ISO 930:1997

Spices and condiments — Determination of acid-insoluble ash

Épices — Détermination des cendres insolubles dans l'acide

La présente Norme internationale prescrit une méthode pour la détermination des cendres d'épices insolubles dans l'acide.

Začimbe - Določevanje v kislini netopnega pepela

General Information

• Status: Published
• Publication Date: 03-Dec-1997
• ICS: 67.220.10 - Spices and condiments
• Technical Committee: ISO/TC 34/SC 7 - Spices, culinary herbs and condiments
• Drafting Committee: ISO/TC 34/SC 7 - Spices, culinary herbs and condiments
• Current Stage: 9093 - International Standard confirmed
• Start Date: 15-Oct-2024
• Completion Date: 14-Feb-2026
• Ref Project: SIST ISO 930:1998 - Spices and condiments -- Determination of acid-insoluble ash

Relations

• Revised: SIST ISO 930:1997 - Spices and condiments -- Determination of acid-insoluble ash
• Effective Date: 12-May-2008
• Revises: ISO 930:1980 - Spices and condiments — Determination of acid-insoluble ash
• Effective Date: 15-Apr-2008

Overview

ISO 930:1997 - Spices and Condiments - Determination of Acid-Insoluble Ash is an international standard set by ISO to specify a method for measuring the acid-insoluble ash content in spices and condiments. Acid-insoluble ash is a key quality indicator for assessing the purity and cleanliness of spices and dried culinary herbs. This standard helps manufacturers, laboratories, and regulatory agencies ensure that spices and condiments meet international quality and safety benchmarks.

Key Topics

• Acid-Insoluble Ash Definition: Acid-insoluble ash is that portion of total ash (remaining after complete incineration) which is not soluble in hydrochloric acid. It is expressed as a percentage by mass.
• Applicability: The procedure applies to most spices and condiments. Due to the variability in spice and herb types, adjustments to this method may be necessary in some cases.
• Principle of Method: The method involves incinerating the sample to obtain total ash (per ISO 928), treating the ash with hydrochloric acid, filtering, incinerating the residue, and weighing it to determine acid-insoluble ash.
• Laboratory Practice: Requires high-quality reagents, precise laboratory apparatus (e.g., muffle furnace at 550°C, analytical balance to 0.0001 g), and strict procedural adherence.
• Reporting: Results are expressed as a percentage, and test reports must detail the method and any deviations or factors influencing the result.

Applications

• Quality Control: Food manufacturers use ISO 930:1997 to verify that their spices, seasonings, and condiments are free from excessive contamination by sandy or siliceous matter, which appears as acid-insoluble ash.
• Regulatory Compliance: Regulatory bodies may require acid-insoluble ash tests for imported or locally produced spices to adhere to food safety and labeling standards.
• Product Development: R&D laboratories apply this method to benchmark new products or to compare the purity of different sources of raw materials.
• Supplier Auditing: Food companies and auditors use the standard as part of supplier verification programs for spice processors and exporters.

Related Standards

• ISO 928:1997 - Spices and condiments - Determination of total ash: Closely linked to ISO 930, this standard details the initial step of ash determination before acid treatment.
• ISO 3696:1987 - Water for analytical laboratory use - Specification and test methods: This specifies the grade of water to be used for reagents and processes in ISO 930.
• Food Safety and Quality Standards: Many national and regional food safety regulations refer to acid-insoluble ash content as a criterion for spice imports and sales.
• Other ISO Spices Standards: ISO/TC 34/SC 7 develops various testing and specification standards for spices, herbs, and condiments.

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Keywords: ISO 930:1997, acid-insoluble ash, spices, condiments, ash determination, quality control, food safety, laboratory analysis, international standard, testing method, food products, agricultural products, regulatory compliance.

Practical Value: Adhering to ISO 930:1997 supports transparent, comparable, and reliable determination of acid-insoluble ash across the global spice trade, promoting food safety and consumer confidence.

