BS 7087-11:1996

Superseded

View Superseded by

Herbs and spices ready for food use Specification for ground paprika

Available format(s)

Hardcopy , PDF

Superseded date

29-12-2006

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 ground paprika
B. Preparation of samples for chemical tests
C. Additional information
Tables
1. Chemical composition
2. Levels for trace metals

Specifies requirements for ground paprika derived from cultivars of the species Capsicum annuum Linnaeus and processed for food use.

Committee	AW/34
DevelopmentNote	Supersedes 95/501463 DC and BS 7087-11(1990) (09/2005) Reviewed and Confirmed by BSI, July 2006. (07/2006)
DocumentType	Standard
Pages	10
PublisherName	British Standards Institution
Status	Superseded
SupersededBy	BS ISO 7540 : 2006 BS EN ISO 7540:2010
Supersedes	BS 7087-11:1990

BS 4585-18:1996	Methods of test for spices and condiments Determination of total capsaicinoid content of chillies and chilli oleoresins (high-performance liquid chromatographic method)
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
ISO 7540:2006	Ground paprika (Capsicum annuum L.) Specification
BS 4540-2:1982	Sampling of spices and condiments Method for preparation of a ground sample for analysis
BS 4585-16:1990	Methods of test for spices and condiments Determination of total natural colouring matter content of ground (powdered) paprika
ISO 7542:1984	Ground (powdered) paprika (Capsicum annuum Linnaeus) Microscopical examination