ISO 2253:1986

Curry powder — Specification

Poudre de carry — Spécifications

Curry - Specifikacija

General Information

• Status: Withdrawn
• Publication Date: 05-Mar-1986
• Withdrawal Date: 05-Mar-1986
• ICS: 67.220.10 - Spices and condiments
• Technical Committee: ISO/TC 34/SC 7 - Spices, culinary herbs and condiments
• Drafting Committee: ISO/TC 34/SC 7 - Spices, culinary herbs and condiments
• Current Stage: 9599 - Withdrawal of International Standard
• Completion Date: 16-Dec-1999
• Ref Project: SIST ISO 2253:1997 - Curry powder -- Specification

Relations

• Revised: ISO 2253:1999 - Curry powder — Specification
• Effective Date: 15-Apr-2008
• Revised: SIST ISO 2253:2000 - Curry powder -- Specification
• Effective Date: 12-May-2008
• Revises: ISO 2253:1974 - Spices and condiments — Curry powder — Specification
• Effective Date: 15-Apr-2008

Standards Content (Sample)

International Standard
,
INTERNATIONAL ORGANIZATION FOR STANDARDIZATION.MEWYHAPOflHAFl OPI-AHM3AUMfi n0 CTAH~APT~3AWl~RGANISATION INTERNATIONALE DE NORMALISATION
Curry powder - Specification
Poudre de carry - Sp~cifications
Second edition - 1986-03-15 ,
UDC 633.84 Ref. No. ISO 22534986 (E)
w
-
8
0)
Descriptors : seasonings, spices, curry powder, specifications.
Price based on 3 pages

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Foreword
ISO (the International Organization for Standardization) isa worldwide federation of
national Standards bodies (ISO member bodies). The work of preparing International
Standards is normally carried out through ISO technical committees. Esch member
body interested jn a subject for which a technical committee has been established has
the right to be represented on that committee. International organizations, govern-
mental and non-governmental, in liaison with ISO, also take patt in the work.
Draft International Standards adopted by the technical committees are circulated to
the member bodies for approval before their acceptance as International Standards by
the ISO Council. They are approved in accordance with ISO procedures requiring at
least 75 Oh approval by the member bodies voting.
International Standard ISO 2253 was prepared by Technical Committee ISO/TC 34,
Agricultural food products.
This second edition cancels and replaces the first edition (ISO 2253-19741, of which it
constitutes a technical revision.
Users should note that all International Standards undergo revision from time to time
and that any reference made herein to any other International Standard implies its
latest edition, unless othetwise stated.
@ International Organkation for Standardkation, 1986 0
Printed in Switzerland

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INTERNATIONAL STANDARD ISO 22534986 (EI
Curry powder - Specification
Curry powder may contain edible starchy material (nature to be
1 Scope and field of application
declared). lt may also contain not more than 5 % (mlm) of
food-grade sodium chloride. The Curry powder shall be free
This International Standard specifies minimum requirements
for Curry powder which is used as a flavouring material in the f rom artificial colouring matter.
preparation of foods and commercialized in bulk for wholesale
trade.
3.2 Odour and flavour
Recommendations relating to storage and transport conditions
The flavour of the-curry powder shall be’ typical of ,the product,
are given in the annex.
clean, fresh and more or less pungent according to its compo-
sition. lt shall have no foreign flavour, particularly rancidity or
mustiness.
2 References
3.3 Freedom from insects, moulds, etc.
ISO 676, Spices and condiments - Nomenclature - First list.
The Curry powder shall be free from living insects and moulds,
and shall be practically free from dead insects, insect fragments
ISO 930, Spices and condiments - Determination of acid-
and rodent contamination visible to the naked eye (corrected, if
insoluble ash.
necessary, for abnormal Vision) or with such magnification as
may be necessary in any particular case. If the magnification
ISO 939, Spices and condiments - Determination of moisture
exceeds XlO, this fact shall be stated in the test report.
content - En trainmen t me thod.
In case of dispute, contamination shall be determined by the
ISO 948, Spices and condiments - Sampling.
method described in ISO 1208.
ISO 1268, Spices and condimen ts - Determination of h’lth.
3.4 Freedom from coarse particles
ISO 5498, Agricultural food products - Determination of
crude fibre content - General method. The Curry powder shall be free from coarse particles and shall
be of a fineness specified in natio
...

