1、BS 7087 : Part 6 : 1996 BRITISH STANDARD | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | UDC 641 : 613.291 635.751 : 635.078.635.071 : 006.3/.8 N No o c co op py yi in ng g w wi it th ho ou ut t B BS SI I p pe er rm mi
2、 is ss si io on n e ex xc ce ep pt t a as s p pe er rm mi it tt te ed d b by y C Co op py yr ri ig gh ht t L La aw w Herbs and spices ready for food use Part 6. Specification for coriander seeds (whole and ground)BS 7087 : Part 6 : 1996 This British Standard, having been prepared under the direction
3、 of the Consumer Products and Services Sector Board was published under the authority of the Standards Board and comes into effect on 15 March 1996 BSI 1996 First published May 1990 Second edition March 1996 The following BSI references relate to the work on this standard: Committee reference A W/7
4、Draft for comment 95/501458 DC ISBN 0 580 25476 3 Amendments issued since publication Amd. No. Date T ext affected Committees responsible for this British Standard The preparation of this British Standard was entrusted to T echnical Committee A W/7, Spices and condiments, upon which the following bo
5、dies were represented: Association of Public Analysts Consumer Policy Committee of BSI Department of Trade and Industry (Laboratory of the Government Chemist) International General Produce Association Leatherhead Food Research Association Ministry of Agriculture, Fisheries and Food Natural Resources
6、 Institute Seasoning and Spice Association BSI 1996 i BS 7087 : Part 6 : 1996 Contents Page Committees responsible Inside front cover Foreword ii Specification 1 Scope 1 2 Definitions 1 3 Sampling 1 4 Physical properties 1 5 Chemical composition 2 6 Packaging and storage 2 7 Marking 2 Appendices A D
7、escription of whole and ground coriander 3 B Preparation of samples for chemical tests 3 C Additional information 3 Tables 1 Chemical composition of whole coriander 1 2 Chemical composition of ground coriander 2 3 Levels for trace metals in coriander 3BS 7087 : Part 6 : 1996 ii BSI 1996 Foreword Thi
8、s Part of BS 7087 has been prepared by T echnical Committee A W/7 and is a Part of a series on herbs and spices prepared for food use within the UK. This Part of BS 7087 supersedes BS 7087 : Part 6 : 1990 which is withdrawn. For some years, BSI has published British Standards for herbs and spices in
9、 a variety of commercial forms. These British Standards were either identical to, or substantially related to, the corresponding international standards published by the International Organization for Standardization (ISO). However , the T echnical Committee decided that the requirements in the inte
10、rnational standards did not correspond to the quality required by UK trade. The British Standards implementing those international standards are therefore being progressively withdrawn and replaced by Parts of BS 7087 for herbs and spices ready for food use. A related international standard, ISO 225
11、5, 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 relating to fitness, wholesomeness, nature, substance and quality with implications for the microbiological quality of dried herbs and spices, with particular
12、 reference to contamination by pathogenic organisms of importance to human health. Attention is also drawn to BS 5763 for microbiological methods. The dilutions of test samples of herbs and spices may need to be greater than the one in ten primary dilution referred to in 3.1 of BS 5763 : Part 6 : 19
13、83 because any natural antimicrobial compounds they might possess would inhibit the growth of micro-organisms until diluted out. Compliance with a British Standard does not of itself confer immunity from legal obligations. BSI 1996 1 BS 7087 : Part 6 : 1996 T able 1. Chemical composition of whole co
14、riander Parameter Requirement Method of test T otal ash 7.0 BS 4585 : Part 3 %(m/m ) (on dry basis) max. Acid-insoluble ash 2.0 BS 4585 : Part 9 %(m/m ) (on dry basis) max. Moisture % (m/m) max. 12.0 BS 4585 : Part 2 V olatile oil 0.2 BS 4585 : Part 15 mL/100 g (on dry basis) min. Specification 1 Sc
15、ope This Part of BS 7087 specifies requirements for coriander seeds, processed for food use and derived from the fruit of one or more of the subspecies/varieties of the species Coriandrum sativum L. This Part of BS 7087 also specifies requirements for ground coriander derived from whole coriander co
16、mplying with this standard. Additional information on further requirements that may be specified in purchase contracts is given in appendix C. NOTE. The titles of the publications referred to in this Part of this British Standard are listed on the inside back cover . 2 Definitions For the purposes o
17、f this Part of BS 7087, the definitions given in BS 5098 apply, together with the following. 2.1 extraneous matter All matter other than coriander as described in appendix A. 2.2 foreign matter Extraneous matter other than parts of the coriander plant. 2.3 bulk material Coriander intended for furthe
