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1、BRITISH STANDARD BS 7087-15: 1993 Herbs and spices ready for food use Part 15: Specification for cinnamon (whole and ground) Licensed Copy: London South Bank University, London South Bank University, Fri Dec 08 13:49:37 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BS 7087-15:1993 This British Standard
2、, having been prepared under the direction of the Agriculture and Food Standards Policy Committee, was published under the authority of the Standards Board and comes into effect on 15 February 1993 BSI 11-1999 The following BSI references relate to the work on this standard: Committee reference AFC/
3、7 Draft for comment 91/50972 DC ISBN 0 580 21464 8 Committees responsible for this British Standard The preparation of this British Standard was entrusted by the Agriculture and Food Standards Policy Committee (AFC/-) to Technical Committee AFC/7, upon which the following bodies were represented: As
4、sociation of Public Analysts Consumer Policy Committee of BSI Department of Trade and Industry (Laboratory of the Government Chemist) Ministry of Agriculture, Fisheries and Food Natural Resources Institute Seasoning and Spice association Amendments issued since publication Amd. No.DateComments Licen
5、sed Copy: London South Bank University, London South Bank University, Fri Dec 08 13:49:37 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BS 7087-15:1993 BSI 11-1999i Contents Page Committees responsibleInside front cover Forewordii 1Scope1 2References1 3Definitions1 4Sampling1 5Physical properties1 6Che
6、mical composition2 7Packaging and storage2 8Marking2 Annex A (normative) Description of dried whole or ground cinnamon3 Annex B (normative) Preparation of samples for chemical tests3 Annex C (informative) Additional information3 Table 1 Chemical composition of whole cinnamon2 Table 2 Chemical compos
7、ition of ground cinnamon2 Table C.1 Levels for trace metals3 List of referencesInside back cover Licensed Copy: London South Bank University, London South Bank University, Fri Dec 08 13:49:37 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BS 7087-15:1993 ii BSI 11-1999 Foreword This Part of BS 7087 has
8、been prepared under the direction of the Agriculture and Food Standards Policy Committee and is 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
9、 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 req
10、uired by UK trade. The British Standards implementing those International Standards are therefore being progressively withdrawn and replaced by Parts of BS 7078 for herbs and spices ready for food use. Related International Standards, ISO 6538 and ISO 6539, have been taken into account in the prepar
11、ation of this Part of BS 7087. Attention is drawn to the requirements of the Food Safety Act 1990 1 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
12、organisms 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.
13、Summary of pages This document comprises a front cover, an inside front cover, pages i and ii, pages 1 to 4, 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 insid
14、e front cover. Licensed Copy: London South Bank University, London South Bank University, Fri Dec 08 13:49:37 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BS 7087-15:1993 BSI 11-19991 1 Scope This Part of BS 7087 specifies requirements for dried whole cinnamon, processed for food use and derived from
15、one or more of the subspecies of the following: Cinnamomum zeylanicum Cinnamomum burmannii (Korintje cassia) (also known as Cassia vera or Malay cinnamon) Cinnamomum loureirii (Saigon or Viet Nam cinnamon or cassia) Cinnamomum sintok (Malaysian cassia) Cinnamomum cassia Blume (Chinese cinnamon or ca
16、ssia) Cinnamomum aromaticum (Chinese cassia or cinnamon) This Part of BS 7087 also specifies requirements for dried ground cinnamon derived from whole cinnamon conforming to this standard. Additional information on further requirements that may be specified in purchase contracts is given in Annex C.
17、 2 References 2.1 Normative references This Part of BS 7087 incorporates, by reference, provisions from specific editions of other publications. These normative references are cited at the appropriate points in the text and the publications are listed on the inside back cover. Subsequent amendments
18、to, or revisions of, any of these publications apply to this Part of BS 7087 only when incorporated in it by updating or revision. 2.2 Informative references This Part of BS 7087 refers to other publications that provide information or guidance. Editions of these publications current at the time of
19、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 BS 7087, the definitions given in BS 5098:1992 apply together with the following. 3.1 extraneous matter all matter other than cinnamon as de
20、scribed in Annex A 3.2 foreign matter extraneous matter other than parts of the cinnamon plant 3.3 bulk material cinnamon intended for further processing and packaging and not intended for retail sale direct to the consumer 3.4 retail material cinnamon packed in units intended for retail sale direct
21、 to the consumer NOTEWhole or ground cinnamon 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 BS 4540-1:1981, taking due account of the amount required for each test. 4.2 Chemical tests Samples fo
22、r chemical tests shall be prepared in accordance with Annex B. 5 Physical properties 5.1 Flavour Dried whole and ground cinnamon shall be free from mustiness, rancidity and other foreign odours and tastes when examined by sensory analysis. NOTE 1The flavour of cinnamon is initially sweet and fresh a
23、nd slightly aromatic. It also has a dry, “woody” mouth-feel. Indonesian and Vietnamese cinnamon generally have higher essential oil content than Ceylon and Chinese types. NOTE 2Methods of sensory analysis are described in BS 5929. 5.2 Freedom from contamination The cinnamon shall be free from living
24、 insects and mould growth when inspected visually. NOTEIt should be free in practical terms from dead 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 cinnamon The content of any fo
25、reign matter shall not exceed 0.5 % (m/m) when determined in accordance with BS 4585-1:1983. The content of any extraneous matter shall not exceed 2 % (m/m). 5.3.2 Ground cinnamon Ground cinnamon shall be free from visible extraneous matter when determined in accordance with BS 4585-1:1983. NOTEAn a
