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BS 7087-27:1997

Current
Current

The latest, up-to-date edition.

Herbs and spices ready for food use Specification for dried sesame seeds (dehulled)
Available format(s)

Hardcopy , PDF

Language(s)

English

Published date

15-06-1997

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 dried, dehulled sesame
    seeds
B (normative) Preparation of samples for chemical
    use
C (informative) Additional information
Tables
1 Chemical composition of dried, white, dehulled sesame
    seeds
C.1 Levels for trace metals
List of references

Defines requirements for dried dehulled sesame seeds derived from the annual plant Sesamum indicum L, together with its sub-species/varieties, processed for food use.

This Part of BS 7087 specifies requirements for dried dehulled sesame seeds derived from the annual plant Sesamum indicum L. and its sub-species/varieties thereof, processed for food use.

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

Committee
AW/34
DevelopmentNote
Supersedes 96/501223 DC (09/2005) Reviewed and confirmed by BSI, November 2011. (10/2011)
DocumentType
Standard
Pages
10
PublisherName
British Standards Institution
Status
Current
Supersedes

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

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