BS 7087-2:1995
Current
The latest, up-to-date edition.
Herbs and spices ready for food use Specification for dried thyme (whole and ground)
Hardcopy , PDF
English
15-06-1995
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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 whole and ground thyme
B (normative) Preparation of samples for chemical
tests
C (informative) Additional information
Tables
1 Chemical composition of whole thyme
2 Chemical composition of ground thyme
C.1 Levels for trace metals in thyme
List of references
Specifies requirements for dried whole thyme, both rubbed and bouquets, processed for food use and derived from one or more of the varieties of the Thymus genus. Coverage includes: physical properties, marking, chemical composition, packaging and storage. Also gives definitions, tables and annexes.
| Committee |
AW/34
|
| DevelopmentNote |
Supersedes 94/505510 DC and BS 7087-2(1989) (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 thyme, both rubbed thyme and bouquets, processed for food use and derived from one or more of the varieties of the Thymus genus including the following:
- Thymus capitatus L.
- Thymus zygia L.
- Thymus vulgaris L.
- Thymus serpyllum L.
This Part of BS 7087 also specifies requirements for ground thyme, derived from whole thyme conforming to this standard.
This standard does not apply to material derived wholly or in part from lemon thyme Thymus citriodorus L.
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 6754:1996 | Dried thyme (Thymus vulgaris L.) — Specification |
| BS 4540-2:1982 | Sampling of spices and condiments Method for preparation of a ground sample for analysis |
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