BS EN ISO 7541:2020

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Spices and condiments. Spectrophotometric determination of the extractable colour in paprika

Published By	Publication Date	Number of Pages
BSI	2020	16

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Categories: 67.220.10 - Spices and condiments, BSI

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Description

This document specifies a test method to determine the extractable colour in paprika by measuring the absorbance of an acetone extract of the sample.

It is applicable to ground paprika in every presentation (sweet, hot, smoked, etc).

PDF Catalog

PDF Pages	PDF Title
2	National foreword
4	European foreword
6	Foreword
7	Introduction
9	1 Scope 2 Normative references 3 Terms and definitions 4 Principle 5 Reagents 5.1 Acetone. 6 Apparatus
10	7 Sampling 8 Test sample preparation 9 Procedure 10 Method of calculation
11	11 Expression of results 12 Test report
12	Annex A (informative) Results of the interlaboratory test
15	Bibliography

Additional information

Status	Definitive
Pages	16
Publication Date	2020-09-02
ISBN	978 0 580 51304 6
Standard Number	BS EN ISO 7541:2020
Title	Spices and condiments. Spectrophotometric determination of the extractable colour in paprika
Identical National Standard Of	EN ISO 7541, ISO 7541
Replaces	BS EN ISO 7541:2010
Descriptors	Colorants (food), Paprika, Chemical analysis and testing, Powdered foods, Food products, Spices, Determination of content, Solvent extraction methods, Food testing, Seasonings, Reproducibility, Test equipment, Spectrophotometry
Publisher	BSI
Committee	AW/34
ICS Codes	67.220.10 - Spices and condiments

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BS EN ISO 7541:2020

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