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BSI
BS 7087-3:1996

BS 7087-3:1996

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

Available format(s)

Hardcopy , PDF

Language(s)

English

Published date

15-03-1996

Publisher

British Standards Institution

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

Specifies requirements for dried whole sage, both rubbed sage and bouquets, processed for food use and derived from one or more of the sub-species/varities of the Salvia genus. Also specifies requirements for dried ground sage derived from the whole sage complying with this standard.

This Part of BS 7087 specifies requirements for dried whole sage, both rubbed sage and bouquets, processed for food use and derived from one or more of the sub-species/varieties of the Salvia genus including Salvia officinalis L.

This Part of BS 7087 also specifies requirements for dried ground sage derived from whole sage complying with this standard.

This standard does not apply to material derived wholly or in part from Clary sage Salvia sclarea L or Salvia pratensis L.

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

NOTE The titles of the publications referred to in this Part of this British Standard are listed on the inside back cover.

Committee
AW/34
DevelopmentNote
Supersedes 95/501455 DC and BS 7087-3(1990) (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
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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