1、BRITISH STANDARDBS EN ISO 7540:2010Incorporating CorrigendumDecember 2006Ground paprika (Capsicum annuum L.) SpecificationICS 67.22 .100g49g50g3g38g50g51g60g44g49g42g3g58g44g55g43g50g56g55g3g37g54g44g3g51g40g53g48g44g54g54g44g50g49g3g40g59g38g40g51g55g3g36g54g3g51g40g53g48g44g55g55g40g39g3g37g60g3g3
2、8g50g51g60g53g44g42g43g55g3g47g36g58National forewordThis British Standard is the UK implementation of EN ISO 7540:2010. It is identical to ISO 7540:2006. It supersedes BS ISO 7540:2006 which is withdrawn.The UK participation in its preparation was entrusted to Technical Committee AW/7, Spices and c
3、ondiments.A list of organizations represented on this committee can be obtained on request to its secretary.This publication does not purport to include all the necessary provisions of a contract. Users are responsible for its correct application.Compliance with a British Standard cannot confer immu
4、nity from legal obligations.BS EN ISO 7540:2010This British Standard was published under the authority of the Standards Policy and Strategy Committee on 30 November 2006 BSI 2010ISBN 978 0 580 68790 7Amendments/corrigenda issued since publicationAmd. No. Date Comments 16834 Corrigendum No.129 Decemb
5、er 2006Addition of supersession information to national foreword30 April 2010 This renumbers BS ISO 7540:2006 as BS EN ISO 7540:2010amendmentEUROPEAN STANDARD NORME EUROPENNE EUROPISCHE NORM EN ISO 7540 February 2010 ICS 67.220.10 English Version Ground paprika (Capsicum annuum L.) - Specification (
6、ISO 7540:2006) Paprika (Capsicum annuum L.) en poudre - Spcifications (ISO 7540:2006) Gemahlener (pulverisierter) Paprika (Capsicum annuum L.) - Spezifikation (ISO 7540:2006) This European Standard was approved by CEN on 31 January 2010. CEN members are bound to comply with the CEN/CENELEC Internal
7、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 Management Centre or to any CEN member.
8、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 Management Centre has the same status as the official versions. CEN members a
9、re the national standards bodies of Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Swed
10、en, Switzerland and United Kingdom. EUROPEAN COMMITTEE FOR STANDARDIZATION COMIT EUROPEN DE NORMALISATION EUROPISCHES KOMITEE FR NORMUNG Management Centre: Avenue Marnix 17, B-1000 Brussels 2010 CEN All rights of exploitation in any form and by any means reserved worldwide for CEN national Members.
11、Ref. No. EN ISO 7540:2010: EForeword The text of ISO 7540:2006 has been prepared by Technical Committee ISO/TC 34 “Food products” of the International Organization for Standardization (ISO) and has been taken over as EN ISO 7540:2010. This European Standard shall be given the status of a national st
12、andard, either by publication of an identical text or by endorsement, at the latest by August 2010, and conflicting national standards shall be withdrawn at the latest by August 2010. Attention is drawn to the possibility that some of the elements of this document may be the subject of patent rights
13、. CEN and/or CENELEC shall not be held responsible for identifying any or all such patent rights. 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, Cyp
14、rus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and the United Kingdom. Endorsement notice The text of ISO 7
15、540:2006 has been approved by CEN as a EN ISO 7540:2010 without any modification. BS EN ISO 7540:2010EN ISO 7540:2010 (E)iiiContents Page Introduction . iv 1 Scope . 1 2 Normative references . 1 3 Terms and definitions. 1 4 Specifications 2 4.1 Description 2 4.2 Taste and odour 2 4.3 Presence of ins
16、ects, moulds, etc. . 3 4.4 Extraneous matter 3 4.5 Adulterants 3 4.6 Quality categories. 3 5 Test methods. 4 6 Contaminants 4 7 Hygienic requirements . 4 8 Packaging, marking or labelling 4 8.1 Packaging 4 8.2 Marking 4 Annex A (normative) Determination of moisture content 6 Annex B (informative) Re
17、commendations relating to storage and transport conditions. 9 Annex C (informative) Selected list of common names for Capsicum annuum L. in different languages 10 Bibliography . 11 BS EN ISO 7540:2010EN ISO 7540:2010 (E)ivIntroduction Paprika (Capsicum annuum L.) originates from South America. The p
18、lant arrived in Europe after the discovery of the American continent (1492) and spread across the world in subsequent centuries. Until the turn of the 19th century, the pungent ground (powdered) paprika was mainly known as a medicine. Shepherds used it as a spice, and this use became wider when cult
19、ivation of the sweet (non-pungent) varieties was developed. Ground paprika plays an important role mainly in those countries where so-called fatty meals are preferred. The taste and natural colouring compounds of ground paprika improve the hedonic value of this type of meal. In addition, part of the
