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BS 7087-22:1995

Current
Current

The latest, up-to-date edition.

Herbs and spices ready for food use Specification for dried mustard seeds (whole and ground)
Available format(s)

Hardcopy , PDF

Language(s)

English

Published date

15-08-1995

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 whole and ground
     mustard seeds
B. (normative) Preparation of samples for chemical use
C. (informative) Additional information
Tables
1. Chemical composition of dried whole and ground
     mustard seed
C.1 Maximum levels for trace metals
List of references

Specifies requirements for dried mustard seeds processed for food use and derived from at least one of the species/sub-species of the following annual plants: Sinapis alba L. (white or yellow mustard), Brassica nigra Koch (black mustard) and Brassica juncea Czernajew (brown mustard or Oriental mustard). Also specifies requirements for dried ground mustard seeds derived from whole mustard seeds.

This Part of BS 7087 specifies requirements for dried mustard seeds processed for food use and derived from one or more of the species/sub-species of the following annual plants:

Sinapis alba L. also known as Brassica hirta Moench: white or yellow mustard;
Brassica juncea Czernajew brown mustard or Oriental mustard;
Brassica nigra Koch black mustard.

This Part of BS 7087 also specifies requirements for dried ground mustard seeds derived from whole mustard seeds conforming to this standard.

This Part of BS 7087 does not apply to mustard powder (mustard compound) which is a blend of ground mustard with wheatflour/colour/spices, etc. for reconstitution with water as a “table mustard paste??.

NOTE Additional information on further requirements that may be specified in purchase contracts is given in Annex C.

Committee
AW/34
DevelopmentNote
Supersedes 94/503699 DC (09/2005) Reviewed and confirmed by BSI, November 2011. (10/2011)
DocumentType
Standard
Pages
10
PublisherName
British Standards Institution
Status
Current
Supersedes

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 1237:1981 Mustard seed — 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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