1、BRITISH STANDARD BS7390:1990 ISO6079:1990 Specification for Instant teaBS7390:1990 This British Standard, having been prepared under the directionof the Agriculture andFood Standards Policy Committee, was published underthe authority of the BoardofBSI and comes intoeffecton 30November1990 BSI01-2000
2、 The following BSI references relate to the work on this standard: Committee reference AFC/8 Draft for comment79/53568 DC ISBN 0 580 19216 4 Committees responsible for this British Standard The preparation of this British Standard was entrusted by the Agriculture and Food Standards Policy Committee
3、(AFC/-) to Technical Committee AFC/8, upon which the following bodies were represented: Campden Food and Drink Research Association Department of Trade and Industry (Laboratory of the Government Chemist) Ministry of Agriculture, Fisheries and Food Natural Resources Institute Tea Producers Associatio
4、n United Kingdom Tea Association Amendments issued since publication Amd. No. Date CommentsBS7390:1990 BSI 01-2000 i Contents Page Committees responsible Inside front cover National foreword ii Introduction 1 1 Scope 1 2 Normative references 1 3 Definition 1 4 Sampling 1 5 Chemical characteristics 1
5、 6 Test methods 2 7 Marking 2 Table 1 Requirements for chemical characteristics of instant tea in solid form 2 Publication(s) referred to Inside back coverBS7390:1990 ii BSI 01-2000 National foreword This British Standard has been prepared under the direction of the Agriculture and Food Standards Po
6、licy Committee. It implements an agreement, to which the UK was a party, reached in Subcommittee8, Tea, of Technical Committee TC34, Agricultural food products, of the International Organization for Standardization (ISO). The UK also provides the secretariat for the Subcommittee. This BritishStandar
7、d is identical with ISO6079:1990 “Instant tea in solid form Specification”. A British Standard does not purport to include all the necessary provisions of a contract. Users of British Standards are responsible for their correct application. Compliance with a British Standard does not of itself confe
8、r immunity from legal obligations. Cross-references International Standard Corresponding British Standard BS6986 Analysis of instant tea ISO6770:1982 Part2:1988 Methods for determination of free-flow and compacted bulk densities (Identical) ISO7513:1990 Part3:1990 Method for determination of moistur
9、e content (loss in mass at103 C) (Identical) ISO7514:1990 Part4:1990 Method for determination of total ash (Identical) ISO7516:1984 Part1:1988 Methods of sampling (Identical) Summary of pages This document comprises a front cover, an inside front cover, pagesi andii, pages1 and 2, an inside back cov
10、er and a back cover. This standard has been updated (see copyright date) and may have had amendments incorporated. This will be indicated in the amendment table on the inside front cover.BS7390:1990 BSI 01-2000 1 Introduction Products derived from varieties of tea of the species Camellia sinensis (L
11、innaeus) O. Kuntze, intended to be used for the preparation of a beverage, are available in a variety of forms. Some incorporate in their formulation flavouring materials which are not normally present in tea, such as lemon, mint, jasmine, etc., and significant quantities of non-tea carbohydrates. T
12、he various products exhibit different characteristics so that, for the purposes of specifying requirements, it is necessary to deal separately with each type of product. Most instant tea is produced in solid form but current production also includes other types of instant tea such as liquid tea conc
13、entrates and semi-solid frozen products (“slushes”). Specifications for these other types of instant tea will be prepared if the need arises. Although substances such as caffeine and polyphenolic compounds are characteristic of tea, there is insufficient information on their roles and on their metho
14、ds of determination to justify their inclusion in this International Standard at present. Instant tea exhibits a number of variable physical characteristics which can be controlled during manufacture. This variability permits the manufacture of different products to meet the consumers needs and tast
15、es. Bulk density and flowability are, for technical reasons, of particular concern to the packer, who is the last party in the chain between the producer and the consumer able to exercise control over the physical characteristics of the product. It is appropriate, therefore, that these characteristi
16、cs of the product are left for agreement between the supplier and the packer. 1 Scope This International Standard specifies requirements for instant tea in solid form. It does not apply to a) instant tea containing non-tea carbohydrates as bulking/filling agents (normally referred to as “filled inst
17、ant tea”); b) preparations of instant tea containing added aromatic material unless these are derived exclusively from the plant Camellia sinensis; c) decaffeinated instant tea. 2 Normative references The following standards contain provisions which, through reference in this text, constitute provis
18、ions of this International Standard. At the time of publication, the editions indicated were valid. All standards are subject to revision, and parties to agreements based on this International Standard are encouraged to investigate the possibility of applying the most recent editions of the standard
19、s indicated below. Members of IEC and ISO maintain registers of currently valid International Standards. ISO7513:1990, Instant tea in solid form Determination of moisture content (loss in mass at103 C). ISO7514:1990, Instant tea in solid form Determination of total ash. ISO7516:1984, Instant tea in
20、solid form Sampling. 3 Definition For the purposes of this International Standard, the following definition applies. instant tea in solid form dried water-dispersible solids obtained by aqueous extraction by an acceptable process of the leaves, buds and stems, and of materials derived therefrom, of
21、those varieties of the species Camellia sinensis (Linnaeus) O. Kuntze exclusively which are known to be suitable for making tea for consumption as a beverage, and the residue, if any, of permitted process aids and permitted food additives 4 Sampling Sampling shall have been carried out in accordance
22、 with ISO7516. 5 Chemical characteristics Instant tea in solid form shall comply with the requirements given in Table 1. Instant tea in solid form shall comply with the requirements of relevant legislation dealing with food additives and process aids and their residues, if any, in the product. NOTE
23、1The colour and clarity of the liquor prepared from instant tea in solid form and the methods of determining them are subject to agreement between the supplier and the packer.BS7390:1990 2 BSI 01-2000 NOTE 2Requirements for free-flow and compacted bulk densities, and for flowability, are subject to
24、agreement between the supplier and the packer. Test methods for determination of the free-flow and compacted bulk densities are given in ISO6770:1982, Instant tea Determination of free-flow and compacted bulk densities. Table 1 Requirements for chemical characteristics of instant tea in solid form 6
25、 Test methods The samples of instant tea shall have been analysed to ensure conformity with the requirements of this International Standard using the test methods specified in the International Standards referred to in Table 1. 7 Marking The packages of instant tea shall be marked in accordance with
26、 any relevant legal requirements. NOTE 3The packages may carry additional marking as required by the packer or any other organization responsible for marketing the instant tea. Characteristic Requirement Test method Moisture content, %(m/m) max. 6 ISO7513 Total ash,% (m/m) max., on dry basis 20 ISO7
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