ISO 7540:2020
(Main)Spices and condiments — Ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.) — Specifications
Spices and condiments — Ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.) — Specifications
This document specifies requirements for ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.). Recommendations relating to storage and transport conditions are given in Annex A. A list of terms used in different countries for paprika is given in Annex B. This document does not apply to ground chillies and other species of capsicums. NOTE Specifications for ground chillies and capsicums are given in ISO 972.
Épices et condiments — Paprika doux et fort en poudre (Capsicum annuum L. et Capsicum frutescens L.) — Spécifications
Le présent document spécifie les exigences du paprika doux et fort en poudre (Capsicum annuum L. et Capsicum frutescens L.). Des recommandations relatives aux conditions d'entreposage et de transport sont données dans l'Annexe A. Une liste de termes employés dans différents pays pour le paprika est donnée dans l'Annexe B. Le présent document ne s'applique ni aux piments forts ni aux autres espèces de capsicums en poudre. NOTE Les spécifications relatives aux piments forts et aux capsicums en poudre sont données dans l'ISO 972.
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INTERNATIONAL ISO
STANDARD 7540
Third edition
2020-07
Spices and condiments — Ground
sweet and hot paprika (Capsicum
annuum L. and Capsicum frutescens L.)
— Specifications
Épices et condiments — Paprika doux et fort en poudre (Capsicum
annuum L. et Capsicum frutescens L.) — Spécifications
Reference number
ISO 7540:2020(E)
©
ISO 2020
---------------------- Page: 1 ----------------------
ISO 7540:2020(E)
COPYRIGHT PROTECTED DOCUMENT
© ISO 2020
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
on the internet or an intranet, without prior written permission. Permission can be requested from either ISO at the address
below or ISO’s member body in the country of the requester.
ISO copyright office
CP 401 • Ch. de Blandonnet 8
CH-1214 Vernier, Geneva
Phone: +41 22 749 01 11
Email: copyright@iso.org
Website: www.iso.org
Published in Switzerland
ii © ISO 2020 – All rights reserved
---------------------- Page: 2 ----------------------
ISO 7540:2020(E)
Contents Page
Foreword .iv
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Description . 2
4.1 Appearance . 2
4.2 Sensory characteristics . 2
5 Requirements . 2
5.1 General requirements . 2
5.2 Physical requirements . 2
5.2.1 Extraneous matter . 2
5.2.2 Sensory requirements . 2
5.3 Chemical requirements. 2
5.4 Hygienic requirements . 3
6 Sampling . 3
7 Test methods . 3
8 Packaging, marking or labelling . 3
8.1 Packaging . 3
8.2 Marking . 4
Annex A (informative) Recommendations relating to storage and transport conditions.5
Annex B (informative) Selected list of common names for Capsicum annuum L. in different
languages . 6
Bibliography . 7
© ISO 2020 – All rights reserved iii
---------------------- Page: 3 ----------------------
ISO 7540:2020(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 7,
Spices, culinary herbs and condiments, in collaboration with the European Committee for Standardization
(CEN) Technical Committee CEN/SS C01, Food Products, in accordance with the Agreement on technical
cooperation between ISO and CEN (Vienna Agreement).
This third edition cancels and replaces the second edition (ISO 7540:2006), which has been technically
revised. The main changes compared with the previous edition are as follows:
— an additional species, Capsicum frutescens L. has been added;
— the previous four categories have been replaced by sweet and hot paprika, and their physical and
chemical specifications have been modified;
— the normative references have been updated.
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 2020 – All rights reserved
---------------------- Page: 4 ----------------------
INTERNATIONAL STANDARD ISO 7540:2020(E)
Spices and condiments — Ground sweet and hot paprika
(Capsicum annuum L. and Capsicum frutescens L.) —
Specifications
1 Scope
This document specifies requirements for ground sweet and hot paprika (Capsicum annuum L. and
Capsicum frutescens L.).
Recommendations relating to storage and transport conditions are given in Annex A. A list of terms
used in different countries for paprika is given in Annex B.
This document does not apply to ground chillies and other species of capsic
...
NORME ISO
INTERNATIONALE 7540
Troisième édition
2020-07
Épices et condiments — Paprika doux
et fort en poudre (Capsicum annuum L.
et Capsicum frutescens L.) —
Spécifications
Spices and condiments — Ground sweet and hot paprika (Capsicum
annuum L. and Capsicum frutescens L.) — Specifications
Numéro de référence
ISO 7540:2020(F)
©
ISO 2020
---------------------- Page: 1 ----------------------
ISO 7540:2020(F)
DOCUMENT PROTÉGÉ PAR COPYRIGHT
© ISO 2020
Tous droits réservés. Sauf prescription différente ou nécessité dans le contexte de sa mise en œuvre, aucune partie de cette
publication ne peut être reproduite ni utilisée sous quelque forme que ce soit et par aucun procédé, électronique ou mécanique,
y compris la photocopie, ou la diffusion sur l’internet ou sur un intranet, sans autorisation écrite préalable. Une autorisation peut
être demandée à l’ISO à l’adresse ci-après ou au comité membre de l’ISO dans le pays du demandeur.
