BS 7087-13-1992 Herbs and spices ready for food use - Specification for turmeric (whole and ground)《食品即用香草和香料 第13部分 姜黄的规范(整体和粉末状)》.pdf

《BS 7087-13-1992 Herbs and spices ready for food use - Specification for turmeric (whole and ground)《食品即用香草和香料 第13部分 姜黄的规范(整体和粉末状)》.pdf》由会员分享，可在线阅读，更多相关《BS 7087-13-1992 Herbs and spices ready for food use - Specification for turmeric (whole and ground)《食品即用香草和香料 第13部分 姜黄的规范(整体和粉末状)》.pdf（10页珍藏版）》请在麦多课文档分享上搜索。

1、BRITISH STANDARD BS 7087-13: 1992 Herbs and spices ready for food use Part 13: Specification for turmeric (whole and ground)BS7087-13:1992 This British Standard, having been prepared under the directionof the Agriculture and Food Standards Policy Committee,was published underthe authority of the Sta

2、ndards Board and comes intoeffect on 15June1992 BSI 09-1999 The following BSI references relate to the work on this standard: Committee reference AFC/7 Draft for comment 91/55362 DC ISBN 0 580 20836 2 Committees responsible for this British Standard The preparation of this British Standard was entru

3、sted by the Agriculture and Food Standards Policy Committee (AFC/-) to Technical Committee AFC/7, upon which the following bodies were represented: Association of Public Analysts Consumer Policy Committee of BSI Department of Trade and Industry (Laboratory of the Government Chemist) General Produce

4、Association of London Ministry of Agriculture, Fisheries and Food Natural Resources Institute Spice Trade Association Amendments issued since publication Amd. No. Date CommentsBS7087-13:1992 BSI 09-1999 i Contents Page Committees responsible Inside front cover Foreword ii 1 Scope 1 2 References 1 3

5、Definitions 1 4 Sampling 1 5 Physical properties 1 6 Chemical composition 2 7 Packaging and storage 2 8 Marking 2 Annex A (normative) Description of dried whole or ground turmeric 3 Annex B (normative) Preparation of samples for chemical tests 3 Annex C (informative) Additional information 3 Table 1

6、 Chemical composition of dried turmeric, whole and ground 2 Table C.1 Levels for trace metals in turmeric 4 List of references Inside back coverBS7087-13:1992 ii BSI 09-1999 Foreword This Part of BS7087has been prepared under the direction of the Agriculture and Food Standards Policy Committee and i

7、s part of a series on herbs and spices prepared for food use within the UK. For some years, BSI has published British Standards for herbs and spices in a variety of commercial forms. These British Standards were either identical to, or substantially related to, the corresponding International Standa

8、rds published by the International Organization for Standardization (ISO). However, the Technical Committee decided that the requirements in the InternationalStandards did not correspond to the quality required by UK trade. The BritishStandards implementing those International Standards are therefor

9、e being progressively withdrawn and replaced by Parts of BS7087for herbs and spices ready for food use. This British Standard is related to ISO5562:1983but not equivalent in technical content. ISO5562Turmeric, whole or ground (powdered) Specification is published by the International Organization fo

10、r Standardization (ISO). Attention is drawn to the requirements of the Food Safety Act19901 relating to fitness, wholesomeness, nature, substance and quality with implications for the microbiological quality of dried herbs and spices, with particular reference to contamination by pathogenic organism

11、s of importance to human health. A British Standard does not purport to include all the necessary provisions of a contract. Users of British Standards are responsible for their correct application. Compliance with a British Standard does not of itself confer immunity from legal obligations. Summary

12、of pages This document comprises a front cover, an inside front cover, pages i and ii, pages1to4, an inside back cover and a back cover. This standard has been updated (see copyright date) and may have had amendments incorporated. This will be indicated in the amendment table on the inside front cov

13、er.BS7087-13:1992 BSI 09-1999 1 1 Scope This Part of BS7087specifies requirements for dried turmeric, whole or ground (powdered), processed for food use and derived from the cured and dried primary or secondary rhizomes, called commercially bulbs or fingers, of the perennial tropical plant Curcuma l

14、onga L. Additional information on further requirements that may be specified in purchase contracts is given in Annex C. 2 References 2.1 Normative references This Part of BS7087incorporates, by reference, provisions from specific editions of other publications. These normative references are cited a

15、t the appropriate points in the text and the publications are listed on the inside back cover. Subsequent amendments to, or revisions of, any of these publications apply to this Part of BS7087only when incorporated in it by updating or revision. 2.2 Informative references This Part of BS7087 refers

16、to other publications that provide information or guidance. Editions of these publications current at the time of issue of this standard are listed on the inside back cover, but reference should be made to the latest editions. 3 Definitions For the purposes of this Part of BS7087, the definitions gi