SLOVENSKI STANDARD
SIST ISO 2253:1997
01-junij-1997
Curry - Specifikacija
Curry powder -- Specification
Poudre de carry -- Spécifications
Ta slovenski standard je istoveten z: ISO 2253:1986
ICS:
67.220.10 =DþLPEH Spices and condiments
SIST ISO 2253:1997 en
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

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SIST ISO 2253:1997

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SIST ISO 2253:1997
International Standard
,
INTERNATIONAL ORGANIZATION FOR STANDARDIZATION.MEWYHAPOflHAFl OPI-AHM3AUMfi n0 CTAH~APT~3AWl~RGANISATION INTERNATIONALE DE NORMALISATION
Curry powder - Specification
Poudre de carry - Sp~cifications
Second edition - 1986-03-15 ,
UDC 633.84 Ref. No. ISO 22534986 (E)
w
-
8
0)
Descriptors : seasonings, spices, curry powder, specifications.
Price based on 3 pages

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

SIST ISO 2253:1997
Foreword
ISO (the International Organization for Standardization) isa worldwide federation of
national Standards bodies (ISO member bodies). The work of preparing International
Standards is normally carried out through ISO technical committees. Esch member
body interested jn a subject for which a technical committee has been established has
the right to be represented on that committee. International organizations, govern-
mental and non-governmental, in liaison with ISO, also take patt in the work.
Draft International Standards adopted by the technical committees are circulated to
the member bodies for approval before their acceptance as International Standards by
the ISO Council. They are approved in accordance with ISO procedures requiring at
least 75 Oh approval by the member bodies voting.
International Standard ISO 2253 was prepared by Technical Committee ISO/TC 34,
Agricultural food products.
This second edition cancels and replaces the first edition (ISO 2253-19741, of which it
constitutes a technical revision.
Users should note that all International Standards undergo revision from time to time
and that any reference made herein to any other International Standard implies its
latest edition, unless othetwise stated.
@ International Organkation for Standardkation, 1986 0
Printed in Switzerland

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

SIST ISO 2253:1997
INTERNATIONAL STANDARD ISO 22534986 (EI
Curry powder - Specification
Curry powder may contain edible starchy material (nature to be
1 Scope and field of application
declared). lt may also contain not more than 5 % (mlm) of
food-grade sodium chloride. The Curry powder shall be free
This International Standard specifies minimum requirements
for Curry powder which is used as a flavouring material in the f rom artificial colouring matter.
preparation of foods and commercialized in bulk for wholesale
trade.
3.2 Odour and flavour
Recommendations relating to storage and transport conditions
The flavour of the-curry powder shall be’ typical of ,the product,
are given in the annex.
clean, fresh and more or less pungent according to its compo-
sition. lt shall have no foreign flavour, particularly rancidity or
mustiness.
2 References
3.3 Freedom from insects, moulds, etc.
ISO 676, Spices and condiments - Nomenclature - First list.
The Curry powder shall be free from living insects and moulds,
and shall be practically free from dead insects, insect fragments
ISO 930, Spices and condiments - Determination of acid-
and rodent contamination visible to the naked eye (corrected, if
insoluble ash.
necessary, for abnormal Vision) or with such magnification as
may be necessary in any particular case. If the magnification
ISO 939, Spices and condiments - Determination of moisture
exceeds XlO, this fact shall be stated in the test report.
content - En trainmen t me thod.
In case of dispute, contam
...