Standards Content (Sample)

SLOVENSKI STANDARD
01-april-1998
=DþLPEH'RORþHYDQMHYNLVOLQLQHWRSQHJDSHSHOD
Spices and condiments -- Determination of acid-insoluble ash
Épices -- Détermination des cendres insolubles dans l'acide
Ta slovenski standard je istoveten z: ISO 930:1997
ICS:
67.220.10 =DþLPEH Spices and condiments
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

INTERNATIONAL ISO
STANDARD 930
Second edition
1997-12-15
Spices and condiments — Determination of
acid-insoluble ash
Épices — Détermination des cendres insolubles dans l'acide
A
Reference number
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.
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.
International Standard ISO 930 was prepared by Technical Committee ISO/TC 34, Agricultural food products,
Subcommittee SC 7, Spices and condiments.
This second edition cancels and replaces the first edition (ISO 930:1980), which has been technically revised.
Annex A of this International Standard is for information only.
©  ISO 1997
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced
or utilized in any form or by any means, electronic or mechanical, including photocopying and
microfilm, without permission in writing from the publisher.
International Organization for Standardization
Case postale 56 • CH-1211 Genève 20 • Switzerland
Internet [e-mail]
X.400 c=ch; a=400net; p=iso; o=isocs; s=central
Printed in Switzerland
ii
©
ISO ISO 930:1997(E)
Introduction
This International Standard is applicable to most spices and condiments. In view of the number and variety of such
products, however, it may be necessary in particular cases to modify the method or even to choose a more suitable
method.
Such modifications and other methods will be indicated in the International Standards giving specifications for the
spices and condiments in question.
iii
INTERNATIONAL STANDARD  © ISO ISO 930:1997(E)
Spices and condiments — Determination of acid-insoluble ash
1 Scope
This International Standard specifies a method for the determination of acid-insoluble ash from spices and
condiments.
2 Normative references
The following standards contain provisions which, through reference in this text, constitute provisions of this
International Standard. At 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 ISO maintain
registers of currently valid International Standards.
ISO 928:1997, Spices and condiments — Determination of total ash.
ISO 3696:1987, Water for analytical laboratory use — Specification and test methods.
3 Definition
For the purposes of this International Standard, the following definition applies.
3.1
acid-insoluble ash of spices and condiments
that part of the total ash remaining after treatment wit
...

INTERNATIONAL ISO
STANDARD 930
Second edition
1997-12-15
Spices and condiments — Determination of
acid-insoluble ash
Épices — Détermination des cendres insolubles dans l'acide
A
Reference number
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.
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.
International Standard ISO 930 was prepared by Technical Committee ISO/TC 34, Agricultural food products,
Subcommittee SC 7, Spices and condiments.
This second edition cancels and replaces the first edition (ISO 930:1980), which has been technically revised.
Annex A of this International Standard is for information only.
©  ISO 1997
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced
or utilized in any form or by any means, electronic or mechanical, including photocopying and
microfilm, without permission in writing from the publisher.
International Organization for Standardization
Case postale 56 • CH-1211 Genève 20 • Switzerland
Internet [e-mail]
X.400 c=ch; a=400net; p=iso; o=isocs; s=central
Printed in Switzerland
ii
©
ISO ISO 930:1997(E)
Introduction
This International Standard is applicable to most spices and condiments. In view of the number and variety of such
products, however, it may be necessary in particular cases to modify the method or even to choose a more suitable
method.
Such modifications and other methods will be indicated in the International Standards giving specifications for the
spices and condiments in question.
iii
INTERNATIONAL STANDARD  © ISO ISO 930:1997(E)
Spices and condiments — Determination of acid-insoluble ash
1 Scope
This International Standard specifies a method for the determination of acid-insoluble ash from spices and
condiments.
2 Normative references
The following standards contain provisions which, through reference in this text, constitute provisions of this
International Standard. At 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 ISO maintain
registers of currently valid International Standards.
ISO 928:1997, Spices and condiments — Determination of total ash.
ISO 3696:1987, Water for analytical laboratory use — Specification and test methods.
3 Definition
For the purposes of this International Standard, the following definition applies.
3.1
acid-insoluble ash of spices and condiments
that part of the total ash remaining after treatment with hydrochloric acid under the conditions specified in this
International Standard, expressed as a percentage by mass
4 Principle
Treatment of the total ash, obtained as described in ISO 928, with hydrochloric acid, filtration, incineration and
weighing of the residue.
5 Reagents
All reagents shall be of a recognized analytical quality. Use water in accordance with grade 3 of ISO 3696.
5.1  Dilute hydrochloric acid (ρ = 1,045 g/ml to 1,050 g/ml), percentage by mass about 10 %.
5.2  Silver
...