20、 natural carotene content of paprika is provitamin A, therefore the natural unsaturated oil content has a heart stimulant effect and the pungent varieties promote digestion. Food industries use ground paprika in large amounts when producing meat products such as salamis and sausages. It is also used
21、 as a spice constituent of dried soups and is added to cheese, chips and spice mixtures. BS EN ISO 7540:2010EN ISO 7540:2010 (E)1Ground paprika (Capsicum annuum L.) Specification 1 Scope This International Standard defines the requirements for ground paprika. A method for the determination of the mo
22、isture content of ground paprika is given in Annex A. Recommendations relative to storage and transport conditions are given in Annex B. A list of terms used in different countries for paprika (Capsicum annuum L.) is given in Annex C. This International Standard is not applicable to ground chillies
23、and capsicums. NOTE Specifications for ground chillies and capiscums are given in ISO 972. 2 Normative references The following referenced documents are indispensable for the application of this document. For dated references, only the edition cited applies. For undated references, the latest editio
24、n of the referenced document (including any amendments) applies. ISO 928, Spices and condiments Determination of total ash ISO 930, Spices and condiments Determination of acid-insoluble ash ISO 1108, Spices and condiments Determination of non-volatile ether extract ISO 7541, Ground (powdered) paprik
25、a Determination of total natural colouring matter content1)ISO 7542, Ground (powdered) paprika (Capsicum annuum Linnaeus) Microscopical examination ASTA Analytical Methods 21.3:1998, Pungency of Capsicums and Their Oleoresins (HPLC method) 3 Terms and definitions For the purposes of this document, t
26、he following terms and definitions apply. 3.1 extraneous matter substances not belonging to the Capsicum annuum L. plant, and part of plants other than the fruits of Capsicum annuum L. 3.2 additives materials helping to maintain the original quality of the products without hazardous effect on human
27、health 1) To be revised according to ASTA 21.3. BS EN ISO 7540:2010EN ISO 7540:2010 (E)2 3.3 adulterants materials added to improve the low quality of the product or to mask its defects EXAMPLES Natural and artificial colouring agents, oleoresins, tomato powder, saccharin. 4 Specifications 4.1 Descr
28、iption Ground paprika is the product obtained by grinding the ripe dried fruits of different varieties of Capsicum (e.g. Capsicum annuum L. var. longum, Capsicum annuum L. var. grossum, Capsicum annuum L. var. abbreviatum, Capsicum annuum L. var. typicum) of the Solanaceae plant family. Ground papri
29、ka is prepared from the pericarp and the seeds of the paprika fruit. It may contain a variable amount of other parts of the fruit, such as the placenta, the calyx and the stalk. The colour of ground paprika varies, according to its quality, from vivid brilliant red through yellowish and brownish-red
30、 to pale reddish-brown. Additives (see 3.2), allowed in accordance with the regulations of the target country and after agreement between buyer and seller (antioxidants, anti-caking agents, etc.), may be introduced into the ground paprika. In that case, the final product shall be labelled in accorda
31、nce with current regulations. Figure 1 Hanging and standing-up types of fruits of Capsicum annuum L. 4.2 Taste and odour The taste of ground paprika can be pungent or free from pungency; its odour shall be pleasantly aromatic. Ground paprika shall be free of any off-tastes and off-odours, in particu
32、lar musty or rancid ones, and from any foreign tastes and odours. BS EN ISO 7540:2010EN ISO 7540:2010 (E)34.3 Presence of insects, moulds, etc. Ground paprika shall be free from living insects, and practically free from dead insects, insect fragments, rodent contamination and moulds visible to the n
33、aked eye. 4.4 Extraneous matter The proportion of permissible extraneous matter (see 3.1) present in the ground paprika shall be determined by microscopic examination in accordance with the method described in ISO 7542 and shall form the subject of an agreement between the buyer and the seller. 4.5
34、Adulterants The ground paprika shall be free from adulterants (see 3.3). 4.6 Quality categories Ground paprika is mainly graded as a function of its colour, which can be the extractable colour, expressed in ASTA2)colour units according to ISO 7541, or the visible colour, assessed by comparison with
