BS 7087-10:1990

Superseded

View Superseded by

Herbs and spices ready for food use Specification for dried mint (whole, rubbed and ground)

Available format(s)

Hardcopy , PDF

Superseded date

15-03-1996

Language(s)

English

Published date

31-12-1990

Publisher

British Standards Institution

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 mint
B. Preparation of samples for chemical tests
D. Additional information
Tables
1. Chemical composition of whole mint
2. Chemical composition of ground mint
3. Levels for trace metals in mint

Requirements for quality characteristics and information for trading purposes.

Committee	AW/34
DevelopmentNote	BS DRAFT 95/501462 DC REFERS TO AMD 1
DocumentType	Standard
Pages	10
PublisherName	British Standards Institution
Status	Superseded
SupersededBy	BS 7087-10:1996

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
ISO 2256:1984	Dried mint (spearmint) (Mentha spicata Linnaeus syn. Mentha viridis Linnaeus) — Specification