ISO copyright office
Case postale 401 • Ch. de Blandonnet 8
CH-1214 Vernier, Genève
Tél.: +41 22 749 01 11
E-mail: copyright@iso.org
Web: www.iso.org
Publié en Suisse
ii © ISO 2020 – Tous droits réservés
---------------------- Page: 2 ----------------------
ISO 7540:2020(F)
Sommaire Page
Avant-propos .iv
1 Domaine d’application . 1
2 Références normatives . 1
3 Termes et définitions . 1
4 Description . 2
4.1 Apparence . 2
4.2 Caractéristiques sensorielles . 2
5 Exigences . 2
5.1 Exigences générales . 2
5.2 Exigences physiques . 2
5.2.1 Matière étrangère . . 2
5.2.2 Exigences sensorielles . 3
5.3 Exigences chimiques . 3
5.4 Exigences en matière d’hygiène . 3
6 Échantillonnage . 3
7 Méthodes d’essai . 3
8 Emballage, marquage ou étiquetage. 4
8.1 Emballage . 4
8.2 Marquage . 4
Annexe A (informative) Recommandations relatives aux conditions d’entreposage et de
transport . 5
Annexe B (informative) Liste choisie de désignations communes de Capsicum annuum L.
dans différentes langues . 6
Bibliographie . 7
© ISO 2020 – Tous droits réservés iii
---------------------- Page: 3 ----------------------
ISO 7540:2020(F)
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 (IEC) en ce qui
concerne la normalisation électrotechnique.
Les procédures utilisées pour élaborer le présent document et celles destinées à sa mise à jour sont
décrites dans les Directives ISO/IEC, Partie 1. Il convient, en particulier, de prendre note des différents
critères d’approbation requis pour les différents types de documents ISO. Le présent document a été
rédigé conformément aux règles de rédaction données dans les Directives ISO/IEC, Partie 2 (voir www
.iso .org/ directives).
L’attention est attirée sur le fait que certains des éléments du présent document peuvent faire l’objet de
droits de propriété intellectuelle ou de droits analogues. L’ISO ne saurait être tenue pour responsable
de ne pas avoir identifié de tels droits de propriété et averti de leur existence. Les détails concernant
les références aux droits de propriété intellectuelle ou autres droits analogues identifiés lors de
l’élaboration du document sont indiqués dans l’Introduction et/ou dans la liste des déclarations de
brevets reçues par l’ISO (voir www .iso .org/ brevets).
Les appellations commerciales éventuellement mentionnées dans le présent document sont données
pour information, par souci de commodité, à l’intention des utilisateurs et ne sauraient constituer un
engagement.
Pour une explication de la nature volontaire des normes, la signification des termes et expressions
spécifiques de l’ISO liés à l’évaluation de la conformité, ou pour toute information au sujet de l’adhésion
de l’ISO aux principes de l’Organisation mondiale du commerce (OMC) concernant les obstacles
techniques au commerce (OTC), voir www .iso .org/ avant -propos.
Le présent document a été élaboré par le comité technique ISO/TC 34, Produits alimentaires, sous-
comité SC 7, Épices, herbes culinaires et condiments, en collaboration avec le comité technique CEN/
SS C01, Produits alimentaires, du Comité européen de normalisation (CEN), conformément à l’Accord sur
la coopération technique entre l’ISO et le CEN (Accord de Vienne).
Cette troisième édition annule et remplace la deuxième édition (ISO 7540:2006), qui a fait l’objet d’une
révision technique. Les principales modifications par rapport à l’édition précédente sont les suivantes :
— ajout d’une espèce supplémentaire, Capsicum frutescens L.;
— remplacement des quatre catégories précédentes par le paprika doux et le paprika fort et modification
de leurs caractéristiques physiques et chimiques;
— mise à jour des références normatives.
Il convient que l’utilisateur adresse tout retour d’information ou toute question concernant le présent
document à l’organisme national de normalisation de son pays. Une liste exhaustive desdits organismes
se trouve à l’adresse www .iso .org/ fr/ members .html.
iv © ISO 2020 – Tous droits réservés
---------------------- Page: 4 ----------------------
NORME INTERNATIONALE ISO 7540:2020(F)
Épices et condiments — Paprika doux et fort en poudre
(Capsicum annuum L. et Capsicum frutescens L.) —
Spécifications
1 Domaine d’application
Le présent document spécifie les exigences du paprika doux et fort en poudre (Capsicum annuum L. et
Capsicum frutescens L.).