17、ven in BS5098:1992apply, together with the following. 3.1 extraneous matter all matter other than turmeric as described in Annex A 3.2 foreign matter extraneous matter other than parts of the turmeric plant 3.3 bulk material turmeric intended for further processing and packaging and not intended for

18、 retail sale direct to the consumer 3.4 retail material turmeric packed in units intended for retail sale direct to the consumer NOTEGround turmeric is often supplied to the retail trade as multiple packs of retail units. 4 Sampling 4.1 General Laboratory samples shall be prepared in accordance with

19、 BS4540-1:1981, taking due account of the amount required for each test. 4.2 Chemical tests Samples for chemical tests shall be prepared in accordance with Annex B. 5 Physical properties 5.1 Flavour Turmeric shall be free from mustiness, rancidity and other foreign odours and tastes when examined by

20、 sensory analysis. NOTE 1The fingers should be hard and brittle and break with a crack. Whole or ground turmeric shall have the characteristic odour of the spice which is warm, aromatic and earthy, but not musty. NOTE 2The flavour is mild, warm, sweet and slightly earthy. The ground spice has more f

21、lavour and an intense yellow colour which easily colours other materials. NOTE 3Methods of sensory analysis are described in BS5929. 5.2 Freedom from contamination The turmeric shall be free from living insects and mould growth when inspected visually. NOTEIt should be free in practical terms from d

22、ead insects, insect fragments and rodent contamination visible to the naked eye (corrected if necessary for abnormal vision). 5.3 Extraneous and foreign matter 5.3.1 Whole turmeric 5.3.1.1 The content of any extraneous and foreign matter in whole turmeric shall not be greater than0.5 % (m/m) when de

23、termined in accordance with BS4585-1:1983. NOTEForeign matter found in whole turmeric includes chaff, dried leaves, soil, stones. 5.3.1.2 Whole turmeric shall not contain greater than3 % (m/m) defective turmeric fingers when determined in accordance with BS4585-1:1983. NOTEThe following should be co

24、nsidered as defective turmeric fingers. a) Worm-eaten fingers. b) Hollow fingers caused by insect attack. c) Shrivelled fingers due to poor rhizome development. d) Scorched fingers due to boiling at the curing stage.BS7087-13:1992 2 BSI 09-1999 5.3.2 Ground turmeric Ground turmeric shall be free fro

25、m visible extraneous matter when determined in accordance with BS4585-1:1983. NOTEAn abnormal extraneous foreign matter content in ground turmeric may be indicated by a high acid-insoluble ash (see clause6). However, ground turmeric has also in the past been commonly adulterated with starch (which w

26、ould lower the acid-insoluble ash). This should be checked by looking for non-characteristic starch grains by microscopic examination. 6 Chemical composition NOTEFor information of trace metal contents in turmeric seeC.6. The chemical composition of whole and ground turmeric shall conform to the req

27、uirements specified in Table 1. 7 Packaging and storage To avoid condensation, a container that is permeable to air shall be used for packing and storing bulk material. NOTE 1Bulk material should be stored in opaque containers to avoid colour loss. NOTE 2Hessian or multi-ply paper sacks (sometimes p

28、lastics-lined) are most commonly used. Certain plastics are affected by turmeric oil and should be avoided. NOTE 3Bulk turmeric should be stored in a clean, dry ventilated room, free from infestation and not, especially for ground material, exposed to direct sunlight. NOTE 4For those packs which do

29、not exceed10kg in net mass, problems of condensation do not arise, therefore the usual types of food packaging may be used (e.g. tubes made from plastics, paper or board, glass jars, lever lid tins and plastics bags inboxes). NOTE 5Note should be taken that ground material in transparent containers

30、will fade when exposed to light. 8 Marking The marking of herbs and spices is covered by the provisions of the current UK food labelling legislation. However, should the manufacturer wish to claim compliance with this Part of BS7087by marking packs of turmeric the following information shall be mark

31、ed. NOTE 1The same information may be incorporated into the suppliers contract documentation. a) For bulk material: 1) the name of the food, e.g. whole turmeric or ground turmeric; 2) the country or origin of crop; 3) the net mass (in g or kg); 4) a statement regarding any special treatment, e.g. fu

32、migation or irradiation; NOTE 2Reference should be made to current UK food legislation to ensure that such treatment of bulk material is permissible. 5) the date of packing; 6) the number of this Part of this BritishStandard, i.e. BS7087-13or BS7087-13:1992 1) . b) For retail material: The number of

33、 this Part of this British Standard, i.e. BS7087-13or BS7087-13:1992 1) . Table 1 Chemical composition of dried turmeric, whole and ground 1) Marking BS7087-13 or BS7087-13:1992 on or in relation to a product represents a manufacturers declaration of conformity, i.e. a claim by or on behalf of the m

