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1、BRITISH STANDARD BS 7390:1990 ISO 6079:1990 Specification for Instant tea Licensed Copy: London South Bank University, London South Bank University, Fri Dec 08 13:52:06 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BS 7390:1990 This British Standard, having been prepared under the direction of the Agri
2、culture and Food Standards Policy Committee, was published under the authority of the Board of BSI and comes into effect on 30 November 1990 BSI 01-2000 The following BSI references relate to the work on this standard: Committee reference AFC/8 Draft for comment 79/53568 DC ISBN 0 580 19216 4 Commit
3、tees 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/8, upon which the following bodies were represented: Campden Food and Drink Research Association Department of T
4、rade and Industry (Laboratory of the Government Chemist) Ministry of Agriculture, Fisheries and Food Natural Resources Institute Tea Producers Association United Kingdom Tea Association Amendments issued since publication Amd. No.DateComments Licensed Copy: London South Bank University, London South
5、 Bank University, Fri Dec 08 13:52:06 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BS 7390:1990 BSI 01-2000i Contents Page Committees responsibleInside front cover National forewordii Introduction1 1Scope1 2Normative references1 3Definition1 4Sampling1 5Chemical characteristics1 6Test methods2 7Markin
6、g2 Table 1 Requirements for chemical characteristics of instant tea in solid form2 Publication(s) referred toInside back cover Licensed Copy: London South Bank University, London South Bank University, Fri Dec 08 13:52:06 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BS 7390:1990 ii BSI 01-2000 Nationa
7、l foreword This British Standard has been prepared under the direction of the Agriculture and Food Standards Policy Committee. It implements an agreement, to which the UK was a party, reached in Subcommittee 8, Tea, of Technical Committee TC 34, Agricultural food products, of the International Organ
8、ization for Standardization (ISO). The UK also provides the secretariat for the Subcommittee. This British Standard is identical with ISO 6079:1990 “Instant tea in solid form Specification”. A British Standard does not purport to include all the necessary provisions of a contract. Users of British S
9、tandards are responsible for their correct application. Compliance with a British Standard does not of itself confer immunity from legal obligations. Cross-references International StandardCorresponding British Standard BS 6986 Analysis of instant tea ISO 6770:1982Part 2:1988 Methods for determinati
10、on of free-flow and compacted bulk densities (Identical) ISO 7513:1990Part 3:1990 Method for determination of moisture content (loss in mass at 103 C) (Identical) ISO 7514:1990Part 4:1990 Method for determination of total ash (Identical) ISO 7516:1984Part 1:1988 Methods of sampling (Identical) Summa
11、ry of pages This document comprises a front cover, an inside front cover, pages i and ii, pages 1 and 2, 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 fr
12、ont cover. Licensed Copy: London South Bank University, London South Bank University, Fri Dec 08 13:52:06 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BS 7390:1990 BSI 01-20001 Introduction Products derived from varieties of tea of the species Camellia sinensis (Linnaeus) O. Kuntze, intended to be use
13、d for the preparation of a beverage, are available in a variety of forms. Some incorporate in their formulation flavouring materials which are not normally present in tea, such as lemon, mint, jasmine, etc., and significant quantities of non-tea carbohydrates. The various products exhibit different
14、characteristics so that, for the purposes of specifying requirements, it is necessary to deal separately with each type of product. Most instant tea is produced in solid form but current production also includes other types of instant tea such as liquid tea concentrates and semi-solid frozen product
15、s (“slushes”). Specifications for these other types of instant tea will be prepared if the need arises. Although substances such as caffeine and polyphenolic compounds are characteristic of tea, there is insufficient information on their roles and on their methods of determination to justify their i
16、nclusion in this International Standard at present. Instant tea exhibits a number of variable physical characteristics which can be controlled during manufacture. This variability permits the manufacture of different products to meet the consumers needs and tastes. Bulk density and flowability are,
