SIST ISO 5565-1:2000

Vanilla [Vanilla fragrans (Salisbury) Ames] -- Part 1: Specification

Vanille [Vanilla fragrans (Salisbury) Ames] -- Partie 1: Spécifications

La présente partie de l'ISO 5565 fixe les spécifications de la vanille appartenant aux espèces Vanilla fragrans (Salisbury) Ames syn. Vanilla planifolia Andrews.Elle est applicable à la vanille en gousses, à la vanille en vrac, à la vanille coupée et à la vanille en poudre. Elle n'est pas applicable aux extraits de vanille.NOTE : Cette vanille est connue commercialement sous diverses appellations associées à son origine géographique, à savoir: vanille Bourbon (de Madagascar, des Comores et de la Réunion), Indonésie, Mexique, Tonga, Inde, Chine, Ouganda.

Vanilija [Vanilla fragrans (Salisbury) Ames] - 1. del: Specifikacija

General Information

• Status: Published
• Publication Date: 30-Apr-2000
• ICS: 67.220.10 - Spices and condiments
• Technical Committee: KŽP - Agricultural food products
• Current Stage: 6060 - National Implementation/Publication (Adopted Project)
• Start Date: 01-May-2000
• Due Date: 01-May-2000
• Completion Date: 01-May-2000
• Ref Project: ISO 5565-1:1999 - Vanilla [Vanilla fragrans (Salisbury) Ames] — Part 1: Specification

Relations

• Revised: ISO 5565:1982 - Vanilla (Vanilla fragrans (Salisbury) Ames) — Specification
• Effective Date: 12-May-2008
• Revised: SIST ISO 5565:1997 - Vanilla (Vanilla fragrans (Salisbury) Ames) -- Specification
• Effective Date: 12-May-2008

Standards Content (Sample)

INTERNATIONAL ISO
STANDARD 5565-1
First edition
1999-12-15
Vanilla [Vanilla fragrans (Salisbury)
Ames] —
Part 1:
Specification
Vanille [Vanilla fragrans (Salisbury) Ames] —
Partie 1: Spécifications
Reference number
ISO 5565-1:1999(E)
©
ISO 1999

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ISO 5565-1:1999(E)
PDF disclaimer
This PDF file may contain embedded typefaces. In accordance with Adobe's licensing policy, this file may be printed or viewed but shall not
be edited unless the typefaces which are embedded are licensed to and installed on the computer performing the editing. In downloading
this file, parties accept therein the responsibility of not infringing Adobe's licensing policy. The ISO Central Secretariat accepts no liability in
this area.
Adobe is a trademark of Adobe Systems Incorporated.
Details of the software products used to create this PDF file can be found in the General Info relative to the file; the PDF-creation
parameters were optimized for printing. Every care has been taken to ensure that the file is suitable for use by ISO member bodies. In the
unlikely event that a problem relating to it is found, please inform the Central Secretariat at the address given below.
© ISO 1999
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 either ISO at the address below or ISO's member body
in the country of the requester.
ISO copyright office
Case postale 56 � CH-1211 Geneva 20
Tel. + 41 22 749 01 11
Fax + 41 22 734 10 79
E-mail [e-mail]
Web www.iso.ch
Printed in Switzerland
ii © ISO 1999 – All rights reserved

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ISO 5565-1:1999(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 3.
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 part of ISO 5565 may be the subject of patent
rights. ISO shall not be held responsible for identifying any or all such patent rights.
International Standard ISO 5565-1 was prepared by Technical Committee ISO/TC 34, Agricultural food products,
Sub-committee SC 7, Spices and condiments.
This first edition of ISO 5565-1, together with ISO 5565-2, cancels and replaces ISO 5565:1982, which has been
technically revised.
ISO 5565 consists of the following parts, under the general title Vanilla [Vanilla fragrans (Salisbury) Ames]:
� Part 1: Specification
� Part 2: Test methods
© ISO 1999 – All rights reserved iii

