Name: UNI EN ISO 7540 : 2010
Brand: UNI

UNI EN ISO 7540 : 2010

Superseded

View Superseded by

GROUND PAPRIKA (CAPSICUM ANNUUM L.) - SPECIFICATION

Superseded date

13-09-2022

Published date

01-01-2010

Publisher

Ente Nazionale Italiano di Unificazione (UNI)

Foreword
Introduction
1 Scope
2 Normative references
3 Terms and definitions
4 Specifications
5 Test methods
6 Contaminants
7 Hygienic requirements
8 Packaging, marking or labelling
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.

DocumentType	Standard
PublisherName	Ente Nazionale Italiano di Unificazione (UNI)
Status	Superseded
SupersededBy	UNI EN ISO 7540:2020

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