BS 998-1990 Specification for vacuum salt for food use《食用真空盐规范》.pdf

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1、BRITISH STANDARD BS998:1990 Specification for Vacuum salt for food useBS998:1990 This British Standard, having been prepared under the directionof the Food and Agriculture Standards Policy Committee, was published underthe authority of the BoardofBSI and comes into effecton 30 September 1990 BSI 05-

2、1999 First published December 1941 Second edition January 1957 Third edition February 1969 Fourth edition September 1990 The following BSI references relate to the work on this standard: Committee reference FAC/23 Draft for comment87/55626DC ISBN 0 580 18479 X Committees responsible for this British

3、 Standard The preparation of this British Standard was entrusted by the Food and Agriculture Standards Policy Committee (FAC/-) to Technical Committee FAC/23, upon which the following bodies were represented: AFRC Institute of Food Research Chemical Industries Association Creamery Proprietors Associ

4、ation Department of Trade and Industry (Laboratory of the Government Chemist) Food and Drink Federation Milk Marketing Board for Northern Ireland Royal Association of British Dairy Farmers Salt Manufacturers Association Amendments issued since publication Amd. No. Date CommentsBS998:1990 BSI 05-1999

5、 i Contents Page Committees responsible Inside front cover Foreword ii 1 Scope 1 2 Definitions 1 3 Sampling 1 4 Composition 1 5 Labelling 2 Appendix A Guidance on packaging and storage of vacuum and dendritic salt 3 Table 1 Composition and methods of test 1 Publications referred to Inside back cover

6、BS998:1990 ii BSI 05-1999 Foreword This revision of BS998 has been prepared under the direction of the Food and Agriculture Standards Policy Committee. BS998 was first published in1941 and last revised in1969. Since then there have been substantial developments in the range and volume of processed f

7、oods and salt is an ingredient widely used by the food manufacturing industry. Concomitantly there has been a growing awareness of the importance of controlling the purity of food ingredients. For this reason, the present edition places the emphasis on food use, rather than use primarily for butter

8、and cheese. To reflect current views on acceptable limits for impurities, limits have been introduced for cadmium and mercury and the limit for lead has been lowered to meet statutory requirements. Dendritic and granular salts are also used by the food industry and consequently these salts have been

9、 included in the scope of the revision. In addition, the test methods associated with the specification are now published separately, special requirements for salt for margarine manufacture have been deleted as they are no longer necessary, and finally requirements for fineness of the grain of dried

10、 salt have been deleted because the degree to which fineness is critical depends on the use of the salt. Where a particular fineness is required it is recommended that the supplier and purchaser reach agreement on the fineness of the grain and that compliance with that agreement is checked using the

11、 procedures described in BS1746 and test sieves complying with BS410. This standard supersedes BS998:1969, which is withdrawn. 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. Complian

12、ce with a British Standard does not of itself confer immunity from legal obligations. Summary of pages This document comprises a front cover, an inside front cover, pagesi andii, pages1 to4, an inside back cover and a back cover. This standard has been updated (see copyright date) and may have had a

13、mendments incorporated. This will be indicated in the amendment table on the inside front cover.BS998:1990 BSI 05-1999 1 1 Scope This British Standard specifies composition for dried and undried vacuum salt, including dendritic and granular salt, as supplied by manufacturers for food use. The standa

14、rd also includes requirements for the information to be provided with each consignment. Guidance on the packaging and storage of bulk salt is given inAppendix A. NOTEThe titles of the publications referred to in this standard are listed on the inside back cover. 2 Definitions For the purposes of thi

15、s British Standard, the following definitions apply. 2.1 vacuum salt salt made by evaporation of purified brine, by indirect steam heating, in a continuously operating multieffect plant, one or more of which effects operate at less than atmospheric pressure 2.2 dendritic salt a vacuum salt with modi

16、fied crystal habit produced as the result of the addition of a modifier to the crystalization liquor 2.3 granular salt a vacuum salt made by evaporation of purified brine, by indirect steam heating at sub-atmospheric pressure in an evaporating crystallizer, the process being controlled so as to prod

17、uce spherical crystals of about1mm to3mm diameter 2.4 anti-caking agent a substance which is capable of reducing the tendency of individual particles of salt to adhere to one another or of improving their flow characteristics 3 Sampling Obtain a representative sample of the salt in accordance with t

18、he procedures described in BS5309-1 and BS5309-4. 4 Composition The concentration of the components in the salt shall be as given inTable 1. If added, anti-caking agent shall be either sodium or potassium hexacyanoferrate(II). Table 1 Composition and methods of test Component Concentration Method of

19、 test Sodium chloride minimum a 99.6% (m/m) BS7319-1 Moisture maximum 4.0% (m/m) for undried salt and granular salt0.2% (m/m) for dried salt BS7319-2 Matter insoluble in water maximum a 300mg/kg BS7319-3 Sulphate maximum aexpressed as Na 2 SO 4 3000mg/kg BS7319-4 Calcium maximum a 100mg/kg BS7319-5

20、Magnesium maximum a 100mg/kg BS7319-5 Cadmium maximum a 0.2mg/kg BS7319-6 Arsenic maximum a 0.5mg/kg BS4404 Copper maximum a 2mg/kg BS7319-7 Lead maximum a 1mg/kg BS7319-8 Mercury maximum a 0.05mg/kg BS7319-9 Alkalinity maximum aexpressed as Na 2 CO 3 300mg/kg for vacuum and granular salts600mg/kg f

