AS 2093-1977 for use in the manufacture of dairy products Salt AS 2093P-1977 for use in the manufacture of dairy products

- Reference print Salt

 ISO 3360:1976 Phosphoric acid and sodium phosphates for industrial use (including foodstuffs) - De ISO 3706:1976 Phosphoric acid for industrial use (including foodstuffs) - Determination of total p ISO 3707:1976 Phosphoric acid for industrial use (including foodstuffs) - Determination of calcium ISO 5373:1981 Condensed phosphates for industrial use (including foodstuffs) - Determination of ca ISO 1003:2008 - Ginger (Zingiber officinale Roscoe) Specification Spices ISO 10620:1995 sweet marjoram (Origanum majorana L.) Specification Dried ISO 10621:1997 Dehydrated green pepper (Piper nigrum L.) - Specification ISO 10622:1997 cardamom (Amomum subulatum Roxb.), as capsules and seeds - Specification Large ISO 11027:1993 and pepper oleoresins - Determination of piperine content - Method using high Pepper ISO 1108:1992 and condiments - Determination of non-volatile ether extract Spices ISO 11162:2001 Peppercorns (Piper nigrum L.) in brine - Specification and test methods ISO 11163:1995 sweet basil (Ocimum basilicum L.) - Specification Dried ISO 11164:1995 rosemary (Rosmarinus officinalis L.) - Specification Dried ISO 11165:1995 sage (Salvia officinalis L.) Specification Dried ISO 11178:1995anise (Illicium verum Hook. f.) Specification Star ISO 1208:1982 and condiments - Determination of filth Spices ISO 1237:1981 Mustard seed - Specification ISO 13685:1997 and its oleoresins - Determination of the main pungent components (gingerols Ginger ISO 2253:1999 powder - Specification Curry ISO 2254:2004 Cloves, whole and ground (powdered) Specification ISO 2255:1996 Coriander (Coriandrum sativum L.), whole or ground (powdered) Specification ISO 2256:1984 mint (spearmint) (Mentha spicata Linnaeus syn. Mentha viridis Linnaeus) Spe Dried ISO 2825:1981 and condiments - Preparation of a ground sample for analysis Spices ISO 3493:1999 Vanilla Vocabulary ISO 3513:1995 Chillies - Determination of Scoville index ISO 3588:1977 and condiments - Determination of degree of fineness of grinding - Hand sievi Spices ISO/TS 3632-1:2003 Saffron (Crocus sativus L.) - Part 1: Specification ISO/TS 3632-2:2003 Saffron (Crocus sativus L.) - Part 2: Test methods ISO 5559:1995 Dehydrated onion (Allium cepa Linnaeus) Specification ISO 5560:1997 Dehydrated garlic (Allium sativum L.) Specification ISO 5561:1990 caraway and blond caraway (Carum carvi Linnaeus), whole Specification Black ISO 5562:1983 Turmeric, whole or ground (powdered) Specification ISO 5563:1984 peppermint (Mentha piperita Linnaeus) - Specification Dried ISO 5564:1982 pepper and white pepper, whole or ground - Determination of piperine content Black ISO 5565-1:1999 [Vanilla fragrans (Salisbury) Ames] - Part 1: Specification Vanilla ISO 5565-2:1999 [Vanilla fragrans (Salisbury) Ames] - Part 2: Test methods Vanilla ISO 5566:1982 Turmeric - Determination of colouring power - Spectrophotometric method ISO 5567:1982 Dehydrated garlic - Determination of volatile organic sulphur compounds ISO/DIS 6465 cumin (Cuminum cyminum L.) Specification Whole ISO 6465:1984 cumin (Cuminum cyminum Linnaeus) Specification Whole ISO 6538:1997 Cassia, Chinese type, Indonesian type and Vietnamese type [Cinnamomum aromaticum (Ne ISO 6539:1997 Cinnamon, Sri Lankan type, Seychelles type and Madagascan type (Cinnamomum zeylanicu ISO 6571:2008 Spices, condiments and herbs - Determination of volatile oil content (hydrodistillat

