBS7087-19:1994 BSI 01-2000 i Contents Page Committees responsible Inside front cover Foreword ii 1 Scope 1 2 References 1 3 Definitions 1 4 Sampling 1 5 P
5、hysical properties 1 6 Chemical composition 2 7 Packaging and storage 2 8 Marking 2 Annex A (normative) Description of dried whole or ground fennel seeds 3 Annex B (normative) Preparation of samples for chemical tests 3 Annex C (informative) Additional information 3 Table 1 Chemical composition 2 Ta
6、ble C.1 Levels for trace metals 3 List of references Inside back coverBS7087-19:1994 ii BSI 01-2000 Foreword This Part of BS 7087 has been prepared under the direction of the Agriculture and Food Standards Policy Committee and is part of a series on herbs and spices prepared for food use within the
7、UK. For some years, BSI has published British Standards for herbs and spices in a variety of commercial forms. These British Standards were either identical with, or substantially related to, the corresponding International Standards published by the International Organization for Standardization (I
8、SO). However, the Technical Committee decided that the requirements in the International Standards did not correspond to the quality required by the UK trade. The British Standards implementing those International Standards are therefore being progressively withdrawn and replaced by Parts of BS 7087
9、 for herbs and spices ready for food use. A related International Standard, ISO 7927-1:1987, has been taken into account in the preparation of this Part of BS 7087. Attention is drawn to the requirements of the Food Safety Act 1990 1 relating to fitness, wholesomeness, nature, substance and quality
10、with implications for the microbiological quality of dried herbs and spices, with particular reference to contamination by pathogenic organisms of importance to human health. A British Standard does not purport to include all the necessary provisions of a contract. Users of British Standards are res
11、ponsible for their correct application. Compliance with a British Standard does not of itself confer immunity from legal obligations. Summary of pages This document comprises a front cover, an inside front cover, pagesi andii, pages1 to4, an inside back cover and a back cover. This standard has been
12、 updated (see copyright date) and may have had amendments incorporated. This will be indicated in the amendment table on the inside front cover.BS7087-19:1994 BSI 01-2000 1 1 Scope This Part of BS 7087 specifies requirements for dried fennel seeds processed for food use and derived from the seed of
13、the tall hardy aromatic perennial Foeniculum vulgare (P. Miller) (alsoknown as sweet fennel). It does not include the fennel plant or leaves often sold as a “delicatessen” vegetable and derived from F. vulgare var. dulce or var. azoricum (Florence fennel). This Part of BS 7087 also specifies require
14、ments for dried ground fennel seeds derived from whole fennel seeds conforming to this standard. Additional information on further requirements that may be specified in purchase contracts is given in Annex C. 2 References 2.1 Normative references This Part of BS 7087 incorporates, by reference, prov
15、isions from specific editions of other publications. These normative references are cited at the appropriate points in the text and the publications are listed on the inside back cover. Subsequent amendments to, or revisions of, any of these publications apply to this Part of BS 7087 only when incor
16、porated in it by updating or revision. 2.2 Informative references This Part of BS 7087 refers to other publications that provide information or guidance. Editions of these publications current at the time of issue of this standard are listed on the inside back cover, but reference should be made to
17、the latest editions. 3 Definitions For the purposes of this Part of BS 7087, the definitions given in BS 5098:1992 apply, together with the following: 3.1 extraneous matter all matter other than fennel seeds as described in clause 1 and in Annex A 3.2 foreign matter extraneous matter other than part
18、s of the fennel plant 3.3 bulk material fennel seed intended for further processing and packaging and not intended for retail sale direct to the consumer 3.4 retail material fennel seed packed in units intended for retail sale direct to the consumer NOTEThese products are sometimes supplied to the r
19、etail trade as multiple packs of retail units. 4 Sampling 4.1 General Laboratory samples shall be prepared in accordance with BS 4540-1:1981, taking due account of the amount required for each test. 4.2 Chemical tests Samples for chemical tests shall be prepared in accordance with Annex B. 5 Physica
