EN ISO 7301:2022
(Main)Rice - Specification (ISO 7301:2021)
Rice - Specification (ISO 7301:2021)
This document establishes the minimum specifications for rice (Oryza sativa L.) that is subject to international trade. It is applicable to husked rice and milled rice (aromatic and not aromatic), parboiled or not, intended for direct human consumption. It does not apply to other products derived from rice nor to waxy rice (glutinous rice).
Reis - Anforderungen (ISO 7301:2021)
Dieses Dokument legt die Mindestanforderungen für Reis (Oryza sativa L.) fest, der international gehandelt wird. Es ist anwendbar für geschälten Reis und geschliffenen Reis (duftend und nicht duftend), parboiled oder nicht, der für den direkten menschlichen Verzehr bestimmt ist. Es ist nicht anwendbar für andere Produkte, die aus Reis hergestellt werden, oder für Wachsreis (Klebreis).
Riz - Spécifications (ISO 7301:2021)
Le présent document établit les spécifications minimales pour le riz (Oryza sativa L.) qui fait l’objet d’un commerce international. Il est applicable au riz décortiqué et au riz usiné (parfumés et non parfumés), étuvés ou non, destinés à l’alimentation humaine. Il ne s’applique pas à d’autres produits dérivés du riz, ni au riz gluant (riz glutineux).
Riž - Specifikacija (ISO 7301:2021)
Ta dokument določa minimalne specifikacije za riž (Oryza sativa L.), s katerim se trguje na mednarodnem tržišču. Uporablja se za oluščen in brušen riž (aromatičen in nearomatičen), (ne)predkuhan, namenjen ljudem za neposredno zaužitje. Ne uporablja se za druge proizvode iz riža ali za voščeni riž (glutenski riž).
General Information
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Standards Content (Sample)
SLOVENSKI STANDARD
01-januar-2023
Riž - Specifikacija (ISO 7301:2021)
Rice - Specification (ISO 7301:2021)
Reis - Anforderungen (ISO 7301:2021)
Riz - Spécifications (ISO 7301:2021)
Ta slovenski standard je istoveten z: EN ISO 7301:2022
ICS:
67.060 Žita, stročnice in proizvodi iz Cereals, pulses and derived
njih products
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
EN ISO 7301
EUROPEAN STANDARD
NORME EUROPÉENNE
November 2022
EUROPÄISCHE NORM
ICS 67.060
English Version
Rice - Specification (ISO 7301:2021)
Riz - Spécifications (ISO 7301:2021) Reis - Anforderungen (ISO 7301:2021)
This European Standard was approved by CEN on 30 October 2022.
CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this
European Standard the status of a national standard without any alteration. Up-to-date lists and bibliographical references
concerning such national standards may be obtained on application to the CEN-CENELEC Management Centre or to any CEN
member.
This European Standard exists in three official versions (English, French, German). A version in any other language made by
translation under the responsibility of a CEN member into its own language and notified to the CEN-CENELEC Management
Centre has the same status as the official versions.
CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia,
Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway,
Poland, Portugal, Republic of North Macedonia, Romania, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland, Türkiye and
United Kingdom.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION
EUROPÄISCHES KOMITEE FÜR NORMUNG
CEN-CENELEC Management Centre: Rue de la Science 23, B-1040 Brussels
© 2022 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN ISO 7301:2022 E
worldwide for CEN national Members.
Contents Page
European foreword . 3
European foreword
The text of ISO 7301:2021 has been prepared by Technical Committee ISO/TC 34 "Food products” of
the International Organization for Standardization (ISO) and has been taken over as EN ISO 7301:2022
by Technical Committee CEN/TC 338 “Cereal and cereal products” the secretariat of which is held by
AFNOR.
This European Standard shall be given the status of a national standard, either by publication of an
identical text or by endorsement, at the latest by May 2023, and conflicting national standards shall be
withdrawn at the latest by May 2023.
Attention is drawn to the possibility that some of the elements of this document may be the subject of
patent rights. CEN shall not be held responsible for identifying any or all such patent rights.
Any feedback and questions on this document should be directed to the users’ national standards body.
A complete listing of these bodies can be found on the CEN website.
According to the CEN-CENELEC Internal Regulations, the national standards organizations of the
following countries are bound to implement this European Standard: Austria, Belgium, Bulgaria,
Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland,
Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Republic of
North Macedonia, Romania, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland, Türkiye and the
United Kingdom.
Endorsement notice
The text of ISO 7301:2021 has been approved by CEN as EN ISO 7301:2022 without any modification.
INTERNATIONAL ISO
STANDARD 7301
Fourth edition
2021-06
Rice — Specification
Riz — Spécifications
Reference number
ISO 7301:2021(E)
©
ISO 2021
ISO 7301:2021(E)
© ISO 2021
All rights reserved. Unless otherwise specified, or required in the context of its implementation, no part of this publication may
be reproduced or utilized otherwise in any form or by any means, electronic or mechanical, including photocopying, or posting
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below or ISO’s member body in the country of the requester.