ISO 6574:1986 seed (Apium graveolens Linnaeus) - Specification Celery ISO 6575:1982 Fenugreek, whole or ground (powdered) Specification ISO 6576:2004 (Laurus nobilis L.) - Whole and ground leaves Specification Laurel ISO 6577:2002 Nutmeg, whole or broken, and mace, whole or in pieces (Myristica fragrans Houtt.) ISO 6754:1996 thyme (Thymus vulgaris L.) Specification Dried ISO 676:1995/Corand condiments - Botanical nomenclature - Technical Corrigendum 1 Spices 1:1997 ISO 676:1995 Spices and condiments - Botanical nomenclature ISO 7377:1984 Juniper berries (Juniperus communis Linnaeus) - Specification ISO 7386:1984 Aniseed (Pimpinella anisum Linnaeus) Specification ISO 7540:2006 paprika (Capsicum annuum L.) Specification Ground ISO 7541:1989 (powdered) paprika - Determination of total natural colouring matter content Ground ISO 7542:1984 (powdered) paprika (Capsicum annuum Linnaeus) - Microscopical examination Ground ISO 7543-1:1994 and chilli oleoresins - Determination of total capsaicinoid content - Part Chillies ISO 7543-2:1993 and chilli oleoresins - Determination of total capsaicinoid content - Part Chillies ISO 7925:1999 oregano (Origanum vulgare L.) - Whole or ground leaves - Specification Dried ISO 7926:1991 Dehydrated tarragon (Artemisia dracunculus Linnaeus) Specification ISO 7927-1:1987 seed, whole or ground (powdered) - Part 1: Bitter fennel seed (Foeniculum vul Fennel ISO 7928-1:1991 - Specification - Part 1: Winter savory (Satureja montana Linnaeus) Savory ISO 7928-2:1991 - Specification - Part 2: Summer savory (Satureja hortensis Linnaeus) Savory ISO 882-1:1993 Cardamom (Elettaria cardamomum (Linnaeus) Maton var. minuscula Burkill) - Specificat ISO 882-1:1993/Cor(Elettaria cardamomum (Linnaeus) Maton var. minuscula Burkill) - Specificat Cardamom 1:1996 ISO 882-2:1993/Cor(Elettaria cardamomum (Linnaeus) Maton var. minuscula Burkill) - Specificat Cardamom 1:1996 ISO 882-2:1993 Cardamom (Elettaria cardamomum (Linnaeus) Maton var. minuscula Burkill) - Specificat ISO/DIS 927 Spices and condiments - Determination of extraneous matter and foreign matter conten ISO 927:1982 Spices and condiments - Determination of extraneous matter content ISO 928:1997 Spices and condiments - Determination of total ash ISO 930:1997 Spices and condiments - Determination of acid-insoluble ash ISO 939:1980 Spices and condiments - Determination of moisture content - Entrainment method ISO 941:1980 Spices and condiments - Determination of cold water-soluble extract ISO 948:1980 Spices and condiments - Sampling ISO 959-1:1998 (Piper nigrum L.), whole or ground - Specification - Part 1: Black pepper Pepper ISO 959-2:1998 (Piper nigrum L.), whole or ground - Specification - Part 2: White pepper Pepper ISO 972:1997 Chillies and capsicums, whole or ground (powdered) - Specification ISO 973:1999 Pimento (allspice) [Pimenta dioica (L.) Merr.], whole or ground Specification

uding foodstuffs) - Determination of fluorine content - Alizarin complexone and lanthanum nitrate photo termination of total phosphorus (V) oxide content - Quinoline phosphomolybdate gravimetric method termination of calcium content - Flame atomic absorption method - Determination of calcium content - Flame atomic absorption spectrometric method

- Specification nt - Method using high-performance liquid chromatography

components (gingerols and shogaols) - Method using high-performance liquid chromatography

Specification ridis Linnaeus) Specification

grinding - Hand sieving method (Reference method)

