BS 7087-3:1996
Current
The latest, up-to-date edition.
Herbs and spices ready for food use Specification for dried sage (whole and ground)
Hardcopy , PDF
English
15-03-1996
Important note : Users cannot be edited or removed once added to your Multi user PDF.
Committees responsible
Foreword
Guide
1. Scope
2. Definitions
3. Sampling
4. Physical properties
5. Chemical composition
6. Packaging and storage
7. Marking
Appendices
A. Description of whole and ground sage
B. Preparation of samples for chemical tests
C. Additional information
Tables
1 Chemical composition of whole sage
2 Chemical composition of ground sage
3 Levels for trace metals in sage
Specifies requirements for dried whole sage, both rubbed sage and bouquets, processed for food use and derived from one or more of the sub-species/varities of the Salvia genus. Also specifies requirements for dried ground sage derived from the whole sage complying with this standard.
| Committee |
AW/34
|
| DevelopmentNote |
Supersedes 95/501455 DC and BS 7087-3(1990) (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 sage, both rubbed sage and bouquets, processed for food use and derived from one or more of the sub-species/varieties of the Salvia genus including Salvia officinalis L.
This Part of BS 7087 also specifies requirements for dried ground sage derived from whole sage complying with this standard.
This standard does not apply to material derived wholly or in part from Clary sage Salvia sclarea L or Salvia pratensis L.
Additional information on further requirements that may be specified in purchase contracts is given in Appendix C.
NOTE The titles of the publications referred to in this Part of this British Standard are listed on the inside back cover.
| 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 |
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.