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BS 7087-25:1996

Current
Current

The latest, up-to-date edition.

Herbs and spices ready for food use Specification for dehydrated onion
Available format(s)

Hardcopy , PDF

Language(s)

English

Published date

15-02-1996

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 dehydrated onion
B (normative) Preparation of samples for chemical tests
C (normative) Method of rehydration for sensory
   evaluation of dehydrated onion
D (informative) Additional information
Tables
1 Chemical composition of dehydrated onion
D.1 Maximum levels for trace metals
List of references

This Part of BS 7087 specifies requirements for dehydrated onion Allium cepa Linnaeus and its sub-species/varieties, in its various commercial forms (listed in annex A).

Additional information on further requirements that may be specified in purchase contracts is given in annex D.

Committee
AW/34
DevelopmentNote
Supersedes 95/500483 DC and BS 6205(1981) (09/2005) Reviewed and confirmed by BSI, November 2011. (10/2011)
DocumentType
Standard
Pages
10
PublisherName
British Standards Institution
Status
Current
Supersedes

BS EN ISO 3696:1995 Water for analytical laboratory use. Specification and test methods
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
ISO 5559:1995 Dehydrated onion (Allium cepa Linnaeus) — Specification
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 4540-2:1982 Sampling of spices and condiments Method for preparation of a ground sample for analysis

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