ISO 2253 : 1999

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CURRY POWDER - SPECIFICATION

Publisher: International Organization for Standardization

Published: 01-01-1999

Available Formats: PDF - French, Hardcopy - French, PDF - English, Hardcopy - English
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Table of Contents - (Show below) - (Hide below)

Foreword
1 Scope
2 Normative references
3 Specifications
      3.1 Description and composition
      3.2 Odour and flavour
      3.3 Freedom from insects, moulds, etc.
      3.4 Freedom from coarse particles
      3.5 Chemical requirements
4 Sampling
5 Test methods
6 Packaging and marking
      6.1 Packaging
      6.2 Marking
Annex A (informative) Recommendations relating to conditions
                      of storage and transport
Annex B (normative) Determination of starch - Acid
                    hydrolysis method
Annex C (normative) Determination of sodium chloride content

Abstract - (Show below) - (Hide below)

Gives the requirements for curry powder, used as a flavouring ingredient in preparing foods and is traded internationally. Also given, are recommendations that relate to conditions for storage and transport.

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Published
Document Type	Standard
Status	Current
Publisher	International Organization for Standardization
Pages
ISBN
Committee	TC 34

International Equivalents – Equivalent Standard(s) & Relationship - (Show below) - (Hide below)

Equivalent Standard(s)	Relationship
UNE ISO 2253 : 2011	Identical
NF ISO 2253 : 2000	Identical
DIN 10203 : 1967	Similar to
GOST ISO 2253 : 2015	Identical
NF ISO 2253 : 2000	Identical
GOST ISO 2253 : 2015	Identical
DIN 10203 : 1967	Similar to
UNE ISO 2253 : 2011	Identical

Standards Referencing This Book - (Show below) - (Hide below)

ISO 930 : 1997(R2018)	SPICES AND CONDIMENTS - DETERMINATION OF ACID INSOLUBLE ASH
ISO 939 : 1980(R2012)	SPICES AND CONDIMENTS - DETERMINATION OF MOISTURE CONTENT - ENTRAINMENT METHOD
ISO 6571 : 2008(R2012)	SPICES, CONDIMENTS AND HERBS - DETERMINATION OF VOLATILE OIL CONTENT (HYDRODISTILLATION METHOD)
ISO 1208 : 1982(R2013)	SPICES AND CONDIMENTS - DETERMINATION OF FILTH
ISO 928 : 1997(R2018)	SPICES AND CONDIMENTS - DETERMINATION OF TOTAL ASH
ISO 948 : 1980(R2012)	SPICES AND CONDIMENTS - SAMPLING

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ISO 2253 : 1999

Table of Contents - (Show below) - (Hide below)

Abstract - (Show below) - (Hide below)

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