EN ISO 7540:2010
(Main)Ground paprika (Capsicum annuum L.) - Specification (ISO 7540:2006)
Ground paprika (Capsicum annuum L.) - Specification (ISO 7540:2006)
ISO 7540:2006 defines the requirements for ground paprika.
A method for the determination of the moisture content of ground paprika is given in Annex A. Recommendations relative to storage and transport conditions are given in Annex B. A list of terms used in different countries for paprika (Capsicum annuum L.) is given in Annex C.
This International Standard is not applicable to ground chillies and capsicums.
Gemahlener (pulverisierter) Paprika (Capsicum annuum L.) - Spezifikation (ISO 7540:2006)
Diese Internationale Norm legt die Anforderungen für gemahlenen Paprika fest.
Ein Verfahren zur Bestimmung des Feuchtigkeitsgehalts von gemahlenem Paprika wird in Anhang A angegeben.
Empfehlungen, bezüglich der Bedingungen von Lagerung und Transport, sind in Anhang B
angegeben. Eine Liste der Begriffe, die in verschiedenen Ländern für Paprika (Capsicum annuum L.)
verwendet werden, ist in Anhang C angegeben.
Diese Internationale Norm gilt nicht für gemahlene Chilies und Paprika und andere Capsicum-Varietäten
außer Capsicum annuum L.
ANMERKUNG Spezifikationen für gemahlene Chilies und Paprika werden in ISO 972 angegeben.
Paprika (Capsicum annuum L.) en poudre - Spécifications (ISO 7540:2006)
L'ISO 7540:2006 spécifie les exigences du paprika en poudre.
Une méthode permettant la détermination de la teneur en eau du paprika en poudre est donnée dans l'Annexe A. Des recommandations relatives aux conditions d'entreposage et de transport sont données dans l'Annexe B. Une liste de termes employés dans différents pays pour le paprika (Capsicum annuum L.) est donnée dans l'Annexe C.
L'ISO 7540:2006 ne s'applique ni aux piments forts ni aux piments «enragés» en poudre.
Mleta paprika (v prahu) (Capsicum annuum L.) - Specifikacija (ISO 7540:2006)
Ta mednarodni standard določa zahteve za mleto papriko (v prahu). Metoda za določevanje vlage mlete paprike je podana v dodatku A. Priporočila, povezana z skladiščenjem in prevozom, so podana v dodatku B. Seznam izrazov za papriko (Capsicum annuum L.), uporabljenih v različnih državah, je podan v dodatku C. Ta mednarodni standard ne velja za mlete čilije in paprike. OPOMBA Specifikacije za mlete čilije in paprike so podani v ISO 972.
General Information
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Standards Content (Sample)
SLOVENSKI STANDARD
01-september-2010
Mleta paprika (v prahu) (Capsicum annuum L.) - Specifikacija (ISO 7540:2006)
Ground paprika (Capsicum annuum L.) - Specification (ISO 7540:2006)
Gemahlener (pulverisierter) Paprika (Capsicum annuum L.) - Spezifikation (ISO
7540:2006)
Paprika (Capsicum annuum L.) en poudre - Spécifications (ISO 7540:2006)
Ta slovenski standard je istoveten z: EN ISO 7540:2010
ICS:
67.220.10 =DþLPEH Spices and condiments
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
EUROPEAN STANDARD
EN ISO 7540
NORME EUROPÉENNE
EUROPÄISCHE NORM
February 2010
ICS 67.220.10
English Version
Ground paprika (Capsicum annuum L.) - Specification (ISO
7540:2006)
Paprika (Capsicum annuum L.) en poudre - Spécifications Gemahlener (pulverisierter) Paprika (Capsicum annuum L.)
(ISO 7540:2006) - Spezifikation (ISO 7540:2006)
This European Standard was approved by CEN on 31 January 2010.
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 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 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, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION
EUROPÄISCHES KOMITEE FÜR NORMUNG
Management Centre: Avenue Marnix 17, B-1000 Brussels
© 2010 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN ISO 7540:2010: E
worldwide for CEN national Members.
Contents Page
Foreword .3
Foreword
The text of ISO 7540:2006 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 7540:2010.
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 August 2010, and conflicting national standards shall be withdrawn at
the latest by August 2010.
Attention is drawn to the possibility that some of the elements of this document may be the subject of patent
rights. CEN [and/or CENELEC] shall not be held responsible for identifying any or all such patent rights.