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Phone: +41 22 749 01 11
Email: copyright@iso.org
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Published in Switzerland
ii © ISO 2021 – All rights reserved
ISO 7301:2021(E)
Contents Page
Foreword .iv
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Specifications . 5
4.1 General, sensory and health specifications . 5
4.2 Physical and chemical specifications . 5
4.3 Minimum specifications subject to agreement . 6
5 Test methods . 6
6 Packaging . 7
Annex A (normative) Methods of analysis for rice specifications . 8
Annex B (normative) Determination of waxy rice in parboiled rice .18
Annex C (normative) Determination of stress-cracked kernel in non-parboiled rice .20
Bibliography .21
ISO 7301:2021(E)
Foreword
ISO (the International Organization for Standardization) is a worldwide federation of national standards
bodies (ISO member bodies). The work of preparing International Standards is normally carried out
through ISO technical committees. Each member body interested in a subject for which a technical
committee has been established has the right to be represented on that committee. International
organizations, governmental and non-governmental, in liaison with ISO, also take part in the work.
ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of
electrotechnical standardization.
The procedures used to develop this document and those intended for its further maintenance are
described in the ISO/IEC Directives, Part 1. In particular, the different approval criteria needed for the
different types of ISO documents should be noted. This document was drafted in accordance with the
editorial rules of the ISO/IEC Directives, Part 2 (see www .iso .org/ directives).
Attention is drawn to the possibility that some of the elements of this document may be the subject of
patent rights. ISO shall not be held responsible for identifying any or all such patent rights. Details of
any patent rights identified during the development of the document will be in the Introduction and/or
on the ISO list of patent declarations received (see www .iso .org/ patents).
Any trade name used in this document is information given for the convenience of users and does not
constitute an endorsement.
For an explanation of the voluntary nature of standards, the meaning of ISO specific terms and
expressions related to conformity assessment, as well as information about ISO's adherence to the
World Trade Organization (WTO) principles in the Technical Barriers to Trade (TBT), see www .iso .org/
iso/ foreword .html.
This document was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 4,
Cereals and pulses.
This fourth edition cancels and replaces the third edition (ISO 7301:2011), which has been technically
revised. The main changes compared with the previous edition are as follows:
— the terms and definitions have been updated;
— the method for the determination of the average length originally given in A.4.3.2 and A.4.3.3 has
been deleted, and a reference to ISO 11746 has been added.
Any feedback or questions on this document should be directed to the user’s national standards body. A
complete listing of these bodies can be found at www .iso .org/ members .html.
iv © ISO 2021 – All rights reserved
INTERNATIONAL STANDARD ISO 7301:2021(E)
Rice — Specification
1 Scope
This document establishes the minimum specifications for rice (Oryza sativa L.) that is subject to
international trade. It is applicable to husked rice and milled rice (aromatic and not aromatic), parboiled
or not, intended for direct human consumption. It does not apply to other products derived from rice
nor to waxy rice (glutinous rice).
2 Normative references
The following documents are referred to in the text in such a way that some or all of their content
constitutes requirements of this document. For dated references, only the edition cited applies. For
undated references, the latest edition of the referenced document (including any amendments) applies.
ISO 712, Cereals and cereal products — Determination of moisture content — Reference method
ISO 11746, Rice — Determination of biometric characteristics of kernels
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
ISO and IEC maintain terminological databases for use in standardization at the following addresses:
— ISO Online browsing platform: available at https:// www .iso .org/ obp
— IEC Electropedia: available at http:// www .electropedia .org/
3.1
paddy
paddy rice
rough rice
rice retaining its husk after threshing
3.2
husked rice
brown rice
cargo rice
paddy (3.1) from which only the husk has been removed
Note 1 to entry: The processes of husking and handling can result in some loss of bran.
3.3
milled rice
white rice
husked rice (3.2) from which some or all of the bran and embryo have been removed by mechanical
milling
3.4
parboiled rice
rice subjected to a hydrothermical treatment so that the starch is fully gelatinized, followed by a drying
process
ISO 7301:2021(E)
3.5
parboiled milled rice
milled rice (3.3) obtained from paddy (3.1) or husked rice (3.2) subjected to a hydrothermical treatment
so that the starch is fully gelatinized, followed by a drying process
3.6
parboiled husked rice
husked rice (3.2) obtained from paddy (3.1) subjected to a hydrothermical treatment so that the starch
is fully gelatinized, followed by a drying process
3.7
waxy rice
glutinous rice
varieties of rice whose kernels have a white and opaque appearance
Note 1 to entry: The starch of waxy rice contains an extremely low level of amylose, consisting almost entirely of
amylopectin. The kernels have a tendency to stick together after cooking.
3.8
aromatic rice
variety of rice releasing a particular aroma (e.g. roasted nuts, popcorn) that increases during cooking
3.9
entire kernel
husked or milled kernel without any broken part
3.10
whole kernel
husked or milled kernel with a length greater than or equal to nine-tenths of the average length (3.17)
of an entire kernel (3.9)
Note 1 to entry: See Figure 1.
Key
1 whole kernel (3.10) 5 head rice (3.11)
2 large broken kernel (3.13) 6 broken kernel (3.12)
3 medium broken kernel (3.14) 7 chip (3.16)
4 small broken kernel (3.15) average length (3.17)
L
Figure 1 — Size of kernel, broken kernel and chip
2 © ISO 2021 – All rights reserved
ISO 7301:2021(E)
3.11
head rice
whole kernel (3.10) or part of a kernel with a length greater than or equal to three-quarters of the
average length (3.17) of an entire kernel (3.9)
Note 1 to entry: See Figure 1.
3.12
broken kernel
part of a kernel with a length less than three-quarters of the average length (3.17) of an entire kernel
(3.9) but which does not pass through a test sieve with round apertures having a diameter of 1,4 mm
3.13
large broken kernel
part of a kernel with a length less than three-quarters of but greater than one-half of the average length
(3.17) of an e
...
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