BS 7087-15:1993
Current
The latest, up-to-date edition.
Herbs and spices ready for food use Specification for cinnamon (whole and ground)
Hardcopy , PDF
English
15-02-1993
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Committees responsible
Foreword
Specification
1 Scope
2 References
3 Definitions
4 Sampling
5 Physical properties
6 Chemical composition
7 Packaging and storage
8 Marking
Annexes
A (normative) Description of dried whole or ground
cinnamon
B (normative) Preparation of samples for chemical
tests
C (informative) Additional information
Tables
1 Chemical composition of whole cinnamon
2 Chemical composition of ground cinnamon
C.1 Levels for trace metals
List of references
Specifies requirements for dried whole cinnamon, processed for food use, and derived from or more of various subspecies which are listed in the standard. Also specifies requirements for dried ground cinnamon derived from whole cinnamon conforming to this standard. Coverage includes definitions, physical properties, chemical composition and marking. Also includes annexes and tables.
| Committee |
AW/34
|
| DevelopmentNote |
Supersedes 91/50972 DC (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 cinnamon, processed for food use and derived from one or more of the subspecies of the following:
Cinnamomum zeylanicum
Cinnamomum burmannii (Korintje cassia) (also known as Cassia vera or Malay cinnamon)
Cinnamomum loureirii (Saigon or Viet Nam cinnamon or cassia)
Cinnamomum sintok (Malaysian cassia)
Cinnamomum cassia Blume (Chinese cinnamon or cassia)
Cinnamomum aromaticum (Chinese cassia or cinnamon)
This Part of BS 7087 also specifies requirements for dried ground cinnamon derived from whole cinnamon conforming to this standard.
Additional information on further requirements that may be specified in purchase contracts is given in Annex C.
| 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 |
| ISO 6539:2014 | Cinnamon (Cinnamomum zeylanicum Blume) — Specification |
| BS 4540-2:1982 | Sampling of spices and condiments Method for preparation of a ground sample for analysis |
| ISO 6538:1997 | Cassia, Chinese type, Indonesian type and Vietnamese type [Cinnamomum aromaticum (Nees) syn. Cinnamomum cassia (Nees) ex Blume, Cinnamomum burmanii (C.G. Nees) Blume and Cinnamomum loureirii Nees] — Specification |
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