BS 7087-27:1997
Current
The latest, up-to-date edition.
Herbs and spices ready for food use Specification for dried sesame seeds (dehulled)
Hardcopy , PDF
English
15-06-1997
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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, dehulled sesame
seeds
B (normative) Preparation of samples for chemical
use
C (informative) Additional information
Tables
1 Chemical composition of dried, white, dehulled sesame
seeds
C.1 Levels for trace metals
List of references
Defines requirements for dried dehulled sesame seeds derived from the annual plant Sesamum indicum L, together with its sub-species/varieties, processed for food use.
| Committee |
AW/34
|
| DevelopmentNote |
Supersedes 96/501223 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 dehulled sesame seeds derived from the annual plant Sesamum indicum L. and its sub-species/varieties thereof, processed for food use.
NOTE. Additional information on further requirements that may be specified in purchase contracts is given in annex C.
| 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 |
| 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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