35、a reference sample, as well as of its degree of pungency, and physical and chemical characteristics (see Table 1). Table 1 Physical and chemical specifications Specifications Categories Characteristic I II III IV Test method Natural colouring matter, in ASTA colour units (minimum values) 120 100 80
36、60 ISO 7541 Capsaicin content, g/g (maximum values) Scoville value (g/g 15) 30a450 30a450 30a450 30a450 ASTA 21.3 Moisture content, mass fraction, % (maximum value) 11 11 11 11 See Annex A Total ash, on dry basis, mass fraction, % (maximum value) 8,0 8,0 8,5 10,0 ISO 928 Acid-insoluble ash, on dry b
37、asis, mass fraction, % (maximum value) 0,6b) 0,7b) 0,9b)1,0bISO 930 Non-volatile ether extract, on dry basis, mass fraction, % (maximum value) 17,0 17,0 20,0 25,0 ISO 1108 aAbove this value the ground paprika is pungent. If pungency is required, its degree should be the subject of the agreement betw
38、een the buyer and the seller. bIf the product contains an anti-caking agent, this value is allowed to be higher by 1 %.2) ASTA: American Spices Trade Association. BS EN ISO 7540:2010EN ISO 7540:2010 (E)4 5 Test methods The samples of ground paprika shall be analysed in order to ascertain their confo
39、rmity to the specifications of this International Standard by following the test methods referred to in 4.6 and Table 1. 6 Contaminants The Codex Alimentarius Commission has not yet published provisions for maximum limits of contaminants (heavy metals, pesticide residues, mycotoxins, etc.) of ground
40、 paprika. However, progress in this field is continuous, therefore it is advisable to check whether or not new limit(s) for contaminant(s) is/are published. The European Commission (EC) regulated the maximum levels of some mycotoxins as follows: 5,0 g aflatoxin B1per kilogram of ground paprika and 1
41、0,0 g total aflatoxin per kilogram of ground paprika1, 2. However, national regulation in various other countries may be different from the EC regulation, so it is advisable to take into account the relevant food safety legislation in force in the target country in delivery contracts. 7 Hygienic req
42、uirements 7.1 It is recommended that the ground paprika be prepared in accordance with the appropriate sections of the Recommended International Code of Practice General Principles of Food Hygiene3and the Code of Hygienic Practice for Spices and Dried Aromatic Plants4. 7.2 The product shall be free
43、from microorganisms in amounts which may represent a hazard to health; more detailed requirements should be specified in the contract made between the seller and the buyer, shall be free from parasites which may represent a hazard to health, and shall comply with relevant food safety legislation in
44、force in the target country. ISO 151615is recommended for developing an adequate quality management system including hygienic requirements, and ISO 220006is recommended for developing a food safety management system. 8 Packaging, marking or labelling 8.1 Packaging The ground paprika shall be packed
45、in new, sound, clean, sealed packaging made of material which cannot affect the colour of the product. The packaging material should be impervious to fat and to aroma (e.g. plastic bags, new jute sacks lined with plastic material, or tin-plate containers). 8.2 Marking 8.2.1 Each package shall be mar
46、ked or labelled with the following particulars: a) name of the product (botanical name and type of presentation), and trade name or brand name, where appropriate; b) quality category, pungency; c) batch number; BS EN ISO 7540:2010EN ISO 7540:2010 (E)5d) net mass; e) shelf-life of the product; f) nam
47、e and address of the producer; g) name and address of the packer, if it is other than the producer; 8.2.2 Marking or labelling may also contain the following particulars: a) name of the country from where the product is originated; b) producing area of the country from where the product originated;
48、c) any other indications requested by the buyer; d) reference to this International Standard if the product fulfils its specifications. BS EN ISO 7540:2010EN ISO 7540:2010 (E)6 Annex A (normative) Determination of moisture content A.1 Introduction This annex specifies an oven-drying method for the d
49、etermination of the moisture content of ground paprika. A.2 Principle A test portion of ground paprika is dried at 95 C 2 C in an oven at atmospheric pressure, until practically constant mass is reached. A.3 Apparatus Usual laboratory apparatus and, in particular, the following. A.3.1 Electric oven, with thermostatic control and good natural ventilation, capable of being regulated so that the temperature of the air and of the shelves in the neighbourhood of the test portions lies between 93 C and 97 C in normal operation. A.3.2