Specification

of piperine content - Spectrophotometric method

namomum aromaticum (Nees) syn. Cinnamomum cassia (Nees) ex Blume, Cinnamomum burmanii (C.G. Nees) Blume (Cinnamomum zeylanicum Blume) - Specification ontent (hydrodistillation method)

ca fragrans Houtt.) Specification

rigendum 1

ouring matter content opical examination cinoid content - Part 1: Spectrometric method cinoid content - Part 2: Method using high-performance liquid chromatography Specification vulgare) Specification

l seed (Foeniculum vulgare P. Miller var. na Linnaeus) nsis Linnaeus) Burkill) - Specification - Part 1: Whole Burkill) - Specification - Part 1: Whole Burkill) - Specification - Part 2: Seeds Burkill) - Specification - Part 2: Seeds foreign matter content

capsules capsules - Technical Corrigendum 1 - Technical Corrigendum 1

trainment method

rt 1: Black pepper rt 2: White pepper

d Specification

anthanum nitrate photometric method avimetric method

anii (C.G. Nees) Blume and Cinnamomum loureirii Nees] Specification

Acetic I.S. EN 13189:2000 Acid Food Grade - Product Made From Materials Of Non-agricultural Origin - Definitions, Requirements, Marking

I.S. EN 13188:2000 Product Made From Liquids Of Agricultural Origin - Definitions, Requiremen Vinegar I.S. EN 13189:2000 Food Grade - Product Made From Materials Of Non-agricultural Origin - De Acetic Acid I.S. EN ISO 3493:2007 Vanilla - Vocabulary

s, Requirements, Marking

efinitions, Requirements, Marking ricultural Origin - Definitions, Requirements, Marking

 BS EN 13188:2000 Product made from liquids of agricultural origin. Definitions, requirements Vinegar. BS EN 13189:2000acid food grade. Product made from materials of non-agricultural origin. Defi Acetic BS 998:1990 Specification for vacuum salt for food use BS ISO 1003:2008 Ginger (Zingiber officinale Roscoe). Specification Spices. BS ISO 2254:2004 whole and ground (powdered). Specification Cloves, BS EN ISOVanilla. Vocabulary 3493:2007 DD ISO/TSSaffron (Crocus sativus L.). Specification 3632-1:2003 DD ISO/TSSaffron (Crocus sativus L.). Test methods 3632-2:2003 BS 4540-1:1981 Sampling of spices and condiments. Methods of sampling BS 4540-2:1982 Sampling of spices and condiments. Method for preparation of a ground sample for ana BS 4585-1:1983 of test for spices and condiments. Determination of extraneous matter Methods BS 4585-11:1983 of test for spices and condiments. Determination of volatile organic sulphur Methods BS 4585-12:1983 of test for spices and condiments. Determination of piperine content of pepp Methods BS 4585-13:1983 of test for spices and condiments. Determination of colouring power of turme Methods BS 4585-14:1983 of test for spices and condiments. Determination of filth Methods BS 4585-16:1990 of test for spices and condiments. Determination of total natural colouring Methods BS 4585-18:1996 of test for spices and condiments. Determination of total capsaicinoid conte Methods BS 4585-2:1982 of test for spices and condiments. Determination of moisture content (entrai Methods BS 4585-3:1998 of test for spices and condiments. Determination of total ash Methods BS 4585-4:1988 of test for spices and condiments. Determination of alcohol-soluble extract Methods BS 4585-6:1992 of test for spices and condiments. Determination of non-volatile ether extra Methods BS 4585-7:1989 of test for spices and condiments. Determination of Scoville index of chilli Methods BS 4585-8:1977 of test for spices and condiments. Determination of degree of fineness of gr Methods BS 4585-9:1998 of test for spices and condiments. Determination of acid-insoluble ash Methods BS ISO 6571:2008 condiments and herbs. Determination of volatile oil content (hydrodistillati Spices, BS ISO 6576:2004(Laurus nobilis L.). Whole and ground leaves Laurel BS 7087-1:1995 and spices ready for food use. Specification for black and white pepper (whole Herbs BS 7087-10:1996and spices ready for food use. Specification for dried mint (whole, rubbed and Herbs BS 7087-12:1992and spices ready for food use. Specification for dried basil (bouquets, rubbed Herbs BS 7087-13:1992and spices ready for food use. Specification for turmeric (whole and ground) Herbs BS 7087-14:1992and spices ready for food use. Specification for dried nutmeg and dried mace Herbs BS 7087-15:1993and spices ready for food use. Specification for cinnamon (whole and ground) Herbs BS 7087-16:1993and spices ready for food use. Specification for oregano (whole, rubbed and gr Herbs BS 7087-17:1993and spices ready for food use. Specification for chillies (whole and ground) Herbs BS 7087-18:1993and spices ready for food use. Specification for dried rosemary (whole, rubbed Herbs BS 7087-19:1994and spices ready for food use. Specification for fennel seeds (whole and groun Herbs BS 7087-2:1995 and spices ready for food use. Specification for dried thyme (whole and ground Herbs BS 7087-20:1995and spices ready for food use. Specification for dried parsley (cut, rubbed an Herbs BS 7087-22:1995and spices ready for food use. Specification for dried mustard seeds (whole an Herbs BS 7087-23:1995and spices ready for food use. Specification for dried caraway seeds (whole an Herbs BS 7087-24:1996and spices ready for food use. Specification for dried pimento (allspice) (who Herbs BS 7087-25:1996and spices ready for food use. Specification for dehydrated onion Herbs BS 7087-26:1996and spices ready for food use. Specification for dehydrated garlic Herbs

