ISO INTERNATIONAL STANDARD 5560 Third edition 1997-08-01 Dehydrated garlic (Allium sativum L.) - Specification Ail déshydrate (Allium sativum L.) - Spécifications ISO Reference number ISO 5560:1997(E) No reproduction or networking permitted without license from IHS Not for Resale @ISO ISO5560:1997(E) Foreword IsO (the International Organization for Standardization) is a worldwide federation of national standards bodies (IsO member bodies). The work of preparing International Standards is normally carried out through iso technical committees. Each member body interested in a subject for which a technical committee has been established has liaison with IsO, also take part in the work. IsO collaborates closely with the International Electrotechnical Commission(lEC)onallmattersofelectrotechnicalstandardization. Publication as an International Standard requires approval by at least 75 % of the member bodies casting a vote. International Standard ISO 5560 was prepared by Technical Committee ISO/TC 34, Agricultural food products, SubcommitteeSc7,Spicesandcondiments. This third edition cancels and replaces the second edition (isO5560:1983),which has been technically revised. Annex Aforms an integral part ofthis International Standard. Annexes B to E are for information only. @ISO1997 All rights reserved.Unless otherwise specified,no partof this publication may be reproduced microfilm, without permission in writing from the publisher. InternationalOrganizationforStandardization Case postale 56 : CH-1211 Geneve 20 . Switzerland internet [email protected] X.400 C=ch;a=400net; p=iso; o=isocs; S=central Printed in Switzerland Not for Resale ISO 5560:1997(E) INTERNATIONAL STANDARD ISO Dehydrated garlic (Allium sativum L.) Specification Scope NOTE - The main commercial forms are given in annex B, for information only. Recommendations relating to microbiological requirements are given in annex C, without prejudice to national legislation applicable in different countries. Normative references The following standards contain provisions which, through reference in this text, constitute provisions of this InternationalStandard.Atthetimeofthepublication,theeditionsindicatedwerevalid.Allstandardsaresubjectto possibility of applying the most recent editions of the standards indicated below. Members of IEC and ISO maintain registers of currently valid International Standards. IsO 928:—1), Spices and condiments - Determination of total ash. IsO 930:2), Spices and condiments - Determination of acid-insoluble ash. IsO 939:1980o, Spices and condiments -Determination of moisture content - Entrainment method. IsO 941:1980, Spices and condiments -Determination of cold water soluble extract. Iso 948:1980, Spices and condiments - Sampling. ISO 1208:1982, Spices and condiments - Determination of filth. iso 5567:1982, Dehydrated garlic -Determination of volatile organic sulphur compounds. 3 Definitions For the purposes of this International Standard, the following definitions apply. 3.1 dehydrated garlic: Finished product obtained on drying the cloves of garlic cultivars (Allium sativum L.) skins,stems,leavesandroots. 3.2 extraneous matter: Vegetable matter originating exclusively from plants, such as particles from skins and roots. 1)To be published. (Revision of iSO 928:1980) 2) To be published. (Revision of ISO 930:1980) onal Organization for Standardization 7 Copyright Inter