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

Available format(s)

Hardcopy , PDF

Language(s)

English

Published date

15-03-1996

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
C. Additional information
Tables
1. Chemical composition of dried rubbed mint
2. Chemical composition of ground mint
3. Levels for trace metals in mint

Specifies requirements for dried whole mint (spearmint), both rubbed mint and bouquets, processed for food use and derived from one or more of the subspecies/varieties of the Mentha species Mentha X spicata L. Also specifies requirements for dried ground mint derived from whole mint (spearmint) complying with this standard.

This Part of BS 7087 specifies requirements for dried whole mint (spearmint), both rubbed mint and bouquets, processed for food use and derived from one or more of the subspecies/varieties of the Mentha species Mentha X spicata L. It does not include pennyroyal (Mentha pulegium L.) or peppermint (Mentha X piperita L.). It is collected prior to, or at, the commencement of flowering.

This Part of BS 7087 also specifies requirements for dried ground mint derived from whole mint (spearmint) complying with this standard.

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

NOTE. The publications referred to in this standard are listed on the inside back cover.

Committee	AW/34
DevelopmentNote	Supersedes 95/501462 DC and BS 7087-10(1990) (09/2005) Reviewed and confirmed by BSI, November 2011. (10/2011)
DocumentType	Standard
Pages	10
PublisherName	British Standards Institution
Status	Current
Supersedes	BS 7087-10:1990

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

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BS 7087-10:1996

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

Table of Contents

Abstract

Scope

General Product Information

Standards Referencing This Book

Category

Subcategory