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ISO 7540:2006

Withdrawn
Withdrawn

A Withdrawn Standard is one, which is removed from sale, and its unique number can no longer be used. The Standard can be withdrawn and not replaced, or it can be withdrawn and replaced by a Standard with a different number.

View Superseded by
withdrawn

A Withdrawn Standard is one, which is removed from sale, and its unique number can no longer be used. The Standard can be withdrawn and not replaced, or it can be withdrawn and replaced by a Standard with a different number.

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

Hardcopy , PDF , PDF 3 Users , PDF 5 Users , PDF 9 Users

Withdrawn date

25-07-2020

Language(s)

English, French, Russian

Published date

23-10-2006

ISO 7540:2006 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.

DevelopmentNote
Supersedes ISO/DIS 7540 (10/2006)
DocumentType
Standard
Pages
11
PublisherName
International Organization for Standardization
Status
Withdrawn
SupersededBy
Supersedes

UNE-EN ISO 676:2009 Spices and condiments - Botanical nomenclature (ISO 676:1995, including Cor 1:1997)
I.S. EN ISO 676:2009 SPICES AND CONDIMENTS - BOTANICAL NOMENCLATURE
BS 7087-11:1990 Herbs and spices ready for food use Specification for ground paprika
UNI EN ISO 676 : 2009 SPICES AND CONDIMENTS - BOTANICAL NOMENCLATURE
EN ISO 676:2009 Spices and condiments - Botanical nomenclature (ISO 676:1995, including Cor 1:1997)
BS 7087-11:1996 Herbs and spices ready for food use Specification for ground paprika
UNE-ISO 7542:2010 Ground (powdered) paprika (Capsicum annuum Linnaeus). Microscopical examination.
BS EN ISO 676:2009 Spices and condiments. Botanical nomenclature

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

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