4
-N orme i n ter na t iona le @ 2253
INTERNATIONAL ORGANIZATION FOR STANDARDIZATlONmME~YHAPOflHAR OPrAHH3AUMR fl0 CTAHflAPTH3AUIIH.ORGANlSATlON INTERNATIONALE DE NORMALISATION
Poudre de carry - Spécifications
L
Curry powder - Specification
Deuxième édition - 1986-03-15
5 CDU 633.84 Réf. no : IS0 2253-1986 (FI
Descripteurs : assaisonnement, épice, poudre de carry, spécification.
Prix basé sur 3 pages

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.-
Avant-propos
L'ISO (Organisation internationale de normalisation) est une fédération mondiale
d'organismes nationaux de normalisation (comités membres de I'ISO). L'élaboration
des Normes internationales est confiée aux comités techniques de I'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 gouverne-
mentales, en liaison avec 1'1S0 participent également aux travaux.
Les projets de Normes internationales adoptés par les cornités techniques sont soumis
aux comités membres pour approbation, avant leur acceptation comme Normes inter-
nationales par le Conseil de I'ISO. Les Normes internationales sont approuvées confor-
mément aux procédures de 1'1S0 qui requièrent l'approbation de 75 % au moins des
comités membres votants.
La Norme internationale IS0 2253 a été élaborée par le comité technique ISO/TC 34,
Produits agricoles alimen taires.
Cette deuxième édition annule et remplace la première édition (IS0 2253-19741, dont
elle constitue une révision technique.
L'attention des utilisateurs est attirée sur le fait que toutes les Normes internationales
sont de temps en temps soumises à révision et que toute référence faite à une autre
Norme internationale dans le présent document implique qu'il s'agit, sauf indication
contraire, de la dernière édition.
0 Organisation internationale de normalisation, 1986 0
Imprimé en Suisse

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NORM E I NTE R NAT1 O NALE IS0 2253-1986 (FI
Poudre de carry - Spécifications
pales épices suivantes entrent pour une grande partie dans la
1 Objet et domaine d'application
composition du carry: curcuma, piment, gingembre, noix de
muscade, fenugrec, cannelle, cumin, etc.
La présente Norme internationale fixe les spécifications mini-
males de la poudre de carry utilisée comme produit d'assaison-
La proportion d'épices employées dans la poudre de carry ne
nement dans la préparation des aliments, et commercialisée en
doit en aucun cas être inférieure à 85 YO (rn/rn). Les épices
vrac au stade du commerce de gros.
entrant dans le mélange doivent être en conformité avec les
spécifications figurant dans les Normes internationales,
Des recommandations relatives aux conditions d'entreposage
lorsqu'elles existent.
et de transport sont données en annexe.
La poudre de carry peut contenir un produit amylacé alimen-
taire (dont la nature est à mentionner). Elle peut également
2 Références
contenir du chlorure de sodium de qualité alimentaire dans une
proportion ne dépassant pas 5 % (rn/rn). La poudre de carry
IS0 676, Epices - Nomenclature - Première liste.
doit être exempte de colorants artificiels.
IS0 930, Epices - Détermination des cendres insolubles dans
l'acide. 3.2 Odeur et flaveur
L
La poudre de carry doit avoir une flaveur Caractéristique, saine,
ISO939, Epices - Détermination de la teneur en eau -
fraîche, plus au moins piquante selon sa composition. Elle ne
Méthode par entraînement.
doit pas avoir de flaveurs étrangères, en particulier de rance et
de moisi.
IS0 948, Épices - Ëchantillonnage.
3.3 Absence d'insectes, de moisissures, etc.
IS0 1208, Epices - Détermination des impuretés.
La poudre de carry doit être exempte d'insectes vivants, de
IS0 5498, Produits agricoles alimentaires - Détermination de
moisissures, et pratiquement exempte d'insectes morts, de
cc cellulosiquew - Méthode générale.
l'indice d'insoluble dit
fragments d'insectes et de contamination par les ronge
...