BS-7087-11-1996.pdf

| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | british standardbs 7087 : part 11 : 1996 n no o c co op py yi in ng g i in n a an ny y f fo or rmm wwi it th ho ou ut t wwr ri it tt te en n p pe er rmmi is ss si io on n f fr ro omm b bs si i herbs and spices ready for food use part 11. specification for ground paprika licensed copy: london south bank university, london south bank university, fri dec 08 13:29:24 gmt+00:00 2006, uncontrolled copy, (c) bsi this british standard, having been prepared under the direction of the consumer products and services sector board, was published under the authority of the standards board and comes into effect on 15 march 1996 bsi 1996 first published december 1990 second edition march 1996 the following bsi references relate to the work on this standard: committee reference aw/7 draft for comment 95/501463 dc isbn 0 580 25470 4 bs 7087 : part 11 : 1996 amendments issued since publication amd. no.datetext affected committees responsible for this british standard the preparation of this british standard was entrusted to technical committee aw/7, spices and condiments, 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) international general produce association leatherhead food research association ministry of agriculture, fisheries and food natural resources institute seasoning and spice association licensed copy: london south bank university, london south bank university, fri dec 08 13:29:24 gmt+00:00 2006, uncontrolled copy, (c) bsi bs 7087 : part 11 : 1996 bsi 1996i contents page committees responsibleinside front cover forewordii specification 1scope1 2definitions1 3sampling1 4physical properties1 5chemical composition1 6packaging and storage1 7marking2 appendices adescription of ground paprika3 bpreparation of samples for chemical tests3 cadditional information3 tables 1chemical composition1 2levels for trace metals3 licensed copy: london south bank university, london south bank university, fri dec 08 13:29:24 gmt+00:00 2006, uncontrolled copy, (c) bsi ii bsi 1996 bs 7087 : part 11 : 1996 foreword this part of bs 7087 has been prepared by technical committee aw/7 and is a part of a series on herbs and spices prepared for food use within the uk. this part of bs 7087 supersedes bs 7087 : part 11 : 1990 which is withdrawn. 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 standards published by the international organization for standardization (iso). however, the technical committee decided that the requirements in the international standards did not correspond to the quality required by uk trade. the british standards implementing these international standards are therefore being progressively withdrawn and replaced by parts of bs 7087 for herbs and spices ready for food use. a related international standard, iso 7540, has been taken into account in the preparation of this part of bs 7087. attention is drawn to the requirements of the food safety act 1990 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 organisms of importance to human health. attention is also drawn to bs 5763 for microbiological methods. the dilutions of test samples of herbs and spices may need to be greater than the one in ten primary dilution referred to in 3.1 of bs 5763 : part 6 : 1983 because any natural antimicrobial compounds they might possess would inhibit the growth of micro-organisms until diluted out. compliance with a british standard does not of itself confer immunity from legal obligations. licensed copy: london south bank university, london south bank university, fri dec 08 13:29:24 gmt+00:00 2006, uncontrolled copy, (c) bsi bsi 19961 bs 7087 : part 11 : 1996 specification 1 scope this part of bs 7087 specifies requirements for ground paprika derived from cultivars of the species capsicum annuum linnaeus and processed for food use. additional information on further requirements that may be specified in purchase contracts is given in appendix c. note. the publications referred to in this standard are listed on the inside back cover. 2 definitions for the purposes of this part of bs 7087, the definitions given in bs 5098 apply, together with the following. 2.1 extraneous matter all matter other than paprika as described in appendix a. 2.2 foreign matter extraneous matter other than parts of the paprika berries. 2.3 bulk material paprika intended for further processing and packaging and not intended for retail sale direct to the consumer. 2.4 retail material paprika packed in units intended for retail sale direct to the consumer. note. paprika is often supplied to the retail trade as multiple packs of retail units. 