BS 7087-22:1995
Current
The latest, up-to-date edition.
Herbs and spices ready for food use Specification for dried mustard seeds (whole and ground)
Hardcopy , PDF
English
15-08-1995
Important note : Users cannot be edited or removed once added to your Multi user PDF.
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 and ground
mustard seeds
B. (normative) Preparation of samples for chemical use
C. (informative) Additional information
Tables
1. Chemical composition of dried whole and ground
mustard seed
C.1 Maximum levels for trace metals
List of references
Specifies requirements for dried mustard seeds processed for food use and derived from at least one of the species/sub-species of the following annual plants: Sinapis alba L. (white or yellow mustard), Brassica nigra Koch (black mustard) and Brassica juncea Czernajew (brown mustard or Oriental mustard). Also specifies requirements for dried ground mustard seeds derived from whole mustard seeds.
| Committee |
AW/34
|
| DevelopmentNote |
Supersedes 94/503699 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 mustard seeds processed for food use and derived from one or more of the species/sub-species of the following annual plants:
| – Sinapis alba L. | also known as Brassica hirta Moench: white or yellow mustard; |
| – Brassica juncea Czernajew | brown mustard or Oriental mustard; |
| – Brassica nigra Koch | black mustard. |
This Part of BS 7087 also specifies requirements for dried ground mustard seeds derived from whole mustard seeds conforming to this standard.
This Part of BS 7087 does not apply to mustard powder (mustard compound) which is a blend of ground mustard with wheatflour/colour/spices, etc. for reconstitution with water as a “table mustard paste??.
NOTE 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 |
| ISO 1237:1981 | Mustard seed — Specification |
| 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 4540-2:1982 | Sampling of spices and condiments Method for preparation of a ground sample for analysis |
Access your standards online with a subscription
Features
-
Simple online access to standards, technical information and regulations.
-
Critical updates of standards and customisable alerts and notifications.
-
Multi-user online standards collection: secure, flexible and cost effective.