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, Romania, Slovakia, Slovenia, Spain,
Sweden, Switzerland and the United Kingdom.
Endorsement notice
The text of ISO 7540:2006 has been approved by CEN as a EN ISO 7540:2010 without any modification.
INTERNATIONAL ISO
STANDARD 7540
Second edition
2006-11-01
Ground paprika (Capsicum annuum L.) —
Specification
Paprika (Capsicum annuum L.) en poudre — Spécifications
Reference number
ISO 7540:2006(E)
©
ISO 2006
ISO 7540:2006(E)
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ii © ISO 2006 – All rights reserved
ISO 7540:2006(E)
Contents Page
Foreword. iv
Introduction . v
1 Scope . 1
2 Normative references . 1
3 Terms and definitions. 1
4 Specifications. 2
4.1 Description . 2
4.2 Taste and odour. 2
4.3 Presence of insects, moulds, etc. . 3
4.4 Extraneous matter . 3
4.5 Adulterants . 3
4.6 Quality categories. 3
5 Test methods. 4
6 Contaminants . 4
7 Hygienic requirements . 4
8 Packaging, marking or labelling. 4
8.1 Packaging . 4
8.2 Marking . 4
Annex A (normative) Determination of moisture content. 6
Annex B (informative) Recommendations relating to storage and transport conditions. 9
Annex C (informative) Selected list of common names for Capsicum annuum L. in different
languages . 10
Bibliography . 11
ISO 7540:2006(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.
International Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 2.
The main task of technical committees is to prepare International Standards. Draft International Standards
adopted by the technical committees are circulated to the member bodies for voting. Publication as an
International Standard requires approval by at least 75 % of the member bodies casting a vote.
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.
ISO 7540 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 7, Spices and
condiments.
This second edition cancels and replaces the first edition (ISO 7540:1984), which has been technically revised.
iv © ISO 2006 – All rights reserved
ISO 7540:2006(E)
Introduction
Paprika (Capsicum annuum L.) originates from South America. The plant arrived in Europe after the discovery
of the American continent (1492) and spread across the world in subsequent centuries.
Until the turn of the 19th century, the pungent ground (powdered) paprika was mainly known as a medicine.
Shepherds used it as a spice, and this use became wider when cultivation of the sweet (non-pungent)
varieties was developed.
Ground paprika plays an important role mainly in those countries where so-called fatty meals are preferred.
The taste and natural colouring compounds of ground paprika improve the hedonic value of this type of meal.
In addition, part of the natural carotene content of paprika is provitamin A, therefore the natural unsaturated oil
content has a heart stimulant effect and the pungent varieties promote digestion.
Food industries use ground paprika in large amounts when producing meat products such as salamis and
sausages. It is also used as a spice constituent of dried soups and is added to cheese, chips and spice
mixtures.
INTERNATIONAL STANDARD ISO 7540:2006(E)
Ground paprika (Capsicum annuum L.) — Specification
1 Scope
This International Standard defines the requirements for ground paprika.
A method for the determination of the moisture content of ground paprika is given in Annex A.
Recommendations relative to storage and transport conditions are given in Annex B. A list of terms used in
different countries for paprika (Capsicum annuum L.) is given in Annex C.
This International Standard is not applicable to ground chillies and capsicums.
NOTE Specifications for ground chillies and capiscums are given in ISO 972.
2 Normative references
The following referenced documents are indispensable for the application 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 928, Spices and condiments — Determination of total ash
ISO 930, Spices and condiments — Determination of acid-insoluble ash
ISO 1108, Spices and condiments — Determination of non-volatile ether extract
1)
ISO 7541, Ground (powdered) paprika — Determination of total natural colouring matter content
ISO 7542, Ground (powdered) paprika (Capsicum annuum Linnaeus) — Microscopical examination
ASTA Analytical Methods 21.3:1998, Pungency of Capsicums and Their Oleoresins (HPLC method)
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
3.1
extraneous matter
substances not belonging to the Capsicum annuum L. plant, and part of plants other than the fruits of
Capsicum annuum L.
3.2
additives
materials helping to maintain the original quality of the products without hazardous effect on human health
1) To be revised according to ASTA 21.3.
ISO 7540:2006(E)
3.3
adulterants
materials added to improve the low quality of the product or to mask its defects
EXAMPLES Natural and artificial colouring agents, oleoresins, tomato powder, saccharin.
4 Specifications
4.1 Descri
...
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