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IS0
I NT E RN AT I O N A L O R G A N IZ AT I O N FOR STAND AR D 1 ZATl O N
IS0 RECOMMENDATION
R 941
SPICES AND CONDIMENTS
DETERMINATION OF COLD WATER SOLUBLE EXTRACT
1 st E DIT ION
January 1969
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The copyright of IS0 Recommendations and IS0 Standards
belongs to IS0 Member Bodies. Reproduction of these
documents, in any country, may be authorized therefore only
by the national standards organization of that country, being
a member of 1SO.
For each individual country the only valid standard is the national standard of that country.
Printed in Switzerland
Also issued in French and Russian. Copies to be obtained through the national standards organizations.
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BRIEF HISTORY
The IS0 Recommendation R 941, Spices and condiments - Determination of cold water
soluble extract, was drawn up by Technical Committee ISO/TC 34, Agricultural food products, the
Secretariat of which is held by the Magyar Szabvinyügyi Hivatal (MSZH).
Work on this question by the Technical Committee led, in 1966, to the adoption of a Draft
IS0 Recommendation.
In January 1967, this Draft IS0 Recommendation (No. 1207) was circulated to all the IS0
Member Bodies for enquiry. It was approved, subject to a few modifications of an editorial nature, by
the following Member Bodies :
Australia Hungary Romania
Brazil India South Africa, Rep. of
Bulgaria Iran Thailand
Chile Israel Turkey
Colombia Korea, Rep. of U.A.R.
Czechoslovakia
Netherlands United Kingdom
France Poland U.S.S.R.
Greece Portugal Yugoslavia
One Member Body opposed the approval of the Draft :
Germany
The Draft IS0 Recommendation was then submitted by correspondence to the IS0 Council,
which decided, in January 1969, to accept it as an IS0 RECOMMENDATION.
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ISO/R 941-1969 (1
IS0 Recommendation R 941 January 1969
SPICES AND CONDIMENTS
DETERMINATION OF COLD WATER SOLUBLE EXTRACT
INTRODUCTION
This IS0 Recommendation is applicable to most spices and condiments. In view of the number and
variety of such products, however, it may be necessary in particular cases to modify the method or
even to choose a more suitable method.
Such modifications and other methods will be indicated in IS0 Recommendations giving specifi-
cations for the spices and condiments in question.
1. SCOPE
This IS0 Recommendation describes a method for the determination
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