20、l properties 5.1 Flavour The fennel shall be free from mustiness, rancidity and other foreign odours and tastes when examined by sensory analysis. NOTE 1Fennel seeds have a characteristic and strong odour which is sweet with aniseed-liquorice overtones. The taste is initially warming followed by swe
21、etness with strong aniseed-liquorice characteristics. The flavour is stronger in the ground seed. NOTE 2Methods of sensory analysis are described in BS 5929. 5.2 Freedom from contamination The fennel shall be free from living insects and mould growth when inspected visually. NOTEIt should be free in
22、 practical terms from dead insects, insect fragments and rodent contamination visible to the naked eye (corrected if necessary for abnormal vision). 5.3 Extraneous and foreign matter The content of extraneous and foreign matter in whole and ground fennel seed shall not exceed 1 % (m/m) when determin
23、ed in accordance with BS 4585-1:1983. NOTEAn abnormal foreign matter content may be indicated by a high acid-insoluble ash (see 6.1). 5.4 Stalks The content of stalks longer than 10 mm or greater than 2 mm in diameter shall not be greater than 1 % (m/m) when determined in accordance with BS 4585-1:1
24、983. NOTESmall stalks (peduncles) attached to the seeds are not included. 5.5 Split seeds The content of longitudinally split seeds shall not be greater than 5 % (m/m) when determined in accordance with BS 4585-1:1983.BS7087-19:1994 2 BSI 01-2000 6 Chemical composition NOTEFor information on trace m
25、etal contents in these products see C.7. The chemical composition of whole fennel seeds and ground fennel seeds shall conform to the requirements specified in Table 1. 7 Packaging and storage To avoid condensation, a container that is permeable to air shall be used for packing and storing bulk mater
26、ial. NOTE 1Hessian, synthetic fibre or multi-ply paper sacks (sometimes plastics-lined) or woven plastics sacks are commonly used. NOTE 2Bulk material should be stored in a clean, dry, ventilated room, free from infestation and not exposed to direct sunlight. NOTE 3For those packs which do not excee
27、d 10 kg in net mass, problems of condensation do not arise, therefore the usual types of food packaging may be used (e.g. tubes made from plastics, paper or board, glass jars, lever lid tins and polyethylene bags in boxes). 8 Marking The marking of herbs and spices is covered by the provisions of th
28、e current UK Food Labelling Regulations. However, should the manufacturer wish to claim compliance with this Part of BS 7087 by marking packs of whole or ground fennel seeds, the following information shall be marked. NOTE 1The same information may be incorporated into the suppliers contract documen
29、tation. a) For bulk material: 1) the name of the food, e.g. ground fennel seeds; 2) the country of origin of the crop; 3) the net mass (in g or kg); 4) a statement regarding any special treatment, e.g. fumigation or irradiation; NOTE 2Reference should be made to current UK food legislation to ensure
30、 that such treatment of bulk material is permissible. 5) the date of packing and the lot number as required by UK/EC legislation; 6) the number of this Part of this British Standard, i.e. BS 7087-19 or BS 7087-19:1994 1) ; 7) other information of a statutory nature. b) For retail material: 1) the na
31、me of the food, e.g. ground fennel seeds; 2) the date of packing and the lot number as required by UK/EC legislation; 3) the number of this Part of this British Standard, i.e. BS 7087-19 or BS 7087-19:1994 1) ; 4) other information of a statutory nature. NOTE 3Reference should be made to those instr
32、uments currently in force. Table 1 Chemical composition 1) Marking BS 7087-19 or BS 7087-19:1994 on or in relation to a product represents a manufacturers declaration of conformity, i.e. a claim by or on behalf of the manufacturer that the product meets the requirements of the standard. The accuracy
33、 of the claim is solely the claimants responsibility. Such a declaration is not to be confused with third party certification of conformity, which may also be desirable. Parameter Requirement Method of test Total ash % (m/m) (on dry basis) max. 10.0 (whole) 10.0 (ground) BS 4585-3:1981 Acid-insolubl
34、e ash % (m/m) (on dry basis) max. 2.0 (whole) 2.0 (ground) BS 4585-9:1981 Moisture % (m/m) max. 12.0 (whole) 12.0 (ground) BS 4585-2:1982 Volatile oil ml/100 g (on dry basis) min. 1.0 (whole) 0.5 (ground) BS 4585-15:1985BS7087-19:1994 BSI 01-2000 3 Annex A (normative) Description of dried whole or g
35、round fennel seeds A.1 Whole fennel seeds Whole fennel seeds are 4 mm to 10 mm in length and1.5 mm to 2.5 mm in breadth. The shape is oblong, pointed at both ends with some seeds exhibiting curvature in one plane. In the long axis some seeds are almost semi-circular. In cross section the seeds are a
