BS 7087-9:1996
Current
The latest, up-to-date edition.
Herbs and spices ready for food use Specification for dried marjoram (whole, rubbed and ground)
Hardcopy , PDF
English
15-03-1996
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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 marjoram bouquets, rubbed and ground
marjoram
B. Preparation of samples for chemical tests
C. Additional information
Tables
1. Chemical composition of dried rubbed marjoram
2. Chemical composition of ground marjoram
3. Levels for trace metals in marjoram
Specifies requirements for dried whole marjoram, both rubbed marjoram and bouquets, processed for food use. Also specifies requirements for ground marjoram derived from whole marjoram complying with this standard.
| Committee |
AW/34
|
| DevelopmentNote |
Supersedes 95/501461 DC and BS 7087-9(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 marjoram, both rubbed marjoram and bouquets, processed for food use and derived from the Labiatae species Majorana hortensis Moench syn. Origanum majorana L. (the annual sweet or knotted marjoram) and Origanum onites L. (pot marjoram), a perennial form, and the subspecies/varieties of the above.
This Part of BS 7087 also specifies requirements for ground marjoram derived from whole marjoram complying with this standard.
Additional information on further requirements that may be specified in purchase contracts is given in appendix C.
NOTE 1. Most marjoram traded is the cultivated annual Majorana hortensis Moench.
NOTE 2. The publications referred to in this 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 |
| 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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