BS 7087-18:1993
Current
The latest, up-to-date edition.
Herbs and spices ready for food use Specification for dried rosemary (whole, rubbed and ground)
Hardcopy , PDF
English
15-10-1993
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Committees responsible
Foreword
Specification
1 Scope
2 References
3 Definitions
4 Sampling
5 Physical properties
6 Chemical composition
7 Packing and storage
8 Marking
Annexes
A (normative) Description of rosemary bouquets,
rubbed and ground rosemary
B (normative) Preparation of samples for chemical
tests
C (informative) Additional information
Tables
1 Chemical composition of whole and rubbed rosemary
2 Chemical composition of ground rosemary
C.1 Levels for trace metals
List of references
Specifies requirements for dried whole rosemary in bouquets and rubbed rosemary, processed for food use and derived from the perennial evergreen shrubby herb plant of the Labiatae species Rosmarinus officinalis L and its sub-species. Coverage includes definitions, physical properties, chemical composition, and marking. Also includes detailed tables and annexes.
| Committee |
AW/34
|
| DevelopmentNote |
Supersedes 93/501030 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 rosemary in bouquets and rubbed rosemary, processed for food use and derived from the perennial evergreen shrubby herb plant of the Labiatae species Rosmarinus officinalis L and its sub-species.
This Part of BS 7087 also specifies requirements for ground rosemary derived from rosemary 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 |
| BS 4540-2:1982 | Sampling of spices and condiments Method for preparation of a ground sample for analysis |
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