BS 7087-6:1996
Current
The latest, up-to-date edition.
Herbs and spices ready for food use Specification for coriander seeds (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
Specification
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 coriander
B. Preparation of samples for chemical tests
C. Additional information
Tables
1. Chemical composition of whole coriander
2. Chemical composition of ground coriander
3. Levels for trace metals in coriander
Specifies requirements for coriander "seeds" processed for food use and derived from the fruit of one or more of the subspecies/varieties of the species Coriandrum sativum L.
| Committee |
AW/34
|
| DevelopmentNote |
Supersedes BS 7087-6(1990) & 95/501458 DC (08/2004) 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 coriander ‘seeds’, processed for food use and derived from the fruit of one or more of the subspecies/varieties of the species Coriandrum sativum L.
This Part of BS 7087 also specifies requirements for ground coriander derived from whole coriander complying with this standard.
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 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 2255:1996 | Coriander (Coriandrum sativum L.), whole or ground (powdered) — Specification |
| 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.