BS 7087-10:1996
Current
The latest, up-to-date edition.
Herbs and spices ready for food use Specification for dried mint (whole, rubbed and ground)
Hardcopy , PDF
English
15-03-1996
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Committees responsible
Foreword
Specification
1. Scope
2. Definitions
3. Sampling
4. Physical properties
5. Chemical composition
6. Packaging and storage
7. Marking
Appendices
A. Description of whole and ground mint
B. Preparation of samples for chemical tests
C. Additional information
Tables
1. Chemical composition of dried rubbed mint
2. Chemical composition of ground mint
3. Levels for trace metals in mint
Specifies requirements for dried whole mint (spearmint), both rubbed mint and bouquets, processed for food use and derived from one or more of the subspecies/varieties of the Mentha species Mentha X spicata L. Also specifies requirements for dried ground mint derived from whole mint (spearmint) complying with this standard.
| Committee |
AW/34
|
| DevelopmentNote |
Supersedes 95/501462 DC and BS 7087-10(1990) (09/2005) Reviewed and confirmed by BSI, November 2011. (10/2011)
|
| DocumentType |
Standard
|
| Pages |
10
|
| PublisherName |
British Standards Institution
|
| Status |
Current
|
| Supersedes |
This Part of BS 7087 specifies requirements for dried whole mint (spearmint), both rubbed mint and bouquets, processed for food use and derived from one or more of the subspecies/varieties of the Mentha species Mentha X spicata L. It does not include pennyroyal (Mentha pulegium L.) or peppermint (Mentha X piperita L.). It is collected prior to, or at, the commencement of flowering.
This Part of BS 7087 also specifies requirements for dried ground mint derived from whole mint (spearmint) complying with this standard.
Additional information on further requirements that may be specified in purchase contracts is given in appendix C.
NOTE. The publications referred to in this standard are listed on the inside back cover.
| BS 5763-6:1983 | Methods for microbiological examination of food and animal feeding stuffs Preparation of dilutions |
| BS 4585-2:1982 | Methods of test for spices and condiments Determination of moisture content (entrainment method) |
| BS 4540-1:1981 | Sampling of spices and condiments Methods of sampling |
| BS 4585-1:1983 | Methods of test for spices and condiments Determination of extraneous matter |
| BS 4585-9:1981 | Methods of test for spices and condiments Determination of acid-insoluble ash |
| BS 4585-3:1981 | Methods of test for spices and condiments Determination of total ash |
| BS 4585-15:1985 | Methods of test for spices and condiments Determination of volatile oil content |
| BS 4540-2:1982 | Sampling of spices and condiments Method for preparation of a ground sample for analysis |
| ISO 2256:1984 | Dried mint (spearmint) (Mentha spicata Linnaeus syn. Mentha viridis Linnaeus) — Specification |
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