67.220 – Spices and condiments. Food additives – PDF Standards Store ?u= Wed, 06 Nov 2024 01:34:46 +0000 en-US hourly 1 https://wordpress.org/?v=6.7.1 ?u=/wp-content/uploads/2024/11/cropped-icon-150x150.png 67.220 – Spices and condiments. Food additives – PDF Standards Store ?u= 32 32 ISO/TS 3632-2:2003 ?u=/product/publishers/iso/iso-ts-3632-22003/ Wed, 06 Nov 2024 01:34:46 +0000 Saffron (Crocus sativus L.) — Part 2: Test methods
Published By Publication Date Number of Pages
ISO 2003-11 38
]]> ISO/TS 3632-2:2003 specifies methods for the analysis of saffron obtained from Crocus sativus L. flowers.

It is applicable to saffron in both of the following forms: whole and cut filaments as a loose, supple, elastic and hygroscopic mass of filaments; and powder.

]]> ISO/TS 3632-1:2003 ?u=/product/publishers/iso/iso-ts-3632-12003/ Wed, 06 Nov 2024 01:34:45 +0000 Saffron (Crocus sativus L.) — Part 1: Specification
Published By Publication Date Number of Pages
ISO 2003-11 14
]]> ISO/TS 3632-1:2003 sets the specifications for saffron obtained from Crocus sativus L. flowers.

It is applicable to saffron in both of the following forms: whole and cut filaments as a loose, supple, elastic and hygroscopic mass of filaments; and powder.

]]> ISO 973:1999 ?u=/product/publishers/iso/iso-9731999/ Wed, 06 Nov 2024 00:29:46 +0000 Pimento (allspice) [Pimenta dioica (L.) Merr.], whole or ground — Specification
Published By Publication Date Number of Pages
ISO 1999-10 8
]]> This International Standard specifies requirements for pimento or allspice [Pimenta dioica (L.) Merr.], whole or

ground.

Recommendations relating to storage and transport conditions are given in annex A.

]]> ISO 972:1997 ?u=/product/publishers/iso/iso-9721997/ Wed, 06 Nov 2024 00:29:36 +0000 Piments dits "Piments enragés" et piments forts, entiers ou en poudre — Spécifications
Published By Publication Date Number of Pages
ISO 1997-04 12
]]> La présente Norme Internationale décrit les spécifications des piments enragés et des piments forts entiers ou en poudre. Deux genres principaux de piments forts sont considérés: Capsicum annuum L., Capsicum frutescens L. et leurs croisements, Capsicum chinense, Capsicum pubescens et Capsicum pendulum. La présente Norme internationale ne s'applique pas au « chili powder » (voir la note en 4.2), ni au paprika (voir l'ISO 7540). Des recommandations relatives aux conditions d'entreposage et de transport sont données en annexe B.

]]> ISO 959-1:1998 ?u=/product/publishers/iso/iso-959-11998/ Wed, 06 Nov 2024 00:27:50 +0000 Pepper (Piper nigrum L.), whole or ground — Specification — Part 1: Black pepper
Published By Publication Date Number of Pages
ISO 1998-05 14
]]> Pepper (Piper nigrum L.), whole or ground — Specification — Part 1: Black pepper
Published By Publication Date Number of Pages
ISO 1998-05 14
]]> ISO 959-2:1998 ?u=/product/publishers/iso/iso-959-21998/ Wed, 06 Nov 2024 00:27:50 +0000 Pepper (Piper nigrum L.), whole or ground — Specification — Part 2: White pepper
Published By Publication Date Number of Pages
ISO 1998-05 12
]]> Pepper (Piper nigrum L.), whole or ground — Specification — Part 2: White pepper
Published By Publication Date Number of Pages
ISO 1998-05 12
]]> ISO 948:1980 ?u=/product/publishers/iso/iso-9481980/ Wed, 06 Nov 2024 00:27:04 +0000 Spices and condiments — Sampling
Published By Publication Date Number of Pages
ISO 1980-02 4
]]> Contains information on the apparatus required, constitution of lots, the method of taking increments, bulk samples, laboratory samples, packing and labelling of samples, storage and despatch of samples, and the data to be included in the sampling report.

]]> ISO 941:1980 ?u=/product/publishers/iso/iso-9411980/ Wed, 06 Nov 2024 00:26:00 +0000 Épices — Détermination de l'extrait soluble dans l'eau froide
Published By Publication Date Number of Pages
ISO 1980-02 4
]]> Specifies a method based on the extraction of a test portion with cold water, filtration, drying of the extract obtained and weighing. Lists the apparatus to be used and describes sampling, procedure, expression of results and the details to be included in the test report.

]]> ISO 939:2021 ?u=/product/publishers/iso/iso-9392021/ Wed, 06 Nov 2024 00:25:45 +0000 Spices and condiments — Determination of moisture content
Published By Publication Date Number of Pages
ISO 2021-01 10
]]> This document specifies an entrainment method for the determination of the moisture content of spices and condiments.

]]> ISO 939:1980 ?u=/product/publishers/iso/iso-9391980/ Wed, 06 Nov 2024 00:25:45 +0000 Spices and condiments — Determination of moisture content — Entrainment method
Published By Publication Date Number of Pages
ISO 1980-05 8
]]> Specifies a method consisting in determining the amount of water entrained by azeotropic distillatiom, using an organic liquid immiscible with water, and collected in a graduated tube. Lists the apparatus to be used and describes sampling, procedure, expression of results and the details to be included in the test report. An example of an entrainment distillation apparatus is given in an annex.

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