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I.S. EN ISO 7540:2010

Withdrawn

Withdrawn

A Withdrawn Standard is one, which is removed from sale, and its unique number can no longer be used. The Standard can be withdrawn and not replaced, or it can be withdrawn and replaced by a Standard with a different number.

View Superseded by
withdrawn

A Withdrawn Standard is one, which is removed from sale, and its unique number can no longer be used. The Standard can be withdrawn and not replaced, or it can be withdrawn and replaced by a Standard with a different number.

GROUND PAPRIKA (CAPSICUM ANNUUM L.) - SPECIFICATION

Available format(s)

Hardcopy , PDF

Withdrawn date

28-02-2021

Language(s)

English

Published date

01-01-2010

Preview

For Harmonized Standards, check the EU site to confirm that the Standard is cited in the Official Journal.

Only cited Standards give presumption of conformance to New Approach Directives/Regulations.

Foreword
Introduction
1 Scope
2 Normative references
3 Terms and definitions
4 Specifications
5 Test methods
6 Contaminants
7 Hygienic requirements
8 Packaging, marking or labeling
Annex A (normative) - Determination of moisture content
Annex B (informative) - Recommendations relating to storage
        and transport conditions
Annex C (informative) - Selected list of common names for
        Capsicum annuum L. in different languages
Bibliography

Describes the requirements for ground paprika.

DocumentType
Standard
Pages
24
PublisherName
National Standards Authority of Ireland
Status
Withdrawn
SupersededBy

Standards Relationship
EN ISO 7540:2010 Identical
ISO 7540:2006 Identical

ISO 1108:1992 Spices and condiments — Determination of non-volatile ether extract
ISO 15161:2001 Guidelines on the application of ISO 9001:2000 for the food and drink industry
ISO 22000:2005 Food safety management systems Requirements for any organization in the food chain
ISO 930:1997 Spices and condiments — Determination of acid-insoluble ash
ISO 7541:1989 Ground (powdered) paprika Determination of total natural colouring matter content
ISO 972:1997 Chillies and capsicums, whole or ground (powdered) — Specification
EN 14123:2007 Foodstuffs - Determination of aflatoxin B1 and the sum of aflatoxin B1, B2, G1 and G2 in hazelnuts, peanuts, pistachios, figs, and paprika powder - High performance liquid chromatographic method with post-column derivatisation and immunoaffinity column cleanup
ISO 928:1997 Spices and condiments — Determination of total ash
ISO 948:1980 Spices and condiments — Sampling
ISO 7542:1984 Ground (powdered) paprika (Capsicum annuum Linnaeus) Microscopical examination

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