NORME ISO
INTERNATIONALE 930
Deuxième édition
1997-12-15
Épices — Détermination des cendres
insolubles dans l'acide
Spices and condiments — Determination of acid-insoluble ash
A
Numéro de référence
Avant-propos
L'ISO (Organisation internationale de normalisation) est une fédération mondiale d'organismes nationaux de
normalisation (comités membres de l'ISO). L'élaboration des Normes internationales est en général confiée aux
comités techniques de l'ISO. Chaque comité membre intéressé par une étude a le droit de faire partie du comité
technique créé à cet effet. Les organisations internationales, gouvernementales et non gouvernementales, en
liaison avec l'ISO participent également aux travaux. L'ISO collabore étroitement avec la Commission
électrotechnique internationale (CEI) en ce qui concerne la normalisation électrotechnique.
Les projets de Normes internationales adoptés par les comités techniques sont soumis aux comités membres pour
vote. Leur publication comme Normes internationales requiert l'approbation de 75 % au moins des comités
membres votants.
La Norme internationale ISO 930 a été élaborée par le comité technique ISO/TC 34, Produits agricoles alimentaires,
sous-comité SC 7, Épices.
Cette deuxième édition annule et remplace la première édition (ISO 930:1980), dont elle constitue une révision
technique.
L’annexe A de la présente Norme internationale est donnée uniquement à titre d’information.
©  ISO 1997
Droits de reproduction réservés. Sauf prescription différente, aucune partie de cette publi-
cation ne peut être reproduite ni utilisée sous quelque forme que ce soit et par aucun pro-
cédé, électronique ou mécanique, y compris la photocopie et les microfilms, sans l'accord
écrit de l'éditeur.
Organisation internationale de normalisation
Case postale 56 • CH-1211 Genève 20 • Suisse
Internet [e-mail]
X.400 c=ch; a=400net; p=iso; o=isocs; s=central
Imprimé en Suisse
ii
©
ISO ISO 930:1997(F)
Introduction
La présente Norme internationale est applicable à la majorité des épices. Toutefois, en raison du nombre et de la
diversité de celles-ci, il peut être nécessaire, dans des cas particuliers, d'apporter certaines modifications à la
méthode ou même de choisir une autre méthode plus appropriée.
Ces modifications et ces autres méthodes seront indiquées dans les Normes internationales propres aux
spécifications des épices considérées.
iii
NORME INTERNATIONALE  © ISO ISO 930:1997(F)
Épices — Détermination des cendres insolubles dans l'acide
1 Domaine d'application
La présente Norme internationale prescrit une méthode pour la détermination des cendres d’épices insolubles dans
l'acide.
2 Références normatives
Les normes suivantes contiennent des dispositions qui, par suite de la référence qui en est faite, constituent des
dispositions valables pour la présente Norme internationale. Au moment de la publication, les éditions indiquées
étaient en vigueur. Toute norme est sujette à révision et les parties prenantes des accords fondés sur la présente
Norme internationale sont invitées à rechercher la possibilité d'appliquer les éditions les plus récentes des normes
indiquées ci-après. Les membres de la CEI et de l'ISO possèdent le registre des Normes internationales en vigueur
à un moment donné.
ISO 928:1997, Épices � Détermination des cendres totales.
ISO 3696:1987, Eau pour laboratoire à usage analytique � Spécification et méthodes d'essai.
3 Définitions
Pour les besoins de la présente Norme internationale, la définition suivante s'applique.
3.1
cendres d’épices insolubles dans l'acide
partie des cendres totales restant après traitement à l'acide chlorhydrique, dans les conditions spécifiées dans la
présente Norme internationale, exprimée en pourcentage en masse
4 Principe
Traitement des cendres totales obtenues selon l'ISO 928 avec de l'acide chlorhydrique, filtration, incinération et
pesée du résidu.
© ISO
5 Réactifs
Tous les réactifs doivent être de qualité analytique reconnue. Utiliser uniquement de l'eau de qualité 3
conformément à l'ISO 3696.
5.1  Acide chlorhydrique (r = 1,045 g/ml à 1,050 g/ml), solution à environ 10 % en masse.
5.2  N
...