36、lmost circular but with one flattened or slightly flattened quadrant of circumference and if the seed is curved this forms the inner position of the curvature. At one end of the seed a vestige of thin delicate seed stalk (peduncle) often remains attached. The seeds are characterized by raised corrug
37、ations running longitudinally along the side, these being typically lighter than the main colour of the seed. Split seeds (longitudinally split) occur (see 5.5). Variations in size, shape and colour are characterized by the type, sub-species and country of origin. The seeds exhibit wide colour varia
38、nces, Egyptian seed being pale green/yellow, Indian yellow/brown, Chinese tan/brown and Turkish yellow/brown. However, the flavour remains similar in each case. A.2 Ground fennel seeds Ground fennel seeds are produced by grinding whole fennel seeds with no additions. The colour of the ground materia
39、l is greenish brown to mid-brown dependent on origin. A.3 Countries of origin Commonly traded origins of fennel seeds are Egypt, India, China, Turkey, Argentina and Bulgaria. Annex B (normative) Preparation of samples for chemical tests Mix thoroughly the laboratory sample and take a test sample of
40、sufficient quantity for each test. Ensure that all the material in the test sample passes a 1.00 mm square aperture test sieve conforming to BS 410:1986, grinding the test sample as necessary in accordance with BS 4540-2:1982. Annex C (informative) Additional information C.1 General Further requirem
41、ents may be specified in purchase contracts for all types of fennel seeds. They are generally relevant to the ultimate use of the product. Those commonly used are given in C.2 toC.6. C.2 Bulk index The bulk index (used to assess the amount of material required to fill a retail pack) is expressed gen
42、erally in millilitres per 100 g. C.3 Particle size (mesh) Particle size is expressed generally as a percentage by mass that passes through a specified test sieve conforming to BS 410:1986. C.4 Microbiological details Generally, these are specified when the material is required for further processing
43、. Microbiological counts may be reduced by use of legally permissible treatments see clause 8 a) 4). C.5 Infestation In cases of infestation and to prevent infestation on storage, bromomethane (methyl bromide) or other permitted fumigants are effective with subsequent cleaning or sifting. Particular
44、 care should be taken to examine the seeds for small holes indicating the presence of stored product insects. Holed seeds may still be used provided they are not infested. C.6 Split seeds Longitudinally split seeds are common and their content may be limited by agreement between buyer and seller (se
45、e 5.3). C.7 Trace metals Levels of lead, arsenic and tin in herbs and spices are currently controlled by the Lead in Food Regulations 1979 (SI 1979 No. 1254 2), the Arsenic in Food Regulations 1959 (SI 1959 No. 831 3) and the Tin in Food Regulations 1992 (SI 1992 No. 496 4) respectively. The recomme
46、nded levels of copper and zinc are given in the survey of copper and zinc in food 5. The levels are given in Table C.1. Table C.1 Levels for trace metals Trace metal Maximum level mg/kg Arsenic 5 Lead 10 Tin 200 Copper 20 Zinc 50 NOTEStatutory Instruments are subject to amendment and reference shoul
47、d be made to those currently in force.4 blankBS7087-19:1994 BSI 01-2000 List of references (see clause 2) Normative references BSI publications BRITISH STANDARDS INSTITUTION, London BS 410:1986, Specification for test sieves. BS 4540, Sampling of spices and condiments. BS 4540-1:1981, Methods of sam
48、pling. BS 4540-2:1982, Method for preparation of a ground sample for analysis. BS 4585, Methods of test for spices and condiments. BS 4585-1:1983, Determination of extraneous matter. BS 4585-2:1982, Determination of moisture content (entrainment method). BS 4585-3:1981, Determination of total ash. B
49、S 4585-9:1981, Determination of acid-insoluble ash. BS 4585-15:1985, Determination of volatile oil content. BS 5098:1992, Glossary of terms relating to sensory analysis. Informative references BSI publications BRITISH STANDARDS INSTITUTION, London BS 5929, Methods for sensory analysis of food. ISO publications INTERNATIONAL ORGANIZATION FOR STANDARDIZATION (ISO), Geneva. (All publications are available from BSI Sales.) ISO 7927-1:1987, Fennel seed, whole or ground (powdered) Part 1: Bitter fennel seed (Foeniculum vulgare P. Miller var. vulgare) Specif
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