Des recommandations relatives aux conditions d’entreposage et de transport sont données dans
l’Annexe A. Une liste de termes employés dans différents pays pour le paprika est donnée dans
l’Annexe B.
Le présent document ne s’applique ni aux piments forts ni aux autres espèces de capsicums en poudre.
NOTE Les spécifications relatives aux piment
...
FINAL
INTERNATIONAL ISO/FDIS
DRAFT
STANDARD 7540
ISO/TC 34/SC 7
Spices — Ground sweet and hot
Secretariat: BIS
paprika (Capsicum annuum L.
Voting begins on:
20200410 and Capsicum frutescens L.) —
Specifications
Voting terminates on:
20200605
Épices — Paprika doux et fort en poudre (Capsicum annuum L. et
Capsicum frutescens L.) — Spécifications
ISO/CEN PARALLEL PROCESSING
RECIPIENTS OF THIS DRAFT ARE INVITED TO
SUBMIT, WITH THEIR COMMENTS, NOTIFICATION
OF ANY RELEVANT PATENT RIGHTS OF WHICH
THEY ARE AWARE AND TO PROVIDE SUPPOR TING
DOCUMENTATION.
IN ADDITION TO THEIR EVALUATION AS
Reference number
BEING ACCEPTABLE FOR INDUSTRIAL, TECHNO
ISO/FDIS 7540:2020(E)
LOGICAL, COMMERCIAL AND USER PURPOSES,
DRAFT INTERNATIONAL STANDARDS MAY ON
OCCASION HAVE TO BE CONSIDERED IN THE
LIGHT OF THEIR POTENTIAL TO BECOME STAN
DARDS TO WHICH REFERENCE MAY BE MADE IN
©
NATIONAL REGULATIONS. ISO 2020
---------------------- Page: 1 ----------------------
ISO/FDIS 7540:2020(E)
COPYRIGHT PROTECTED DOCUMENT
© ISO 2020
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
on the internet or an intranet, without prior written permission. Permission can be requested from either ISO at the address
below or ISO’s member body in the country of the requester.
ISO copyright office
CP 401 • Ch. de Blandonnet 8
CH1214 Vernier, Geneva
Phone: +41 22 749 01 11
Fax: +41 22 749 09 47
Email: copyright@iso.org
Website: www.iso.org
Published in Switzerland
ii © ISO 2020 – All rights reserved
---------------------- Page: 2 ----------------------
ISO/FDIS 7540:2020(E)
Contents Page
Foreword .iv
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Description . 2
4.1 Appearance . 2
4.2 Sensory characteristics . 2
5 Requirements . 2
5.1 General requirements . 2
5.2 Physical requirements . 2
5.2.1 Extraneous matter . 2
5.2.2 Sensory requirements . 2
5.3 Chemical requirements. 2
5.4 Hygienic requirements . 3
6 Sampling . 3
7 Test methods . 3
8 Packaging, marking or labelling . 3
8.1 Packaging . 3
8.2 Marking . 4
Annex A (informative) Recommendations relating to storage and transport conditions.5
Annex B (informative) Selected list of common names for Capsicum annuum L. in different
languages . 6
Bibliography . 7
© ISO 2020 – All rights reserved iii
---------------------- Page: 3 ----------------------
ISO/FDIS 7540:2020(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 nongovernmental, 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 7,
Spices, culinary herbs and condiments, in collaboration with the European Committee for Standardization
(CEN) Technical Committee CEN/SS C01, Food Products, in accordance with the Agreement on technical
cooperation between ISO and CEN (Vienna Agreement).
This third edition cancels and replaces the second edition (ISO 7540:2006), which has been technically
revised. The main changes compared with the previous edition are as follows:
— an additional species, Capsicum frutescens L. has been added;
— the previous four categories have been replaced by sweet and hot paprika, and their physical and
chemical specifications have been modified;
— the normative references have been updated.
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 2020 – All rights reserved
---------------------- Page: 4 ----------------------
FINAL DRAFT INTERNATIONAL STANDARD ISO/FDIS 7540:2020(E)
Spices — Ground sweet and hot paprika (Capsicum
annuum L. and Capsicum frutescens L.) — Specifications
1 Scope
This document specifies requirements for ground sweet and hot paprika.
Recommendations relating to storage and transport conditions are given in Annex A. A list of terms
used in different countries for paprika is given in Annex B.
Thi
...
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