Name: SIST ISO 11164:1997 — Dried rosemary (Rosmarinus officinalis L.) -- Specification
SKU: SIST ISO 11164:1997
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SIST ISO 11164:1997 PDF — Dried rosemary (Rosmarinus officinalis L.) -- Specification — GOST Standards

Scope and Application ISO 11164 applies specifically to cut dried rosemary leaves harvested from Rosmarinus officinalis L. The standard covers the characteristics and quality parameters essential for dried rosemary intended for culinary and food processing use.
Physical Description Dried rosemary leaves are linear, sessile, and leathery, measuring 1 to 3 cm in length. Their fresh color-grayish green on the upper surface and white and downy underneath-is slightly faded after drying.
Sensory Characteristics The dried leaves exhibit a characteristic aroma that is slightly camphoraceous and cineole-rich. The flavor is aromatic, fresh, and mildly bitter, reminiscent of eucalyptol and camphor.
Purity and Contaminants
- Absence of live insects, and minimal presence of mold, insect fragments, or rodent contamination visible to the naked eye or under moderate magnification.
- Foreign matter must not exceed 1% by mass. Foreign matter includes all materials not belonging to rosemary, whether of animal, vegetable, or mineral origin.
- Maximal proportions of broken stems and browned leaves are limited to 3% and 10% by mass respectively.
Chemical Specifications The standard specifies limits for:
- Moisture content (max 8% by mass)
- Total ash (max 8% by mass on dry basis)
- Acid-insoluble ash (max 1% by mass on dry basis)
- Essential oils content (minimum 0.3 ml per 100 g on dry basis)
Sampling and Testing Methods Sampling follows ISO 948 guidelines to ensure representative samples. Testing includes physical inspection and chemical analysis according to referenced ISO methods for foreign matter, ash, moisture, and essential oils.
Packaging and Labelling Dried rosemary must be packaged in clean, non-reactive materials that protect the product from moisture and volatile loss. Packaging must comply with environmental regulations. Mandatory labelling includes: product name, producer/packer details, batch number, net weight, country of origin, and any purchaser requirements like harvest year or packing date, along with ISO 11164 reference.

SIST ISO 11164:1997 PDF

Abstract

Overview

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