17、for technical reasons, of particular concern to the packer, who is the last party in the chain between the producer and the consumer able to exercise control over the physical characteristics of the product. It is appropriate, therefore, that these characteristics of the product are left for agreeme
18、nt between the supplier and the packer. 1 Scope This International Standard specifies requirements for instant tea in solid form. It does not apply to a) instant tea containing non-tea carbohydrates as bulking/filling agents (normally referred to as “filled instant tea”); b) preparations of instant
19、tea containing added aromatic material unless these are derived exclusively from the plant Camellia sinensis; c) decaffeinated instant tea. 2 Normative references The following standards contain provisions which, through reference in this text, constitute provisions of this International Standard. A
20、t the time of publication, the editions indicated were valid. All standards are subject to revision, and parties to agreements based on this International Standard are encouraged to investigate the possibility of applying the most recent editions of the standards indicated below. Members of IEC and
21、ISO maintain registers of currently valid International Standards. ISO 7513:1990, Instant tea in solid form Determination of moisture content (loss in mass at 103 C). ISO 7514:1990, Instant tea in solid form Determination of total ash. ISO 7516:1984, Instant tea in solid form Sampling. 3 Definition
22、For the purposes of this International Standard, the following definition applies. instant tea in solid form dried water-dispersible solids obtained by aqueous extraction by an acceptable process of the leaves, buds and stems, and of materials derived therefrom, of those varieties of the species Cam
23、ellia sinensis (Linnaeus) O. Kuntze exclusively which are known to be suitable for making tea for consumption as a beverage, and the residue, if any, of permitted process aids and permitted food additives 4 Sampling Sampling shall have been carried out in accordance with ISO 7516. 5 Chemical charact
24、eristics Instant tea in solid form shall comply with the requirements given in Table 1. Instant tea in solid form shall comply with the requirements of relevant legislation dealing with food additives and process aids and their residues, if any, in the product. NOTE 1The colour and clarity of the li
25、quor prepared from instant tea in solid form and the methods of determining them are subject to agreement between the supplier and the packer. Licensed Copy: London South Bank University, London South Bank University, Fri Dec 08 13:52:06 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BS 7390:1990 2 BSI
26、01-2000 NOTE 2Requirements for free-flow and compacted bulk densities, and for flowability, are subject to agreement between the supplier and the packer. Test methods for determination of the free-flow and compacted bulk densities are given in ISO 6770:1982, Instant tea Determination of free-flow an
27、d compacted bulk densities. Table 1 Requirements for chemical characteristics of instant tea in solid form 6 Test methods The samples of instant tea shall have been analysed to ensure conformity with the requirements of this International Standard using the test methods specified in the Internationa
28、l Standards referred to in Table 1. 7 Marking The packages of instant tea shall be marked in accordance with any relevant legal requirements. NOTE 3The packages may carry additional marking as required by the packer or any other organization responsible for marketing the instant tea. CharacteristicR
29、equirementTest method Moisture content, % (m/m) max. 6ISO 7513 Total ash, % (m/m) max., on dry basis 20ISO 7514 Licensed Copy: London South Bank University, London South Bank University, Fri Dec 08 13:52:06 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BS 7390:1990 BSI 01-2000 Publication(s) referred t
30、o See national foreword. Licensed Copy: London South Bank University, London South Bank University, Fri Dec 08 13:52:06 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BS 7390:1990 ISO 6079:1990 BSI 389 Chiswick High Road London W4 4AL BSI British Standards Institution BSI is the independent national bod
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39、etails are to be used for any other purpose than implementation then the prior written permission of BSI must be obtained. If permission is granted, the terms may include royalty payments or a licensing agreement. Details and advice can be obtained from the Copyright Manager. Tel: 020 8996 7070. Licensed Copy: London South Bank University, London South Bank University, Fri Dec 08 13:52:06 GMT+00:00 2006, Uncontrolled Copy, (c) BSI