BS 7087-2:1989

Name: BS 7087-2:1989
Brand: BSI

Superseded

View Superseded by

Herbs and spices ready for food use Specification for dried thyme (whole and ground)

Available format(s)

Hardcopy , PDF

Superseded date

15-06-1995

Language(s)

English

Published date

31-01-1990

Publisher

British Standards Institution

Foreword
Committees responsible
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 thyme
B. Preparation of samples for chemical tests
C. Additional information
Tables
1. Chemical composition of whole thyme
2. Chemical composition of ground thyme
3. Levels for trace metals in thyme

Sampling and physical and chemical characteristics. Applies to dried thyme processed for food use, and traded in bulk or retail packs.

Committee	AW/34
DevelopmentNote	BS DRAFT 94/505510 DC REFERS TO AMD 1
DocumentType	Standard
Pages	8
PublisherName	British Standards Institution
Status	Superseded
SupersededBy	BS 7087-2:1995

Standards	Relationship
ISO 6754:1996	Similar to

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
ISO 6754:1996	Dried thyme (Thymus vulgaris L.) Specification
BS 4540-2:1982	Sampling of spices and condiments Method for preparation of a ground sample for analysis