90.93 Standard confirmed Feb 26, 2021
ISO
ISO/TC 34/SC 7 Spices, culinary herbs and condiments
International Standard
67.220.10 Spices and condiments
Specifies a method for the determination, by a spectrometric method, of the total capsaicinoid content of whole or powdered chillies and their oleoresins. This method of analysis requires discoloration by carbon black.
PUBLISHED
ISO 7543-1:1994
90.93
Standard confirmed
Feb 26, 2021