3 sampling 3.1 general laboratory samples shall be prepared in accordance with bs 4540 : part 1, taking due account of the amount required for each test. 3.2 chemical tests samples for chemical tests shall be prepared in accordance with appendix b. 4 physical properties 4.1 flavour the paprika shall be free from mustiness, rancidity and other foreign odours and taste when examined by sensory analysis. note 1. the taste of paprika is sweet and fruity. the aroma is similar and slightly fragrant. note 2. the taste of hot paprika is distinctive and sweet, becoming moderately pungent. the aroma is similar and slightly pungent. note 3. methods of sensory analysis are described in bs 5929. 4.2 freedom from contamination the paprika shall be free from living insects and mould growth when inspected visually. note. it should be free in practical terms from dead insect fragments and rodent contamination visible to the naked eye (corrected if necessary for abnormal vision). 4.3 extraneous and foreign matter the paprika shall be free from visible extraneous matter when determined in accordance with bs 4585 : part 1. ground paprika shall be free from foreign matter when inspected visually. note. it should be free in practical terms from foreign matter visible to the naked eye (corrected if necessary for abnormal vision). 5 chemical composition note. for information on trace metal contents in paprika see c.6. the chemical composition of paprika shall comply with the requirements specified in table 1. table 1. chemical composition parameterrequirementmethod of test total ash % (m/m) (on dry basis) max. 9.0bs 4585 : part 3 acid-insoluble ash % (m/m) (on dry basis) max. 2.0bs 4585 : part 9 moisture % (m/m) max. 12.0bs 4585 : part 2 note. a high acid-insoluble ash may give an indication of an abnormal extraneous matter content (see 4.3). 6 packaging and storage to avoid condensation, a container that is permeable to air shall be used for packing and storing bulk material. note 1. synthetic fibre, multi-ply paper sacks (sometimes plastics-lined) , or plastics-lined cartons are most commonly used. note 2. bulk material should be stored in a clean, dry, ventilated room, free from infestation and not exposed to direct sunlight. note 3. for retail packs, 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 polyethylene bags in boxes). note 4. to prevent paprika fading, transparent containers should be stored in the dark. licensed copy: london south bank university, london south bank university, fri dec 08 13:29:24 gmt+00:00 2006, uncontrolled copy, (c) bsi 2 bsi 1996 bs 7087 : part 11 : 1996 1) marking bs 7087/11 or bs 7087 : part 11 : 1996 on or in relation to a product represents a manufacturers declaration of conformity, i.e. a 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 responsibility 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. 7 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 bs 7087 by marking packs of paprika, the following information shall be marked. note 1. the same information may be incorporated in the suppliers contract documentation. a) for bulk material: (1) the name of the food, e.g. paprika; (2) the country of origin of crop; (3) the net mass (in g or kg); (4) a statement of any special treatment, e.g. fumigation or irradiation; note 2. reference 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 british standard, i.e. bs 7087/11 or bs 7087 : part 11 : 19961). b) for retail material: (1) the name of the food, e.g. paprika; (2) the number of this part of this british standard, i.e. bs 7087/11 or bs 7087 : part 11 : 19961). licensed copy: london south bank university, london south bank university, fri dec 08 13:29:24 gmt+00:00 2006, uncontrolled copy, (c) bsi bs 7087 : part 11 : 1996 bsi 19963 appendices appendix a. description of ground paprika a.1 ground paprika is derived from ground dried indehiscent many-seeded berries of capsicum annuum linnaeus cultivars. this may be ground with or without the peduncle (seed stalk). the berries differ in shape and colour but they all have relatively thin and slightly juicy pericarps. according to origin, berries are from 0.8 cm to 12 cm wide, and from 0.8 cm to 30 cm long, three- or four-lobed, and may be linear, conical or globose. colours range from red to orange, yellow or brown when ripe. seeds are flat, oval from 2 mm to 5 mm in width. the majority of seeds develop on the semi-globe shaped placenta in the lower part of the fruit. seeds vary from light yellow to yellowish brown. paprika is a reddish uniform powder, the tint depending on the total natural colour content and the fineness of grinding. increasing redness is taken to mean increasing quality. note. a method for the microscopic examination of ground paprika is described in iso 7542. a.2 commonly traded origins are spain, morocco, hungary, bulgaria, romania, israel and usa. note. slightly pungent paprikas also exist, these being traded mainly from hungary. appendix b. 