18、r processing and packaging and not intended for retail sale direct to the consumer . 2.4 retail material Coriander packed in units intended for retail sale direct to the consumer . NOTE. Coriander is often supplied to the retail trade as multiple packs of retail units. 3 Sampling 3.1 General Laborat
19、ory samples shall be prepared in accordance with BS 4540 : Part 1, taking due account of the amount required for each test. 3.2 Chemical tests Samples for chemical tests shall be prepared in accordance with appendix B. 4 Physical properties 4.1 Flavour The coriander shall be free from mustiness and
20、other foreign odour and taste when examined by sensory analysis. NOTE 1. The characteristic flavour (odour and taste) becomes very much stronger when coriander is cracked or ground. NOTE 2. Coriander seeds have a mild but very distinctive warm and fragrant odour , characteristic of the plant. The fl
21、avour is initially sweet and fruity (slightly reminiscent of oranges) with a more pungent aftertaste on chewing. NOTE 3. Methods of sensory analysis are described in BS 5929. 4.2 Freedom from contamination The coriander shall be free from living insects and mould growth when inspected visually. NOTE
22、. It should be free in practical terms from dead insects, insect fragments and rodent contamination visible to the naked eye (corrected if necessary for abnormal vision). 4.3 Extraneous and foreign matter 4.3.1 Whole coriander 4.3.1.1 Foreign matter The content of any foreign matter shall not be gre
23、ater than 0.5 % (m/m) when determined in accordance with BS 4585 : Part 1. 4.3.1.2 Stalks The content of stalks whose dimensions exceed 7 mm in length or 2 mm in diameter shall not be greater than 1.5 % (m/m) when determined in accordance with BS 4585 : Part 1. 4.3.1.3 Extraneous matter The content
24、of any extraneous matter other than stalks (as given in 4.3.1.2) shall not be greater than 1% (m/m) when determined in accordance with BS 4585 : Part 1.BS 7087 : Part 6 : 1996 2 BSI 1996 T able 2. Chemical composition of ground coriander Parameter Requirement Method of test T otal ash 7.0 BS 4585 :
25、Part 3 %(m/m ) (on dry basis) max. Acid insoluble ash 2.0 BS 4585 : Part 9 %(m/m ) (on dry basis) max. Moisture % (m/m) max. 12.0 BS 4585 : Part 2 V olatile oil mL/100 g (on dry basis) min. 0.1 BS 4585 : Part 15 NOTE. A high acid-insoluble ash may give an indication of an abnormal extraneous matter
26、content (see 4.3.2). 1) Marking BS 7087/6 or BS 7087 : Part 6 : 1996 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 of the claim is therefore s
27、olely the responsibility of the person making the claim. Such a declaration is not to be confused with third party certification of conformity, which may also be desirable. 4.3.2 Ground coriander Ground coriander shall be free from visible extraneous matter , when determined in accordance with BS 45
28、85 : Part 1. Ground coriander shall be free from foreign matter when inspected visually. NOTE. It should be free in practical terms from foreign matter visible to the naked eye (corrected if necessary for abnormal vision). 5 Chemical composition NOTE. For information on trace metal contents in whole
29、 and ground coriander see C.6. 5.1 Whole coriander The chemical composition of whole coriander shall comply with the requirements specified in table 1. 5.2 Ground coriander The chemical composition of ground coriander shall comply with the requirements specified in table 2. 6 Packaging and storage T
30、 o avoid condensation, a container that is permeable to air shall be used for the packing and storing of bulk material. NOTE 1. Hessian, synthetic fibre or multi-ply paper sacks (sometimes plastics-lined) or plastics-lined cartons are most commonly used. NOTE 2. Bulk material should be stored in a c
31、lean, dry, ventilated room, free from infestation and not exposed to direct sunlight. For ground bulk material, a plastics inner layer or coating should be used to avoid loss of oil. NOTE 3. For retail packs, problems of condensation do not arise, therefore the usual types of food packaging may be u
32、sed (e.g. tubes made from plastics, paper or board, glass jars, lever lid tins and polyethylene bags in boxes). 7 Marking The marking of herbs and spices is covered by the provisions of the current UK food labelling legislation. However , should the manufacturer wish to claim compliance with this Pa
33、rt of BS 7087 by marking packs of coriander , the following information shall be marked. NOTE. The same information may be incorporated in the suppliers contract documentation. (a) For bulk material: (1) the name of the food, e.g. whole coriander; (2) the country of origin of crop; (3) the net mass