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INTERNATIONAL STANDARD ISO 5565-1:1999(E)
Vanilla [Vanilla fragrans (Salisbury) Ames] —
Part 1:
Specification
1 Scope
This part of ISO 5565 specifies requirements for vanilla belonging to the species Vanilla fragrans (Salisbury) Ames,
syn. Vanilla planifolia Andrews.
This part of ISO 5565 is applicable to vanilla in pods, bulk, cut or in the form of powder. It is not applicable to vanilla
extracts.
NOTE This vanilla is commonly known under the names associated with its geographic origin, namely Bourbon (from
Madagascar, Comores and Reunion), Indonesian, Mexican, Tongan, Indian, Chinese and Ugandan vanilla.
2 Normative references
The following normative documents contain provisions which, through reference in this text, constitute provisions of
this part of ISO 5565. For dated references, subsequent amendments to, or revisions of, any of these publications
do not apply. However, parties to agreements based on this part of ISO 5565 are encouraged to investigate the
possibility of applying the most recent editions of the normative documents indicated below. For undated
references, the latest edition of the normative document referred to applies. Members of ISO and IEC maintain
registers of currently valid International Standards.
ISO 948, Spices and condiments — Sampling.
ISO 3493, Vanilla — Vocabulary.
ISO 5565-2:1999, Vanilla [Vanilla fragrans (Salisbury) Ames] — Part 2: Test methods.
3 Terms and definitions
For the purposes of this part of ISO 5565, the terms and definitions given in ISO 3493 apply.
4 Commercial forms
The following four commercial forms are described in this part of ISO 5565:
a) vanilla pods, consisting of whole pods which may be split;
b) cut vanilla, consisting of parts of pods, split or not, and deliberately cut or broken;
c) vanilla in bulk, consisting of vanilla in pods and cut vanilla;
d) vanilla powder, obtained by grinding vanilla pods after drying without additives.
© ISO 1999 – All rights reserved 1

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ISO 5565-1:1999(E)
5 General characteristics
5.1 Vanilla pods
Vanilla pods shall:
� have the characteristics corresponding to their qualitative category (see clause 6);
� have undergone a suitable treatment with a view to developing their flavour;
� be dark chocolate brown to reddish in colour.
The vanilla pods may be naturally frosted, due to the development on their surface of crystals of natural vanillin
exclusively, and may have a mark at the bottom one-third of their length.
They shall not:
� have undergone any treatment which could induce a change in their natural vanillin content or in the content of
any other constituent of the flavour;
� be moth-eaten, mouldy, creosoted, "poiquées" (blistered) or oxidized;
� have an odour which is not typical of vanilla.
5.2 Cut vanilla
Cut vanilla shall:
� be prepared from vanilla pods meeting the requirements specified in 5.1;
� be sound and of good specific flavour;
� be dark chocolate brown to reddish in colour.
5.3 Vanilla in bulk
Vanilla in bulk shall:
� be obtained from vanilla pods meeting the requirem
...

SLOVENSKI STANDARD
SIST ISO 5565-1:2000
01-maj-2000
Vanilija [Vanilla fragrans (Salisbury) Ames] - 1. del: Specifikacija
Vanilla [Vanilla fragrans (Salisbury) Ames] -- Part 1: Specification
Vanille [Vanilla fragrans (Salisbury) Ames] -- Partie 1: Spécifications
Ta slovenski standard je istoveten z: ISO 5565-1:1999
ICS:
67.220.10 =DþLPEH Spices and condiments
SIST ISO 5565-1:2000 en
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

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SIST ISO 5565-1:2000

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SIST ISO 5565-1:2000
INTERNATIONAL ISO
STANDARD 5565-1
First edition
1999-12-15
Vanilla [Vanilla fragrans (Salisbury)
Ames] —
Part 1:
Specification
Vanille [Vanilla fragrans (Salisbury) Ames] —
Partie 1: Spécifications
Reference number
ISO 5565-1:1999(E)
©
ISO 1999

---------------------- Page: 3 ----------------------

SIST ISO 5565-1:2000
ISO 5565-1:1999(E)
PDF disclaimer
This PDF file may contain embedded typefaces. In accordance with Adobe's licensing policy, this file may be printed or viewed but shall not
be edited unless the typefaces which are embedded are licensed to and installed on the computer performing the editing. In downloading
this file, parties accept therein the responsibility of not infringing Adobe's licensing policy. The ISO Central Secretariat accepts no liability in
this area.
Adobe is a trademark of Adobe Systems Incorporated.
Details of the software products used to create this PDF file can be found in the General Info relative to the file; the PDF-creation
parameters were optimized for printing. Every care has been taken to ensure that the file is suitable for use by ISO member bodies. In the
unlikely event that a problem relating to it is found, please inform the Central Secretariat at the address given below.
© ISO 1999
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 either ISO at the address below or ISO's member body
in the country of the requester.
ISO copyright office
Case postale 56 � CH-1211 Geneva 20
Tel. + 41 22 749 01 11
Fax + 41 22 734 10 79
E-mail [e-mail]
Web www.iso.ch
Printed in Switzerland
ii © ISO 1999 – All rights reserved

