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BS EN ISO 7540:2010

Superseded
Superseded

A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.

View Superseded by
superseded

A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.

Ground paprika (Capsicum annuum L.). Specification
Available format(s)

Hardcopy , PDF

Superseded date

02-09-2020

Language(s)

English

Published date

30-04-2010

Publisher

British Standards Institution

Introduction
1 Scope
2 Normative references
3 Terms and definitions
4 Specifications
5 Test methods
6 Contaminants
7 Hygienic requirements
8 Packaging, marking or labeling
Annex A (normative) - Determination of moisture content
Annex B (informative) - Recommendations relating to storage
        and transport conditions
Annex C (informative) - Selected list of common names for
        Capsicum annuum L. in different languages
Bibliography

Describes the requirements for ground paprika.

This International Standard defines the requirements for ground paprika.

A method for the determination of the moisture content of ground paprika is given in Annex A. Recommendations relative to storage and transport conditions are given in Annex B. A list of terms used in different countries for paprika (Capsicum annuum L.) is given in Annex C.

This International Standard is not applicable to ground chillies and capsicums.

NOTE Specifications for ground chillies and capiscums are given in ISO 972.

Committee
AW/34
DevelopmentNote
Supersedes BS 7087-11(1996) and 05/30133965 DC Supersedes and renumbers BS ISO 7540. 2010 version incorporates corrigendum to BS ISO 7540. (04/2010)
DocumentType
Standard
Pages
18
PublisherName
British Standards Institution
Status
Superseded
SupersededBy
Supersedes

Standards Relationship
EN ISO 7540:2010 Identical
ISO 7540:2006 Identical

ISO 1108:1992 Spices and condiments — Determination of non-volatile ether extract
ISO 15161:2001 Guidelines on the application of ISO 9001:2000 for the food and drink industry
ISO 22000:2005 Food safety management systems Requirements for any organization in the food chain
ISO 930:1997 Spices and condiments — Determination of acid-insoluble ash
ISO 7541:1989 Ground (powdered) paprika Determination of total natural colouring matter content
ISO 972:1997 Chillies and capsicums, whole or ground (powdered) — Specification
EN 14123:2007 Foodstuffs - Determination of aflatoxin B1 and the sum of aflatoxin B1, B2, G1 and G2 in hazelnuts, peanuts, pistachios, figs, and paprika powder - High performance liquid chromatographic method with post-column derivatisation and immunoaffinity column cleanup
ISO 928:1997 Spices and condiments — Determination of total ash
ISO 948:1980 Spices and condiments — Sampling
ISO 7542:1984 Ground (powdered) paprika (Capsicum annuum Linnaeus) Microscopical examination

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Hardcopy - English
PDF - English
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