ISO 930:1997

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.

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.