---------------------- Page: 4 ----------------------

SIST ISO 5565-1:2000
ISO 5565-1:1999(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 3.
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 part of ISO 5565 may be the subject of patent
rights. ISO shall not be held responsible for identifying any or all such patent rights.
International Standard ISO 5565-1 was prepared by Technical Committee ISO/TC 34, Agricultural food products,
Sub-committee SC 7, Spices and condiments.
This first edition of ISO 5565-1, together with ISO 5565-2, cancels and replaces ISO 5565:1982, which has been
technically revised.
ISO 5565 consists of the following parts, under the general title Vanilla [Vanilla fragrans (Salisbury) Ames]:
� Part 1: Specification
� Part 2: Test methods
© ISO 1999 – All rights reserved iii

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SIST ISO 5565-1:2000

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SIST ISO 5565-1:2000
INTERNATIONAL STANDARD ISO 5565-1:1999(E)
Vanilla [Vanilla fragrans (Salisbury) Ames] —
Part 1:
Specification
1 Scope
This part of ISO 5565 specifies requirements for vanilla belonging to the species Vanilla fragrans (Salisbury) Ames,
syn. Vanilla planifolia Andrews.
This part of ISO 5565 is applicable to vanilla in pods, bulk, cut or in the form of powder. It is not applicable to vanilla
extracts.
NOTE This vanilla is commonly known under the names associated with its geographic origin, namely Bourbon (from
Madagascar, Comores and Reunion), Indonesian, Mexican, Tongan, Indian, Chinese and Ugandan vanilla.
2 Normative references
The following normative documents contain provisions which, through reference in this text, constitute provisions of
this part of ISO 5565. For dated references, subsequent amendments to, or revisions of, any of these publications
do not apply. However, parties to agreements based on this part of ISO 5565 are encouraged to investigate the
possibility of applying the most recent editions of the normative documents indicated below. For undated
references, the latest edition of the normative document referred to applies. Members of ISO and IEC maintain
registers of currently valid International Standards.
ISO 948, Spices and condiments — Sampling.
ISO 3493, Vanilla — Vocabulary.
ISO 5565-2:1999, Vanilla [Vanilla fragrans (Salisbury) Ames] — Part 2: Test methods.
3 Terms and definitions
For the purposes of this part of ISO 5565, the terms and definitions given in ISO 3493 apply.
4 Commercial forms
The following four commercial forms are described in this part of ISO 5565:
a) vanilla pods, consisting of whole pods which may be split;
b) cut vanilla, consisting of parts of pods, split or not, and deliberately cut or broken;
c) vanilla in bulk, consisting of vanilla in pods and cut vanilla;
d) vanilla powder, obtained by grinding vanilla pods after drying without additives.
© ISO 1999 – All rights reserved 1

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SIST ISO 5565-1:2000
ISO 5565-1:1999(E)
5 General characteristics
5.1 Vanilla pods
Vanilla pods shall:
� have the characteristics corresponding to their qualitative category (see clause 6);
� have undergone a suitable treatment with a view to developing their flavour;
� be dark chocolate brown to reddish in colour.
The vanilla pods may be naturally frosted, due to the development on their surface of crystals of natural vanillin
exclusively, and may have a mark at the bottom one-third of their length.
They shall not:
� have undergone any treatment which could induce a change in their natural vanillin content or in the content of
any other cons
...

NORME ISO
INTERNATIONALE 5565-1
Première édition
1999-12-15
Vanille [Vanilla fragrans (Salisbury)
Ames] —
Partie 1:
Spécifications
Vanilla [Vanilla fragrans (Salisbury) Ames] —
Part 1: Specification
Numéro de référence
ISO 5565-1:1999(F)
©
ISO 1999

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ISO 5565-1:1999(F)
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Case postale 56 � CH-1211 Geneva 20
Tel. + 41 22 749 01 11
Fax. + 41 22 734 10 79
E-mail [e-mail]
Web www.iso.ch
ImpriméenSuisse
ii © ISO 1999 – Tous droits réservés

