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BSI
BS 7087-2:1995

BS 7087-2:1995

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The latest, up-to-date edition.

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

Available format(s)

Hardcopy , PDF

Language(s)

English

Published date

15-06-1995

Publisher

British Standards Institution

Committees responsible
Foreword
Specification
1 Scope
2 References
3 Definitions
4 Sampling
5 Physical properties
6 Chemical composition
7 Packaging and storage
8 Marking
Annexes
A (normative) Description of whole and ground thyme
B (normative) Preparation of samples for chemical
     tests
C (informative) Additional information
Tables
1 Chemical composition of whole thyme
2 Chemical composition of ground thyme
C.1 Levels for trace metals in thyme
List of references

Specifies requirements for dried whole thyme, both rubbed and bouquets, processed for food use and derived from one or more of the varieties of the Thymus genus. Coverage includes: physical properties, marking, chemical composition, packaging and storage. Also gives definitions, tables and annexes.

This Part of BS 7087 specifies requirements for dried whole thyme, both rubbed thyme and bouquets, processed for food use and derived from one or more of the varieties of the Thymus genus including the following:

  1. Thymus capitatus L.
  2. Thymus zygia L.
  3. Thymus vulgaris L.
  4. Thymus serpyllum L.

This Part of BS 7087 also specifies requirements for ground thyme, derived from whole thyme conforming to this standard.

This standard does not apply to material derived wholly or in part from lemon thyme Thymus citriodorus L.

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

Committee
AW/34
DevelopmentNote
Supersedes 94/505510 DC and BS 7087-2(1989) (09/2005) Reviewed and confirmed by BSI, November 2011. (10/2011)
DocumentType
Standard
Pages
10
PublisherName
British Standards Institution
Status
Current
Supersedes

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

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Hardcopy - English
PDF - English
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