BS 7087-13:1992
Current
The latest, up-to-date edition.
Herbs and spices ready for food use Specification for turmeric (whole and ground)
Hardcopy , PDF
English
15-06-1992
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Committees responsible
Foreword
Specification
1 Scope
2 References
3 Definitions
4 Sampling
5 Physical properties
6 Chemical composition
7 Packaging and storage
8 Marking
Annexes
A (normative) Description of whole or ground turmeric
B (normative) Preparation of samples for chemical
tests
C (informative) Additional information
Tables
1 Chemical composition of dried turmeric, whole and
ground
C.1 Levels for trace metals in turmeric
List of references
Describes requirements for dried turmeric, whole or ground (powdered), for food use and derived from cured and dried primary or secondary rhizomes, called bulbs or fingers, of the perennial tropical plant Curcuma longa L. Additional information on further requirements that may be specified in purchase contracts is included.
| Committee |
AW/34
|
| DevelopmentNote |
Supersedes 91/55362 DC (04/2005) Reviewed and confirmed by BSI, November 2011. (10/2011)
|
| DocumentType |
Standard
|
| Pages |
10
|
| PublisherName |
British Standards Institution
|
| Status |
Current
|
| Supersedes |
This Part of BS 7087 specifies 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 longa L.
Additional information on further requirements that may be specified in purchase contracts is given in Annex C.
| ISO 5562:1983 | Turmeric, whole or ground (powdered) — Specification |
| BS 4585-2:1982 | Methods of test for spices and condiments Determination of moisture content (entrainment method) |
| BS 4540-1:1981 | Sampling of spices and condiments Methods of sampling |
| BS 4585-1:1983 | Methods of test for spices and condiments Determination of extraneous matter |
| BS 4585-9:1981 | Methods of test for spices and condiments Determination of acid-insoluble ash |
| BS 4585-3:1981 | Methods of test for spices and condiments Determination of total ash |
| BS 4585-15:1985 | Methods of test for spices and condiments Determination of volatile oil content |
| BS 4540-2:1982 | Sampling of spices and condiments Method for preparation of a ground sample for analysis |
| BS 4585-13:1983 | Methods of test for spices and condiments Determination of colouring power of turmeric |
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