---------------------- Page: 2 ----------------------
ISO 5565-1:1999(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 (CEI) en ce qui concerne la normalisation électrotechnique.
Les Normes internationales sont rédigées conformément aux règles données dans les Directives ISO/CEI, Partie 3.
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.
L’attention est appelée sur le fait que certains des éléments de la présente partie de l’ISO 5565 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.
La Norme internationale ISO 5565-1 a été élaborée par le comité technique ISO/TC 34, Produits agricoles
alimentaires, sous-comité SC 7, Épices.
Cette première édition de l’ISO 5565-1, en association avec l’ISO 5565-2, annule et remplace l’ISO 5565:1982,
laquelle a fait l'objet d'une révision technique.
L'ISO 5565 comprend les parties suivantes, présentées sous le titre général Vanille [Vanilla fragrans (Salisbury)
Ames]:
� Partie 1: Spécifications
� Partie 2: Méthodes d’essai
© ISO 1999 – Tous droits réservés iii

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NORME INTERNATIONALE ISO 5565-1:1999(F)
Vanille [Vanilla fragrans (Salisbury) Ames] —
Partie1:
Spécifications
1 Domaine d'application
La présente partie de l’ISO 5565 fixe les spécifications de la vanille appartenant aux espèces Vanilla fragrans
(Salisbury) Ames syn. Vanilla planifolia Andrews.
Elle est applicable à la vanille en gousses, à la vanille en vrac, à la vanille coupée et à la vanille en poudre. Elle
n’est pas applicable aux extraits de vanille.
NOTE Cette vanille est connue commercialement sous diverses appellations associées à son origine géographique, à
savoir: vanille Bourbon (de Madagascar, des Comores et de la Réunion), Indonésie, Mexique, Tonga, Inde, Chine, Ouganda.
2 Références normatives
Les documents normatifs suivants contiennent des dispositions qui, par suite de la référence qui y est faite,
constituent des dispositions valables pour la présente partie de l’ISO 5565. Pour les références datées, les
amendements ultérieurs ou les révisions de ces publications ne s'appliquent pas. Toutefois, les parties prenantes
aux accords fondés sur la présente partie de l’ISO 5565 sont invitées à rechercher la possibilité d'appliquer les
éditions les plus récentes des documents normatifs indiqués ci-après. Pour les références non datées, la dernière
édition du document normatif en référence s'applique. Les membres de l'ISO et de la CEI possèdent le registre des
Normes internationales en vigueur.
ISO 948, Épices — Échantillonnage.
ISO 3493, Vanille — Vocabulaire.
ISO 5565-2, Vanille [Vanilla fragrans (Salisbury) Ames] — Partie 2: Méthodes d'essai.
3 Termes et définitions
Pour les besoins de la présente partie de l’ISO 5565, les termes et définitions donnés dans l'ISO 3493 s'appliquent.
4 Présentations commerciales
Les quatre présentations commerciales suivantes sont décrites dans la présente partie de l’ISO 5565:
a) vanille en gousses, constituée par des gousses entières éventuellement fendues;
b) vanille coupée, composée de parties de gousses fendues ou non, intentionnellement coupées ou cassées;
© ISO 1999 – Tous droits réservés 1

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ISO 5565-1:1999(F)
c) vanille en vrac, constituée de vanille en gousses et de vanille coupée;
d) vanille en poudre, obtenue par broyage après séchage de gousses de vanille, sans aucune adjonction.
5 Caractéristiques générales
5.1 Vanille en gousses
La vanille en gousses doit
� avoir les caractéristiques correspondant à sa catégorie qualitative (voir l’article 6);
� avoir subi un traitement approprié afin de développer sa flaveur;
� avoir une couleur allant du brun chocolat foncé au rougeâtre.
Les gousses peuvent être givrées naturellement à la suite du développement à leur surface de cristaux de vanilline
naturelle exclusivement, et porter chacune une marque apposée au tiers inférieur de leur longueur.
Elles ne doivent pas
� avoir subi de traitement susceptible de modifier en plus ou en moins leur teneur en vanilline naturelle ou autres
constituants de la flaveur;
� être mitées, moisies, créosotées, «poiquées», oxydées;
� présenter une odeur non caractéristique de la vanille.
5.2 Vanille coupée
La vanille coupée doit
� provenir de gousses de vanille répondant aux caractéristiques spécifiées en 5.1;
� être saine et de bonne flaveur spécifique;
� avoir une couleur allant du brun chocolat foncé au roug
...