BS BS BS BS BS BS BS BS BS

7087-27:1997and spices ready for food Herbs 7087-28:1997and spices ready for food Herbs 7087-29:1997and spices ready for food Herbs 7087-3:1996 and spices ready for food Herbs 7087-5:1996 and spices ready for food Herbs 7087-6:1996 and spices ready for food Herbs 7087-7:1996 and spices ready for food Herbs 7087-9:1996 and spices ready for food Herbs ISO 7540:2006paprika (Capsicum annuum Ground

use. use. use. use. use. use. use. use. L.).

Specification Specification Specification Specification Specification Specification Specification Specification Specification

for for for for for for for for

dried sesame seeds (dehulled) dried tarragon (whole and gro dried whole dill seed, dill l dried sage (whole and ground) dried cumin (whole and ground coriander seeds (whole and gr dried fenugreek (whole or gro dried marjoram (whole, rubbed

initions, requirements, marking icultural origin. Definitions, requirements, marking

ground sample for analysis traneous matter latile organic sulphur compounds in dehydrated garlic perine content of pepper louring power of turmeric

tal natural colouring matter content of ground (powdered) paprika tal capsaicinoid content of chillies and chilli oleoresins (high-performance liquid chromatographic met isture content (entrainment method)

cohol-soluble extract n-volatile ether extract oville index of chillies gree of fineness of grinding - hand sieving method (reference method) id-insoluble ash ntent (hydrodistillation method)

nd white pepper (whole and ground) int (whole, rubbed and ground) asil (bouquets, rubbed and ground) c (whole and ground) utmeg and dried mace n (whole and ground) (whole, rubbed and ground) s (whole and ground) osemary (whole, rubbed and ground) seeds (whole and ground) hyme (whole and ground) arsley (cut, rubbed and ground) ustard seeds (whole and ground) araway seeds (whole and ground) imento (allspice) (whole and ground) ted onion ted garlic

esame seeds (dehulled) arragon (whole and ground) hole dill seed, dill leaves and ground dill age (whole and ground) umin (whole and ground) er seeds (whole and ground) enugreek (whole or ground) arjoram (whole, rubbed and ground)

id chromatographic method)

 DIN 10220Sampling of spices and condiments for chemical, physical and sensory analysis (1999-05) DIN 10229Determining the water content of spices and condiments by azeotropic distillation (2000-08) DIN 10234Determination the capsaicinoid content of powdered paprika and chilli peppers by hig (2003-02) DIN 10235Determining the piperine content of pepper and pepper oleoresins by high-performance (1999-09) DIN 10236Determination of loss in mass of capsicum and allium species and of vegetables when (2001-12) DIN EN 13188 (2000-11) Vinegar - Product made from liquids of agricultural origin - Definitions, requiremen DIN EN 13189 (2000-11)food grade - Product made from materials of non-agricultural origin - D Acetic acid, DIN EN ISO 3493 (2007-10) Vanilla - Vocabulary (ISO 3493:1999); Trilingual version EN ISO 3493:2007

ensory analysis tropic distillation chilli peppers by high performance liquid chromatography (HPLC) ns by high-performance liquid chromatography (HPLC) nd of vegetables when dried in a vacuum oven efinitions, requirements, marking; English version of DIN EN 13188 gricultural origin - Definitions, requirements, marking; English version of DIN EN 13189 O 3493:2007