ISO 941:1980
Spices and condiments — Determination of cold water-soluble extract
Spices and condiments — Determination of cold water-soluble extract
- Статус документа:
- Действующий
- Формат:
- Электронный (PDF)
- Количество страниц:
- 2
- Дата публикации:
- 1 февраля 1980 г.
- Издание:
- ISO IS 941 edition 1 version 1
- ICS:
- 67.220.10
Specifies a method based on the extraction of a test portion with cold water, filtration, drying of the extract obtained and weighing. Lists the apparatus to be used and describes sampling, procedure, expression of results and the details to be included in the test report.
Abstract
Overview
ISO 941:1980 specifies a laboratory method for the determination of the cold water-soluble extract in spices and condiments. The procedure is based on extraction with cold water, filtration, evaporation and drying of the extract, and final weighing. This standardized test supports consistent quality assessment, ingredient characterization and comparative analytical reporting for food laboratories and quality-control teams.
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