21、or dendritic salt BS7319-10 Iron maximum a 10mg/kg BS7319-11 Anti-caking additive maximum aexpressed as Fe(CN) 6 4 15mg/kg vacuum and granular salts20mg/kg for dendritic salt BS7319-12 a Expressed on a moisture free basisBS998:1990 2 BSI 05-1999 5 Labelling The invoice note or other documents suppor

22、ting the delivery of bulk consignments shall be marked with the following: a) the type of vacuum salt, i.e.undried vacuum salt, dried vacuum salt, undried dendritic salt or dried dendritic salt; b) the identity of any additives; c) the name or other identification of the manufacturer or supplier; d)

23、 the net mass of salt per container and mode of delivery; e) the number and date of this standard, i.e.BS998:1990 1) . NOTE1The individual retail packs may be marked with the number of this British Standard, i.e.BS998 1) . NOTE2The labelling of retail packs is covered by Regulations issued from time

24、 to time by H.M. Government. 1) Marking BS998 or BS998:1990 on or in relation to a product represents a manufacturers declaration of conformity, i.e.claim by or on behalf of the manufacturer that the product meets the requirements of the standard. The accuracy of the claim is therefore solely the re

25、sponsibility of the person making the claim. Such a declaration is not to be confused with third party certification of conformity, which may also be desirable.BS998:1990 BSI 05-1999 3 Appendix A Guidance on packaging and storage of vacuum and dendritic salt It is an inherent property of salt that,

26、if it is kept in contact with air of relative humidity above75%r.h., it will absorb moisture and become damp. Conversely, moisture will be lost from the salt if the air is of relative humidity less than75%r.h. It follows that the most satisfactory method of keeping salt in good condition over a peri

27、od of time is to maintain a suitable relative humidity in the store, i.e.below75%r.h. for dry salt or where further moisture absorption by the salt is not required and at or a little above75%r.h. for undried salt. Whilst the relevance of this consideration is self evident for the storage of bulk sal

28、t, dried or undried, it may also be relevant to salt packed in bags as the bags may be more or less permeable to moisture. For most applications it is very important that the salt is free flowing at all stages from manufacture and storage prior to transport. Unless special measures are taken salt wi

29、ll cake and set to a hard lump shaped to its container or lose external geometry. Caking is caused when dry salt absorbs moisture; a thin film of saturated brine is formed on the surfaces of the individual crystals and, if then the salt is allowed to dry, the water evaporates from the brine cementin

30、g the individual crystals together and causing caking of the mass. In a similar way, if undried salt is stored in a dry store it will lose moisture resulting in caking of the salt. Caking is caused by crystal bridges growing between adjacent crystals as moisture is removed. Traces of certain additiv

31、es have the effect of modifying the way in which crystallization takes place from brine. Sodium hexacyanoferrate(II) is generally used as the anti-caking agent in salt produced in the United Kingdom. This additive reduces substantially the strength of the bonds between crystals and prevents caking i

32、n undried and dried salt keeping it free running irrespective of cyclic changes or relative humidity to which it may be subjected. In addition to contributing to the convenience of transport, storage and handling of bagged salt, the packages in which it may be supplied offer some degree of protectio

33、n from changes of moisture content. Multiwall paper sacks offer some protection against limited humidity fluctuations; polyethylene-coated or lined paper sacks give appreciable protection even if the humidity fluctuations are wide. Better protection is provided by plastics bags and the two in common

34、 use are a woven polypropylene with a polyethylene liner and a heat sealed polyethylene bag. The choice of bag depends not only on the storage conditions, which vary widely, but also on handling the transport requirements. Undried salt should of necessity be packed in plastics bags. Salt as it comes

35、 from the vacuum plant is physically clean and the packaging used should ensure that there is no contamination during transit and storage. Bags made of spun natural staple fibres, such as cotton or jute, are no longer used for salt transport within the UK, though they may still be required by the cu

36、stomer or by local regulations in some export markets. Subject to satisfactory humidity conditions salt may be stored for long periods by any convenient stacking method either, for example, on pallets or by stacking individual bags one on top of the other. On a concrete or similar floor some form of

37、 waterproof barrier is necessary particularly for paper sacks. Attention is drawn to the fact that SI1987 No.1927 “The Materials and Articles in contact with Food Regulations1987” applies to materials used for the manufacturer of packages, including printing material.4 blankBS998:1990 BSI 05-1999 Pu

38、blications referred to BS410, Specification for test sieves. BS1796, Methods for test sieving. BS4404, Method for the determination of arsenic (silver diethyldithiocarbamate procedure). BS5309, Methods for sampling chemical products. BS5309-1, Introduction and general principles. BS5309-4, Sampling

39、of solids. BS7319, Analysis of sodium chloride for industrial use. BS7319-1, Method for determination of sodium chloride content. BS7319-2, Method for determination of moisture content. BS7319-3, Method for determination of matter insoluble in water. BS7319-4, Method for determination of sulphate co

40、ntent. BS7319-5, Method for determination of calcium and magnesium contents. BS7319-6, Method for determination of cadmium content. BS7319-7, Method for determination of copper content. BS7319-8, Method for determination of lead content. BS7319-9, Method for determination of mercury content. BS7319-

41、10, Method for determination of pH and total alkalinity. BS7319-11, Method for determination of iron content. BS7319-12, Method for determination of anti-caking additives content of salt for food use. BS998:1990 BSI 389 Chiswick High Road London W4 4AL BSIBritishStandardsInstitution BSI is the indep

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