BS 7087-26:1996
Current
The latest, up-to-date edition.
Herbs and spices ready for food use Specification for dehydrated garlic
Hardcopy , PDF
English
15-02-1996
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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 dehydrated garlic
B (normative) Preparation of samples for chemical
tests
C (normative) Method of rehydration for sensory
evaluation of dehydrated garlic
D (informative) Additional information
Tables
1 Chemical composition of dehydrated garlic
D.1 Maximum levels for trace metals
List of references
Specifies requirements for dehydrated garlic Allium sativum Linnaeus and its sub-species/varities in its various commercial forms.
| Committee |
AW/34
|
| DevelopmentNote |
Supersedes 95/500484 DC and BS 6194(1981) (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 dehydrated garlic Allium sativum Linnaeus and its sub-species/varieties, in its various commercial forms (listed in annex A).
Additional information on further requirements that may be specified in purchase contracts is given in annex D.
| BS EN ISO 3696:1995 | Water for analytical laboratory use. Specification and test methods |
| 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 |
| ISO 5560:1997 | Dehydrated garlic (Allium sativum L.) — 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 |
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