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 through a 1.00 mm square aperture test sieve complying with bs 410 and, if not, grind the test sample as necessary in accordance with bs 4540 : part 2. appendix c. additional information c.1 general further requirements may be specified in purchase contracts for ground paprika. they are generally related to the ultimate use of the paprika. those commonly used are given in c.2 to c.8. c.2 bulk index the bulk index (used to asess the amount of material required to fill a retail pack) is expressed generally in millilitres per 100 g. c.3 particle size (mesh) particle size is expressed generally as the percentage by mass of material that passes through a specified test sieve complying with bs 410. c.4 microbiological details generally, these are specified when the material is required for further processing. microbiological counts may be reduced by the use of legally permissible treatments (see item (a)(4) of clause 7). c.5 infestation in cases of infestation and to prevent infestation on storage, fumigation with bromomethane (methyl bromide) or other approved fumigants with subsequent cleaning and sifting if necessary is efficient. paprikas are prone to stored product infestation. c.6 colouring matter content capsanthin is the main colour pigment in paprika. if required, the colouring matter content should be determined by the method described in bs 4585 : part 16. commonly available grades range between 20 and 160 asta colour values. note. ethoxyquin (used in some countries as a colour preserver) is not permitted in paprika under uk legislation. c.7 scoville index if required, the scoville index should be determined by the method described in bs 4585 : part 7. c.8 capsaicin content if required, the capsaicin content should be determined by a method agreed by the parties concerned. the scoville method in bs 4585 : part 7 is common. bs 4585 : part 18 may also be used. c.9 trace metals levels of lead, arsenic and tin in herbs and spices are currently controlled by the lead in food regulations 1979 (si 1979 no. 1254), the arsenic in food regulations 1959 (si 19599 no. 831) and the tin in food regulations 1992 (si 1992 no. 496) respectively. copper and zinc are covered by the food standards committee recommendations (1951). the levels are given in table 2. table 2. levels for trace metals trace metalmaximum level mg/kg arsenic5 lead10 copper20 zinc50 tin200 note. statutory instruments are subject to amendment and reference should be made to those currently in force. licensed copy: london south bank university, london south bank university, fri dec 08 13:29:24 gmt+00:00 2006, uncontrolled copy, (c) bsi 4blank licensed copy: london south bank university, london south bank university, fri dec 08 13:29:24 gmt+00:00 2006, uncontrolled copy, (c) bsi bsi 1996 bs 7087 : part 11 : 1996 1) referred to in the foreword only. publication(s) referred to bs 410specification for test sieves bs 4540sampling of spices and condiments part 1 methods of sampling part 2 method for preparation of a ground sample for analysis bs 4585methods of test for spices and condiments part 1 determination of extraneous matter part 2 determination of moisture content (entrainment method) part 3 determination of total ash part 7 determination of scoville index of chillies part 9 determination of acid-insoluble ash part 16 determination of total natural colouring matter content of ground (powdered) paprika part 18 determination of total capsaicinoid content of chillies and chilli oleoresins (high-performance liquid chromatographic method) bs 5098glossary of terms relating to sensory analysis of food bs 5763methods for microbiological examination of food and animal feeding stuffs part 6 preparation of dilutions bs 5929methods for sensory analysis of food iso 75401)ground (powdered) paprika (capsicum annuum linnaeus) specification iso 7542ground (powdered) paprika (capsicum annuum linnaeus) microscopical examination licensed copy: london south bank university, london south bank university, fri dec 08 13:29:24 gmt+00:00 2006, uncontrolled copy, (c) bsi bsi 389 chiswick high road london w4 4al | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | bsi british standards institution bsi is the independent national body responsible for preparing british standards. it presents the uk view on standards in europe and at the international level. it is incorporated by royal charter. revisions british standards are updated by amendment or revision. users of british standards should make sure that they possess the latest amendments or editions. it is the constant aim of bsi to improve the quality of our products and services. we would be grateful if anyone finding an inaccuracy or ambiguity while using this british standard would inform the secretary of the technical committee responsible, the identity of which can be found on the inside front cover. tel: 020 8996 9000. fax: 020 8996 7400. bsi offers 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