34、anufacturer that the product meets the requirements of the standard. The accuracy of the claim is solely the claimants responsibility. Such a declaration is not to be confused with third party certification of conformity, which may also be desirable. Parameter Requirement Method of test Total ash %

35、(m/m) (on dry basis) max. 8.0 BS 4585-3:1981 Acid-insoluble ash % (m/m) (on dry basis) max. 2.0 (whole) 2.5 (ground) BS 4585-9:1981 Moisture % (m/m) max. 12.0 BS 4585-2:1982 Volatile oil ml/100 g (on dry basis) min. 2.5 (whole) 1.5 (ground) BS 4585-15:1985BS7087-13:1992 BSI 09-1999 3 Annex A (normat

36、ive) Description of dried whole or ground turmeric A.1 Whole turmeric Whole turmeric is the cured (boiled) primary or secondary rhizomes of Curcuma longa L. which are sun-dried and polished after curing. Polishing is carried out by tumbling the rhizomes together in drums after drying. Whole turmeric

37、 is graded according to its type, fingers or bulbs, which have appropriate use, and is screened to remove dust and small pieces. A common grading is 5 % (m/m) of rhizomes under15mm in length. Bulbs tend to give a lighter colour than fingers. The size, shape and colour are characterized by the type,

38、sub-species and country of origin. Thus Indian turmerics are generally a paler yellow in the ground state compared to other origins. The colour of the outside of the rhizome gives little indication of the colour of the ground product. Whole turmeric is rarely sold retail due to its hardness and diff

39、iculty to grind. Turmeric in wholeform is a hard, brown-yellow to grey-yellow irregular shaped “finger”. It is hard to break but on breaking shows a brown to yellow colour in the break. A.2 Ground turmeric Ground turmeric is produced by grinding whole turmeric with no additions. The colour of the gr

40、ound material is pale yellow to orange-brown dependent on regional origins within a country or the country or origin. It has dye-like properties and is bleached by direct light. A.3 Origins Commonly traded origins of turmeric are India, China, Bangladesh, Jamaica, Nepal, Haiti and Peru (in approxima

41、te order of darkening yellowness of the ground material). Annex B (normative) Preparation of samples for chemical tests Mix thoroughly the laboratory sample and take a test sample of sufficient quantity for each test. Ensure that all the material in the test sample passes a1.00mm square aperture tes

42、t sieve conforming to BS410:1986, grinding the test sample as necessary in accordance with BS4540-2:1982. Annex C (informative) Additional information C.1 General Further requirements may be specified in purchase contracts for all types of turmeric. They are generally relevant to the ultimate use of

43、 the turmeric. Those commonly used are given inC.2 toC.7. C.2 Bulk index The bulk index (used to assess the amount of material required to fill a retail pack) is expressed generally in ml/100g. C.3 Particle size (mesh) For ground material, particle size is generally quoted as the percentage by mass

44、of material that passes through a test sieve conforming to BS410. Turmeric is usually finely ground, to maximize its colouring effect. However, mesh sizes from as coarse as30mesh (500m) to150mesh (100m) are sometimes specified. C.4 Microbiological details Generally these are specified when the mater

45、ial is required for further processing. Microbiological counts may be reduced by the use of legally permissible treatments see8 a)4). C.5 Infestation Turmeric may be affected by worms when the holes are evident. In cases of infestation, bromomethane (methyl bromide) or other recognized fumigants may

46、 be effective with subsequent kibbling and sifting prior to grinding. C.6 Colour This may be visual or extracted and specifications may be set for either on the ground product. Visual: Turmerics are blended to match a visual colour standard. Extracted: This is a measurement of the colouring power of

47、 turmeric by measurement of the curcumin(oid) content in accordance with BS4585-13:1983. Darker origins usually have higher curcumin contents. C.7 Bulb content This may be specified as a maximum in proportion to rhizomes.BS7087-13:1992 4 BSI 09-1999 C.8 Trace metals Levels of lead and arsenic in her

48、bs and spices are currently controlled by the Lead in Food Regulations1979 (SI1979No. 1254)2 and the Arsenic in Food Regulations1959 (SI1959 No.831)3 respectively. Copper and zinc are covered by the Food Standards Committee recommendations (1951). The levels are given in Table C.1. Table C.1 Levels

49、for trace metals inturmeric Trace metal Maximum level mg/kg Arsenic Lead Copper Zinc 5 10 20 50 NOTE 1Lead levels are particularly important. In the past turmeric has been coloured with lead chromate. NOTE 2Statutory Instruments are subject to amendment and reference should be made to those currently in force.BS7087-13:1992 BSI 09-1999 List of references Normative references BSI standards publications BRITISH STANDARDS INSTITUTION, London BS 410:1986, Specification for test sieves. BS 4540, Sampling of spices and condiments. BS 4540-1:1981, Method of sam