34、(in g or kg); (4) a statement regarding any special treatment, e.g. fumigation or irradiation; NOTE. Reference should be made to the current UK food legislation to ensure that any treatment of bulk material is permissible. (5) the date of packing; (6) the number of this Part of this British Standard
35、, i.e. BS 7087/6 or BS 7087 : Part 6 : 1996 1) . (b) For retail material: The number of this Part of this British Standard, i.e. BS 7087/6 or BS 7087 : Part 6 : 1996 1) . BSI 1996 3 BS 7087 : Part 6 : 1996 Appendices Appendix A. Description of whole and ground coriander A.1 Whole coriander Whole cor
36、iander seeds are globular , almost spherical, with some variation towards a more elongated sphere depending upon origin. Seeds vary between approximately 2 mm and 5 mm in diameter , depending upon crop and origin, with alternating straight and wavy ridges on the outer surface. The seeds can be crack
37、ed with only moderate pressure to show a segmented internal structure. Colour can vary quite considerably from a pale greenish-yellow to a light honey-gold/brown and a darker grey-brown depending upon origin, subspecies and crop. The principal traded origins are India, Bangladesh, Egypt, Turkey, Arg
38、entina, Morocco, former states of the Soviet Union, Romania and Bulgaria. The first four mentioned origins produce lighter coloured, larger seeds with a lower volatile oil content. The other origins produce smaller , darker seeds with a higher volatile oil content. A.2 Ground coriander Ground corian
39、der is produced by grinding whole coriander with no additions. The colour varies from light beige-brown to darker greyish-brown depending on origin, subspecies and crop. Appendix B. Preparation of samples for chemical tests Mix thoroughly the laboratory sample and take a test sample of sufficient qu
40、antity for each test. Ensure that all the material in the test sample passes through a 1.00 mm square aperture test sieve complying with BS 410 and, if not, grind the test sample as necessary in accordance with BS 4540 : Part 2. Appendix C. Additional information C.1 General Further requirements may
41、 be specified in purchase contracts for all types of coriander . They are generally relevant to the ultimate use of the coriander . Those commonly used are given in C.2 to C.5. C.2 Bulk index The bulk index of the material is expressed generally in millilitres per 100 g (by an agreed method). It is
42、used to ensure satisfactory filling of retail containers. C.3 Particle size (mesh) Particle size is quoted mainly for ground coriander . It is expressed generally as the percentage by mass of material that passes through a test sieve complying with BS 410. C.4 Microbiological details Generally, thes
43、e are specified when the material is required for further processing. Microbiological counts may be reduced by use of legally permissible treatments (see item (4) of clause 7). C.5 Infestation Coriander in all forms is very prone to certain insect infestations. Fumigation with bromomethane (methyl b
44、romide) or other approved fumigants for all imported bulk material is strongly recommended with subsequent sifting in cases of infestation. C.6 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), the Arsen
45、ic in Food Regulations 1959 (SI 1959 No. 831) and the Tin in Food Regulations 1992 (SI 1992 No. 496) respectively. Copper and zinc are covered by Food Standards Committee recommendations (1951). The levels are given in table 3. Table 3. Levels for trace metals in coriander Trace metal Maximum level
46、(mg/kg) Arsenic 5 Lead 10 Copper 20 Zinc 50 Tin 200 NOTE. Statutory Instruments are subject to amendment and reference should be made to those currently in force.4 blankBS 7087 : Part 6 : 1996 BSI 1996 1) Referred to in the foreword only. Publications referred to BS 410 Specification for test sieves
47、 BS 4540 Sampling of spices and condiments Part 1 Methods of sampling Part 2 Method for preparation of a ground sample for analysis BS 4585 Methods of test for spices and condiments Part 1 Determination of extraneous matter Part 2 Determination of moisture content (entrainment method) Part 3 Determi
48、nation of total ash Part 9 Determination of acid-insoluble ash Part 15 Determination of volatile oil content BS 5098 Glossary of terms relating to sensory analysis of food BS 5763 Methods for microbiological examination of food and animal feeding stuffs Part 6 Preparation of dilutions BS 5929 Method
49、s for sensory analysis of food ISO 2255 1) Coriander , whole or ground (Powdered) 2 SpecificationBSI 389 Chiswick High Road London W4 4AL | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | BSI British Standards Institution BSI is the independent national body responsible for preparing British Standards. It presents the UK view on standards in Europe and at the international
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