26、bnormal extraneous foreign matter content in ground cinnamon may be indicated by a high acid-insoluble ash (see 6.2). Licensed Copy: London South Bank University, London South Bank University, Fri Dec 08 13:49:37 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BS 7087-15:1993 2 BSI 11-1999 6 Chemical com
27、position NOTEFor information on trace metal contents in cinnamon see C.6. 6.1 Whole cinnamon The chemical composition shall be in accordance with Table 1. 6.2 Ground cinnamon The chemical composition of ground cinnamon shall be in accordance with Table 2. 7 Packing and storage To avoid condensation,
28、 a container that is permeable to air shall be used for packing and storing bulk material. NOTE 1Hessian or multi-ply paper sacks (sometimes plastics-lined) are most commonly used. Cinnamon quills are often stored in wooden chests, e.g. tea chests. NOTE 2Bulk material should be stored in a clean, dr
29、y, ventilated room, free from infestation and not exposed to direct sunlight. NOTE 3For 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 boxe
30、s. 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 BS 7087 by marking packs of cinnamon, the following information shall be marked. NOTE 1The same informat
31、ion may be incorporated in the suppliers contract documentation. a) For bulk material: 1) the name of the food, e.g. ground cinnamon; 2) the country of origin of the crop; 3) the net mass (in g or kg); 4) a statement regarding any special treatment, e.g. fumigation or irradiation; NOTE 2Reference sh
32、ould 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 7087-15 or BS 7087-15:1993.1) b) For retail material: 1) the name of the food; 2) the number of this Part of
33、 this British Standard, i.e. BS 7087-15 or BS 7087-15:1993.1) Table 1 Chemical composition of whole cinnamon Table 2 Chemical composition of ground cinnamon 1) Marking BS 7087-15 or BS 7087-15:1993 on or in relation to a product represents a manufacturers declaration of conformity, i.e. a claim by o
34、r 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
35、. ParameterRequirementMethod of test Total ash % (m/m) (on dry basis) max.7.0BS 4585-3:1981 Acid-insoluble ash % (m/m) (on dry basis) max.2.0BS 4585-9:1981 Moisture % (m/m) max.14.0BS 4585-2:1982 Volatile oil ml/100 g (on dry basis) min.0.4BS 4585-15:1985 ParameterRequirementMethod of test Total ash
36、 % (m/m) (on dry basis) max.7.0BS 4585-3:1981 Acid-insoluble ash % (m/m) (on dry basis) max.2.4BS 4585-9:1981 Moisture % (m/m) max.14.0BS 4585-2:1982 Volatile oil ml/100 g (on dry basis) min.0.3BS 4585-15:1985 Licensed Copy: London South Bank University, London South Bank University, Fri Dec 08 13:4
37、9:37 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BS 7087-15:1993 BSI 11-19993 Annex A (normative) Description of dried whole or ground cinnamon A.1 Whole cinnamon The following grades of whole cinnamon occur in descending order of quality. a) Cinnamon quills. These comprise scraped peel of the inner
38、bark of cinnamon shoots joined by overlaps filled with small pieces of bark. No corky outer bark is present. Cinnamon quills are usually sold in 75 mm to 150 mm lengths of diameter 5 mm to 17 mm. The colour is typically mid-tan to red-brown, depending on origin. b) Cinnamon quillings. These comprise
39、 broken quills see A.1 a). c) Cinnamon bark. This comprises broken pieces of cinnamon of a poorer quality with some outer bark present. Typically mid-tan to dark brown in colour, it is usually used for grinding. d) Cinnamon featherings. These comprise broken pieces of inner bark obtained from small
40、twigs and stalks. Typically dark brown in colour, it is usually used for grinding and is usually a residue from quills. e) Cinnamon chips. These comprise unpeelable bark of cinnamon obtained by scraping or beating the shoots. A.2 Ground cinnamon Ground cinnamon is produced by grinding whole cinnamon
41、 (see A.1) with no additions. The colour of the ground material varies from tan or mid-brown to reddish brown, depending on origin. A.3 Origins of cinnamon Commonly traded origins of cinnamon are as follows: Madagascar, Seychelles, Sri Lanka, China, Indonesia, Vietnam, India, Taiwan. Annex B (normat
42、ive) 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 conforming to BS 410:1986, grinding the test sample as
43、necessary in accordance with BS 4540-2:1982. Annex C (informative) Additional information C.1 General Further requirements may be specified in purchase contracts for all types of cinnamon. They are generally relevant to the ultimate use of the spice. Those commonly used are given in C.2 to C.5. C.2
44、Bulk index The bulk index (used to assess 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 quoted for ground cinnamon. It is expressed generally as the percentage by mass of material that passes through
45、a specified test sieve conforming to 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 8. C.5 Infestation Cinnamon is not
46、often prone to infestation. In cases of infestation, bromomethane (methyl bromide) fumigation with subsequent cleaning/shifting if necessary is efficient. C.6 Trace metals Levels of lead and arsenic in herbs and spices are currently controlled by the Lead in Food Regulations 1979 (SI 1979 No. 1254)
47、2 and the Arsenic in Food Regulations 1959 (SI 1959 No. 831) 3 respectively. The recommended levels of copper and zinc are given in the Survey of copper and zinc in food (1981) 4. The levels are given in Table C.1. Table C.1 Levels for trace metals Trace metalMaximum level (dry basis) mg/kg Arsenic
48、Copper Lead Zinc 5 20 10 50 NOTEStatutory 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 13:49:37 GMT+00:00 2006, Uncontrolled Copy, (c) BSI 4 blank Licensed Copy: Lo
49、ndon South Bank University, London South Bank University, Fri Dec 08 13:49:37 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BS 7087-15:1993 BSI 11-1999 List of references(see clause 2) 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, Methods of sampling. BS 4540-2:1982, Method for preparation of a ground sample for analysis. BS 4585, Methods of test for spices and condiments. BS 4585-1:1983, Determination of extraneo